Oven-Baked Chicken Tabaka
Chicken provides complete protein, niacin, phosphorus, and selenium, while baking a flattened whole bird keeps the meat juicy. The spice mix creates a bright crust without sugar or breading.
Rinse chicken (1500 g), pat it dry, and cut along the breastbone so the bird opens flat. Press it with your hands or pound it lightly through film so the thickness is more even.
Mix olive oil (30 g), minced garlic (10 g), pepper blend (3 g), paprika (3 g), dried parsley (2 g), rosemary (1 g), turmeric (1 g), dried marjoram (1 g), savory (1 g), and table salt. Rub the chicken with the marinade on all sides.
Cover the bird and refrigerate for at least 8 hours. Then place it skin-side up on a parchment-lined tray.
Bake at 180°C for about 90 minutes, turning carefully after 60 minutes or basting with the juices. The chicken is ready when the juices from the thickest part of the thigh run clear and the internal temperature near the bone reaches about 74°C.
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