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.”
1hr 40mins

Ingredients Nutrition


  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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