Palestinian Chicken

Serves 4
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Babish Palestinian Chicken
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food processor

Yogurt-marinated chicken with bunches of garlic, shallot, and dill. Roasted hot and served with a garlic Toum sauce! From the Binging with Babish cookbook!

Recipe from Binging with Babish Cookbook by Andrew Rea


1 4-5 pound whole chicken
1 cup Greek yogurt
2 shallots, chopped
1 lemon, zest and juice
1 handful fresh dill, chopped
1 teaspoon sumac
1/2 teaspoon ground cardamom
2 tablespoons extra virgin olive oil
Pinch of kosher salt and black pepper

Toum Sauce:

8 large garlic cloves
1 lemon, juice only
1/4 cup olive oil
1/2 cup mayonnaise
1/2 cup Greek Yogurt


For Toum Sauce:

For this sauce, I’d recommend <a href=”″ target=”_blank”>watching Andrew make it</a>. It’s tricky to do with just garlic, lemon, and oil. My cheater method involves processing the garlic and oil and lemon and then stirring that mixture into mayo and yogurt in whatever ratio you prefer until it tastes delicious!

For the chicken:

Using some sturdy kitchen shears, remove the backbone from the chicken and press it flat. Transfer the bird to a large resealable bag.

In a medium bowl stir together yogurt, shallots, lemon zest and juice, dill, sumac, cardamom and olive oil. Season with pinches of salt and pepper and stir to combine. Spoon into bag with chicken and make sure chicken is covered with marinade. Press out any air and seal tightly. Refrigerate for at least four hours or overnight is best.

To roast, preheat oven to 450˚F. Line a rimmed baking sheet with foil and set a rack over the foil. Remove chicken from bag and roast it for 45-55 minutes until it is deeply browned and the internal temperature registers 165˚F in the breast or 180˚ in the thigh. Remove and let rest for 10 minutes. Then slice and serve with sauce.

Nutrition Info