Ingredients
-
3 1/2
-
1/2
-
4
-
1/4
-
1
-
1/4
-
1/2
-
1/2
-
1/2
-
3
-
1/2
-
-
-
-
Directions
Roasted Moroccan Spiced Chicken,I ran across this recipe from an email my Father (who passed away). I never knew he cooked his own meals, with all the order out slips I found in his kitchen. But, he did, as I did. I love cooking, and this is going to be a welcome surprise for my mouth and tummy. I love chicken! Thanks, Father!,The spices were great on this chicken. I only had chicken legs so that is what used and I roasted them in my cast iron skillet with new potatoes. When the chicken was done roasting, I placed my skillet back on the stove and I deglazed the pan with a little butter and lemon juice. This dish was wonderful! Thanks for posting!
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Steps
|
1
Done
|
Preheat Oven to 400f |
|
2
Done
|
Pat Chicken Dry and Rub With Flattened Garlic Cloves; Place Garlic in Cavity. Squeeze Lemon Into Small Bowl; Place Lemon in Cavity. |
|
3
Done
|
Brush Chicken With Half of Juice. |
|
4
Done
|
Mix Spices and Salt and Rub Over and Inside Chicken. |
|
5
Done
|
Tie Legs Together. Heat Oil in Large Ovenproof Skillet. |
|
6
Done
|
Add Chicken, Breast Side Up. Add Remaining Lemon Juice to Skillet. Baste |
|
7
Done
|
Chicken Withpan Juices. Transfer to Oven, and Bake Until Juices Run Clear. |
|
8
Done
|
Baste Occasionally. Roast About 1 Hour -- . |
