Prep 10 mins
Cook 1 hr 30 mins
This recipe was featured in "Bon Appétit", January 2005 issue. *Ras El Hanout is a Moroccan style curry blend. Roughly translated, it means "top of the shop," and ,as such, it contains a great assortment of flavors. (adapted slightly)
- 3 tablespoons olive oil
- 3 tablespoons fresh lemon juice
- 1 1⁄2 tablespoons sweet Hungarian paprika
- 1 1⁄2 tablespoons ras el hanout spice mix
- 1 tablespoon of fresh mint, chopped
- 1 tablespoon salt
- 2 teaspoons grated lemon peel (zest)
- 1 teaspoon ground black pepper
- 1 garlic clove, peeled
- 1 (4 3/4-5 lb) whole free-range organic chicken
- 2 small lemons, pierced all over with a fork
- 6 garlic cloves, unpeeled
- Position rack in center of oven and preheat to 400°F Blend first 9 ingredients in blender to moist paste.
- Remove neck, giblets, and excess fat 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 garlic cloves in main cavity of chicken. Tie legs together. Place chicken on rack in roasting pan. Roast 45 minutes; tent with foil to prevent overbrowning.
- Continue to roast chicken until instant-read thermometer inserted into thickest part of thigh registers 170°F, about 45 minutes. Transfer chicken to platter; let stand 10 minutes (internal temperature will increase by 5 to 10 degrees).