The Spice House Roasted Organic Chicken with Moroccan Spices
A Middle Eastern spice blend called ras el hanout gives this chicken dish a unique flavor.
Makes 4 servings
3 tablespoons olive oil
3 tablespoons fresh lemon juice
2 tablespoons Hungarian sweet paprika
1 tablespoon ras el hanout
1 tablespoon chopped fresh mint
1 tablespoon salt
2 teaspoons grated lemon peel
1 teaspoon ground black pepper
1 clove garlic, peeled
1 whole, free-range, organic chicken (4 3⁄4 to 5 pounds)
2 small lemons, pierced all over with a fork
6 unpeeled cloves of garlic
Position rack in center of oven and preheat to 400 degrees.
In a blender, combine olive oil, lemon juice, paprika, ras el hanout, mint, salt, lemon peel, pepper and the 1 clove peeled garlic. Blend until ingredients form a moist paste.
Remove neck, giblets and excess fat from main cavity of chicken. Rinse chicken inside and out; pat dry with paper towels.
Rub one-third of the spice paste into main cavity and neck cavity, then rub remaining spice paste all over outside of chicken. Place whole lemons and unpeeled garlic cloves in main cavity of chicken. Tie legs together. Place chicken on rack in a roasting pan.
Roast in preheated oven 45 minutes, then tent with foil to prevent overbrowning.
Continue to roast chicken until instant-read thermometer inserted into thickest part of thigh registers 170 degrees, about 45 minutes. Transfer chicken to a platter; let stand 10 minutes. Internal temperature will increase by 5 to 10 degrees. Carve and serve.