Roasted Organic Chicken With Moroccan Spices

“A delicious roasted chicken that bursts with flavor from lemon and Moroccan spices. From Bon Appetit, January 2005. **Recipe calls for 1 tbsp. ras-el-hanout which can be found in the ethnic section of your grocery or Middle Eastern markets -- I could not list it in the ingredient list because the website did not recognize this spice mix.”
READY IN:
1hr 40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. 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).
  3. Remove lemons from chicken cavity. Slice chicken and serve.

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