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The spices were great on this chicken. I only had chicken legs so that is what I 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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Chef Sarita in Austin Texas April 24, 2010

Tender, juicy, and full of flavor! This was lemony and spicy and oh so good. I cut the backbone out of the chicken and flattened it (I think spatchcock?). Anyway, it only took 35 minutes to cook that way and looks great. Other than that, followed the directions.

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threeovens April 15, 2010

I originally found this recipe in a small Bon Appetit cookbook that I got for subscribing. I can't find the cookbook and came looking for it here. It's delicious and so wonderful while cooking. It's great for that day you're shut in and get to smell the chicken roasted for a while. I usually use large roasters (7 lbs) and double the spice/garlic/lemon aspects of the recipes. It's great as leftovers as well. Thanks for posting this recipe, I'm so happy to have it again.

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levy4nj February 06, 2010

I didn't have a whole chicken on hand, but I had 4 chicken breasts. I also used a lime instead of a lemon. The lime tasted very good and I didn't miss the lemon taste at all. Rather than bake the chicken after searing it, I browned both sides and let it simmer on low (covered) for nearly 25 minutes. It came out a bit dry and I missed a moist sauce for this dish. It's possible that my substitution of the breasts led to a drier chicken. Overall, however, the dish was very good. I served it with couscous.

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MarylandersKnowCrabs August 08, 2008
Roasted Moroccan Spiced Chicken