Roasted Organic Chicken with Moroccan Spices

Name: Roasted Organic Chicken with Moroccan Spices
Prep time: 10 min
Cook time: 90 min
Total time: 100 min
Yield: 4 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 3 tbsp olive oil; 3 tbsp fresh lemon juice; 2 tbsp sweet Hungarian paprika; 1 tbsp ras el hanout spice mix; 1 tbsp fresh mint; 1 tbsp kosher salt; 2 tsp grated lemon zest; 1 tsp ground black pepper; 1 garlic clove; 1 (4 3/4-5 lb) organic whole chickens; 2 small lemons; 6 garlic cloves

Lemon zest, chickens and lemons roasted in the oven and spiced with paprika and clove.

1 hr 40 min · Serves 4 · Medium

Method

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Time: Prep 10 min · Cook 90 min · 100 min total
Difficulty: medium

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.