Sufra Dayma: Oven Chicken Roast By Moushira Abdel-Malek Serve 4 Ingredients: 1 ½ kg chicken (whole, on skin and bone) 1 large onion (peeled, whole) 4 tbsp onion juice 1 garlic head (cloves peeled, whole) 1 tsp each: dried rosemary, dried sage, mustard, molasses, salt, pepper 4 tsp olive oil 2 cardamom pods + 2 bay leaves + 1 piece wooden cinnamon Method: Preheat oven to 200 degrees. In a glass bowl, combine onion juice, seasoning and oil. Mix well. Wash chicken clean. Drain completely. Rub chicken well, inside-out, with mixture, rubbing some under skin. Place whole onion in cavity with cardamom, bay leaves and cinnamon. Truss chicken with kitchen string. Place chicken in a large, heavy, thick-walled casserole dish, uncovered. Roast chicken in oven until golden and tender, basting juices running, every 15 minutes. Remove from oven and cover, allowing to stand for 15 minutes. Serve with roasted potato and sautéed string beans
