Zarb — Jordanian Bedouin Spiced Chicken Roasted in a Sealed Pan

Cut the chicken in half through the backbone and score the thick thigh and breast portions down to the bone. These cuts help the marinade penetrate and the meat heat evenly during the long cook. Pat the chicken thoroughly dry with paper towels.

Pound the garlic with the salt in a mortar, then whisk it with the olive oil, yogurt, lemon juice, and all the spices. Rub the marinade over every side of the chicken, into the cuts, and under the skin with your fingers. Place it in a wide dish, cover, and refrigerate.

Cut the potatoes and carrots into large 4 cm pieces, quarter the onion, and slice the zucchini thickly. Large pieces are essential: vegetables cooked for 3 hours would fall apart and turn to mush if cut small.

Spread the vegetables in a single layer in a deep roasting pan and drizzle the remaining marinade over them. Arrange the chicken on top, skin-side up. Add half of a 200 ml measure of hot water to the pan to start producing steam.

Preheat the oven to 150°C / 300°F. Cover the pan first with parchment paper, then with two layers of foil. Fold and crimp the foil edges around the rim to seal. Roast on the middle rack for 2.5 hours without opening the foil; each time it is opened, built-up steam escapes and the meat dries out.

Carefully open the foil, keeping your hands away from the escaping steam. Raise the oven temperature to 220°C / 430°F and baste the chicken several times with the liquid in the pan to brown the skin deeply. Insert a meat thermometer into the thickest part of the thigh without touching the bone. Do not remove the chicken from the oven until it reaches 74°C / 165°F.

Remove the pan from the oven and let the chicken rest for 10 minutes. At this point, the meat should pull away from the bone when touched with a fork. Use a heavy knife to separate it into thighs, wings, and breasts. Serve with the vegetables and pan sauce, spooning the juices from the pan over the top.