Roasted Organic Chicken With Moroccan Spices
- Ready In:
- 1hr 40mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 3 tablespoons olive oil
- 3 tablespoons fresh lemon juice
- 2 tablespoons sweet Hungarian paprika
- 1 tablespoon ras el hanout spice mix
- 1 tablespoon of fresh mint, chopped
- 1 tablespoon kosher salt
- 2 teaspoons grated lemon zest
- 1 teaspoon ground black pepper
- 1 garlic clove, peeled
- 1 (4 3/4-5 lb) organic whole chickens
- 2 small lemons (pierced all over with a fork)
- 6 garlic cloves, unpeeled
directions
- Postition rack in center of the oven and preheat to 400 degrees F. Blend first 9 ingredients (which includes ras-el-hanout) and (olive oil through 1 clove garlic) in blender to moist paste state.
- Remove neck, giblets, and excess skin from main cavity of chicken. Rinse chicken inside and out; pat dry with paper towels. Rub 1/3 of spice paste into main cavity and neck cavity, then rub remaining spice paste all over outside of chicken. Place lemons and 6 garlic cloves in main cavity of chicken. Tie legs together and place chicken in a roasting pan. Roast 45 minutes; tent with foil to prevent over-browning. Continue to roast chicken until instant-read thermometer inserted into thickest part of thigh registers 170 degrees F., about 45 minutes. Transfer chicken to platter; let stand 10 minutes (internal temp will increase by 5-10 degrees).
- Remove lemons from chicken cavity. Slice chicken and serve.
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RECIPE SUBMITTED BY
DailyInspiration
United States