Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Pat dry 1 whole chicken, approximately 1.5 to 2 kilograms, using paper towels.

2. 2

   In a small bowl, mash 6 cloves of black garlic with the back of a spoon and then incorporate 2 tablespoons of olive oil, 1 tablespoon of lemon juice, 1 tablespoon of date molasses, 1 teaspoon of ground sumac, 0.5 teaspoon of ground cumin, 0.5 teaspoon of ground coriander, 0.5 teaspoon of smoked paprika, 1 teaspoon of salt, and 0.5 teaspoon of black pepper to create a uniform paste.

3. 3

   Thoroughly rub the black garlic paste all over the chicken, including underneath the skin, allowing it to marinate for at least 30 minutes at room temperature or preferably 2 hours in the refrigerator.

4. 4

   Loosely stuff the cavity of the chicken with 6 pitted dates and 2 sprigs of fresh parsley before placing it in a roasting pan.

5. 5

   Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit) and roast the marinated chicken for 1 hour and 15 minutes to 1 hour and 30 minutes, or until the internal temperature reaches 74 degrees Celsius (165 degrees Fahrenheit) in the thickest part of the thigh, basting with pan juices every 20 minutes.

6. 6

   Remove the roasted chicken from the oven and allow it to rest, loosely tented with foil, for 10 minutes before carving and then garnish with 2 tablespoons of fresh chopped parsley before serving.