Roast Chicken Recipe | Food Diaries | Zarnak Sidhwa | Fast Food

Method:
Pat dry the chicken using paper towels and let it get to room temperature for at least 30 minutes before starting to cook. In a bowl combine all spices, salt, pepper, paprika, garlic powder and dried herbs with the olive oil. Season the chicken cavity with salt and pepper.
Coat the chicken with olive oil mixture, on all sides. Tie the legs with a cooking string.
Sprinkle the cut vegetables with salt, pepper, caraway powder, drizzle with olive oil and toss to coat. Stuff the chicken with 1 lemon cut into quarters and rosemary and thyme. Place chicken on a large baking dish with the vegetables on the sides and pour 1 cup hot water into the baking dish and place in the preheated oven. Roast at 180 degrees for about 45-60 minutes, depending on the size of your chicken. Baste the chicken with the dripping sauce every few minutes. If water evaporated too early, add another up ½ cup hot water into the pan. Check with a knife in the thickest part that the juices run clear. Let it sit for 15minutes before carving.

Method:
Stir the tahini paste well, so no lumps remain. Combine tahini, milk and sugar and mix well. Add 1/4 cup walnuts. Brush a container with oil, divide the remaining walnuts into two halves. Sprinkle one half of the walnuts on the bottom of the container, add the Halva mixture and press down until firmly packed. Sprinkle the other half of chopped walnuts on top and press into the Halva. Cover and refrigerate overnight. Scoop into sandwiches directly from the container or turn it into a parchment paper and slice to serve.