Whole Roasted Chicken Dinner for 4
Gift this product instantly or schedule for later using just an email address.
Ships Nationwide in U.S.
Not eligible for shipping to CanadaWow your guests with this whole butterflied chicken that’s been seasoned with Lebanese spices, ready to be grilled or oven-roasted. Lebanese rice, pita with hummus & sumac garlic whip, vegetables, and more are also included!
Since it first opened its doors in New York’s Flatiron neighborhood in 2007, the elegant and upscale ilili has introduced countless New Yorkers to authentic Lebanese cuisine, perfected by the Massoud family in Beirut over the course of more than 100 years and today prepared with care by Owner and Executive Chef Philippe Massoud. At ilili, Massoud expertly crafts a sophisticated blend of modern and traditional Lebanese cuisine, drawing influences from the span of the ancient Silk Road trade routes.
This package serves 4 people and includes
- 1 Whole Butterfly Chicken (approx. 3 lbs.)
- Chicken arrives ready to be grilled or oven roasted
- Lebanese Rice (20 oz.)
- 6 Radishes (8 oz. Total)
- 6 Baby Turnips (8 oz. Total)
- 6 Baby Carrots (8 oz. Total)
- 1 Green Zucchini (16 oz.)
- 8 pcs. Pita Bread (20 oz.)
- Sumac Garlic Whip (16 oz.)
- Hummus (1 lb.)
- Sumac (6 oz.)
- Olive Oil ( 8 oz.)
- Aleppo Pepper (1 oz.)
- Salt (1 oz.)
- Items ship fresh with ice packs, may thaw during transit.
- Upon arrival, store items in the refrigerator or freezer.
- If consumed the same day, place kit in the fridge until 1 hour before cooking time.
- Store Lebanese rice, pita bread in the freezer for up to 30 days.
- Store hummus, garlic whips, and vegetables in the refrigerator for up to 3 days.
To Serve
Chicken – Oven
- Preheat your oven to 450° F.
- In the pan in which you plan on cooking the chicken, drizzle half a cup or more of the provided olive oil in a zigzag pattern. Place your chicken skin side down on the pan.
- Season the chicken equally on both sides with approximately three Tbsp of sumac, and 1 Tbsp of salt. Your chicken should be skin side up in the pan and pressed down to make sure it is making full contact with the pan.
- Once your oven has reached 450°F degrees, proceed to cook your chicken. Insert your probe thermometer into the thickest part of the breast (half way through the breast meat) and set it to 150 °F.
- The cooking will take anywhere from 20 minutes if you have a convection oven, to 45 minutes if you have a traditional oven. If you do not have a probe thermometer, plan on checking your temps at 20, 30min, and 45 minutes until you reach 150 °F.
- Serve and enjoy!
Chicken – Grill
- Drizzle half a cup or more of the provided olive oil in a zigzag pattern. Season the chicken equally on both sides with approximately three Tbsp of sumac, and 1 Tbsp of salt.
- If barbecuing you will start skin side up and flip the chicken every 7-8 minutes to avoid charring the skin; this will also assist in evenly cooked meat. Normally you are doing a total of 21-28 minutes or 3-4 sets of 7 minutes.
- Your chicken should be at least 8-12 inches away from the coals for optimum results.
- Always check that your final internal temperature is 160-165°F before serving. Do not be afraid to use your spray bottle to put out any flareups.
- Serve and enjoy!
Vegetables
- Toss the provided vegetables with one Tbsp of olive oil and 1-2 Tsp of salt
- Place in a pan. Roast in the same oven (15-20 min) or grill over the grill until you achieve enough browning.
- Serve and enjoy!
Rice
- Your side of rice should be warmed either in a microwave or in a pot.
- Warm rice all the way through, until nice and fluffy.
- Placed in a serving platter to join the rest.
- Serve and enjoy!
