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Roasted Organic Chicken With Moroccan Spices
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- #74411
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
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
4 pounds whole chicken
2 small whole lemons, pierced all over with fork
6 cloves garlic, unpeeled
directions
Position rack in center of oven and preheat to 400 degrees F.
Blend first 9 ingredients in a blender to a moist paste.
Remove neck, giblets, and excess fat from main cavity of chicken. Rinse chicken inside and out, then 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 garlic cloves in main cavity of chicken. Tie legs together. Place chicken on rack in a roasting pan. Roast for 45 minutes, then 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 a platter and let stand for 10 minutes (Internal temperature will increase by 5 to 10 degrees).
* A Moroccan spice blend available at some specialty foods stores and Middle Eastern markets.
added by
jbolton
nutrition data
Nutritional data has not been calculated yet.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
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