Ingredients
-
3
-
3
-
2
-
1
-
1
-
1
-
2
-
1
-
1
-
1
-
2
-
6
-
-
-
Directions
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 , 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
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
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
Done
|
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
Done
|
Remove Lemons from Chicken Cavity. Slice Chicken and Serve. |
