Arabic baked chicken / Easy to make

Chicken soak:
- Whole chicken (or two halves): 5 pounds
- Water for soaking
- White vinegar:4 TBSP
- Salt:  2 TBSP
- Lemon juice and it's peels: 1 (large)

Marinade:
- Yogurt: 1/4 cup
- Ketchup: 1 TBSP
- Mustard: 1/2 tsp
- Olive oil: 2.5 tsp
- Smoked paprika: 1 tsp (You can add regular paprika with some chili powder or cayenne)
- Seven spices OR All spice: 1/2 tsp
- Onion powder: 1 tsp
- Water: 1/2 tsp
- Black pepper
- Salt: 1/2 tsp
- Apple cider vinegar: 1/2 tsp
- Lemon juice: half lemon (large)
- Dried basil: 1 tsp
- Oregano: 1 tsp
- Saffron: 3/4 tsp
- Cumin: 1/3 tsp
- Summaq: 3/4 tsp
- Currey: 1/3 tsp
Garlic powder: 1/2 tsp

On the oven Tray:
- Water: 3/4 cup (you can add more water if the water dried during baiking)
- Potato (on the grill rack): 2 small or one large in halves

On the chicken after 40 minutes baking:
- Melted Butter: 2 TBSP

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