Roast Moroccan Chicken
- 3 Tbsp olive oil
- 2 Tbsp fresh lemon juice
- 1.5 Tbsp sweet paprika
- 1 Tbsp Spice Tree Organics Moroccan Ras El-Hanout blend
- 1.5 tsp dried mint
- 1 tbsp salt
- Grated peel of one medium lemon
- 1 tsp black pepper
- 2 large garlic cloves, peeled
- 1 5-pound whole chicken
- Aromatics for the inside of the chicken (we like half a bulb of garlic and a small Meyer lemon)
Preheat the oven to 400°F. In a food processor, combine the first 9 ingredients and blend to form a chunky paste.
Wash the chicken inside and out, then pat dry with paper towels. Rub about a quarter of the spice paste on the inside cavity of the chicken. Loosen the skin from the flesh and rub half of the remaining paste under the skin, and the remainder all over the outside of the chicken. Place the aromatics inside the cavity and tress the chicken.
Roast the chicken however you like. You can cover it loosely with foil halfway if it starts to get too dark. Continue to roast the chicken until an instant-read thermometer inserted into thickest part of thigh registers 170°F, about 1 hour at 400°F. Let the chicken stand for 10 minutes before carving and serving it. Enjoy!