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I combined some of my favourite flavours to create this delicious chicken. The best part about eating it is taking the cooked dates and smearing them over the chicken.
1 whole chicken, cut into eighths
5 cloves garlic
3 tablespoons Gefen Extra-Virgin Olive Oil, divided
2 tablespoons zaatar
2 tablespoons fresh rosemary
zest of 1 lemon
1 sweet potato, chopped
6-10 Medjool dates, pitted and chopped
6 tablespoons Jeunesse Cabernet Sauvignon or other red wine
salt
pepper
2 tablespoons pomegranate syrup
pomegranate seeds, for garnish
Preheat oven to 375 degrees Fahrenheit convection (400 degrees Fahrenheit if you don’t have convection).
Mix together garlic, two tablespoons oil, zaatar, rosemary and lemon zest. Coat chicken, making sure to go under the skin, and place on roasting pan.
Surround chicken with sweet potato and dates. Drizzle sweet potato with remaining oil and sprinkle entire dish with salt and pepper.
Pour wine around chicken.
Roast uncovered for 50 minutes, basting at the halfway point. Drizzle chicken with pomegranate syrup and return to oven for another 10 minutes. Check for doneness with meat thermometer. It’s best to eat this chicken together with the dates and sweet potato – even spread the cooked dates onto your chicken prior to taking a bite.
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