Roasted Baby Chicken at Sheraton’s Courtyard


The best conversations happen in Courtyard, Sheraton Oman Hotel’s all-day dining venue. There’s glorious natural light seeping into the atrium style restaurant with pink peach trees dotting the elegant space, creating the perfect ambience for a quiet cup of tea or catch up with friends. Courtyard serves a buffet with live cooking stations and thoughtfully crafted a la carte options available all day long.

Roasted baby chicken  –
Chef Adil –

Ingredients (1 Serving)

300 gm. Baby Chicken
250 gm La ratte potato
3 gm. Smoke Paprika
1 whole Garlic
15 gm. Butter
1 piece Tomato
15 ml. Extra Virgin Olive Oil
15 gm. Chives.
1 spring Thyme
10 ml Duck fat
1 Gallon Warm water
¾ Cup kosher salt
¼ Cup olive oil
2/3 Cup Sugar


n Pour the warm water into a container that is twice the volume of the water.
n Pour in the salt, sugar and olive oil stir until the sugar and salt have dissolved.
n Then allow the brine to cool at room temperature.
n Place the whole chicken in the brine cover and refrigerate keep overnight for the whole chicken.
n Brining method help the protein to keep soft

n Marinate the chicken after removing from brine.
n Rub the chicken with salt, pepper and smoke paprika.
n Stuff with garlic and herbs, tie the chicken with butcher string and put in a oven proof dish.
Cooking Method
n Pre-heat the oven at 170degree.
n Once the oven is heated put the chicken and cook for 20 to 25 minutes.
n When the chicken is ready drizzle olive oil and chopped parsley on top.
n Roasted Potatoes
n Wash the baby potatoes and scrub it very well to remove all the sand from the potatoes.
n Put in a tray potatoes and whole garlic, spring of thyme and drizzle duck fat on potatoes.
n Pre-heat the oven at 165degree.
n Roast it for 20 minutes.

n In a dish put baby potatoes.
n Place the chicken on top.
n Garnish the plate with grill garlic and tomatoes.