LevantineJordanian Zarb, Oven Version (Bedouin Roast Chicken, Vegetables and Rice)
Chicken marinated in yogurt, garlic and spices roasted on a rack with potatoes, onions, tomatoes and chilies, while a tray of spiced rice below catches the drippings. Our oven version of zarb, the Bedouin feast cooked in a sealed pit in the sand.
- Prep:
- 30 minutes
- Cook:
- 1 hour and 25 minutes
- Waiting:
- 2 hours (Marinate the chicken for at least 2 hours.)
Method
Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.
Shows the steps one at a time, with a timer for each timed step.
Saucepan or pot, Oven and tray, Grill and tongs, Tongs and thermometer
Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.
- 01
Marinating
2 hoursMix the yogurt, crushed garlic, lemon juice, seven spice, 4 g of the paprika, the black pepper, ketchup, 15 ml of the olive oil and 6 g of the salt. Coat the chicken pieces in it, cover and refrigerate for at least 2 hours.
Success cueChicken coated in a thick orange marinade.
- 02
Soaking
20 minutesRinse the rice and soak it for 20 minutes.
Success cueWhite, opaque grains.
- 03
Rice tray
10 minutesHeat the oven to 200°C. Spread the drained rice in a deep tray with the diced carrots, tomato paste, turmeric and 5 g of the salt, pour over the boiling water, stir and cover tightly with foil.
Success cueRice level under red-orange water.
- 04
Vegetables
10 minutesHalve the potatoes and quarter the onion, then toss them with the tomatoes, chilies, the rest of the olive oil, paprika and salt. Lay the chicken and vegetables on the oven rack set directly above the rice tray.
Success cueChicken and vegetables spread in one layer.
- 05
Roasting
1 hour and 5 minutesOven heatRoast for 30 minutes, then remove the foil from the rice and roast for 30 minutes more so the juices drip into it. Finish under the oven grill for 5 minutes to brown the chicken.
Success cueGolden chicken and tender rice soaked in juices.
Watch outChicken must reach 74°C in the thickest part.
- 06
Serving
5 minutesRest for 5 minutes, then spread the rice on a large tray and pile the chicken and vegetables on top.
Success cueA full tray of rice under golden chicken.
PlateMap is still in testing. Quantities and results may vary with ingredients and equipment. Please check food safety yourself, especially with meat and poultry.
Cooking tips
Letting the chicken drip onto uncovered rice for the second half of the roast is what gives oven zarb the taste of the pit.
- • Put the rice tray on the lowest shelf and the rack right above it so the juices fall straight in.
- • Cut the potatoes the same size so they roast evenly.
Common mistakes
- • Leaving the rice covered the whole time, so it never takes in the chicken juices.
- • Crowding the rack, so the vegetables steam instead of browning.
Substitutions
- • Instead of chicken: bone-in lamb pieces, roasted for 2 hours at 170°C
- • Instead of ketchup: the same weight of tomato paste with a pinch of sugar
Serving ideasServe with yogurt, a tomato and cucumber salad and pickles.
Estimated nutrition per serving
Calculated estimate per serving from the listed quantities. Product choice and retained cooking fat affect the result; this is not a laboratory analysis.
- Calories
- ≈ 875
- Protein
- 42.1g
- Carbs
- 93.6g
- Fat
- 36.7g
Calculation source and assumptions
Values use USDA data and linked product labels, adjusted for edible quantities and base servings. Brands, ingredient varieties, and cooking methods can change the result.
Milk
Compound ingredients vary by product; check labels and possible cross-contact.
Frequently Asked Questions
How is zarb cooked in the desert?
Meat and vegetables are hung on tiered racks inside a metal drum, lowered into a pit of hot coals, sealed with sand and left for about 2 hours. It is famous in Wadi Rum.
Is this oven method traditional?
No. The pit is the tradition; this home version is our own adaptation of it, with the rice below the rack to catch the juices the way the bottom tier does.
Why is there ketchup in the marinade?
Many Jordanian home recipes add a spoon for colour and a little sweetness; tomato paste with a pinch of sugar works the same.
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