Roasted Organic Chicken With Moroccan Spices |
|
 |
Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 4 |
|
A delicious roasted chicken that bursts with flavor from lemon and Moroccan spices. From Bon Appetit, January 2005. **Recipe calls for 1 tbsp. Ingredients:
3 tablespoons olive oil |
3 tablespoons fresh lemon juice |
2 tablespoons sweet hungarian paprika |
1 tablespoon ras el hanout spice mix |
1 tablespoon 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:
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.
|
|