This is my easy version of the warmly-spiced chicken my Lebanese grandmother served every Christmas and Easter. She lived with my grandfather in a small apartment in Brooklyn, New York. The bright and flavorful Eastern Mediterranean feasts she created from her tiny yellow kitchen impressed everyone. She loved to cook for her family and friends. On Christmas day, she always served a whole roasted chicken with delicious rice pilaf. The pan juices from the chicken were served over the rice. Along with the chicken and rice, my grandmother made stuffed grape leaves, lemony salads, hummus, baklava and date cookies. There was plenty of fresh pita bread too. Her modest-home was full of good food and lots of love.
