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Moroccan-Spiced Roast Chicken

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PREP TIME
20 min
COOKING TIME
120 min
TOTAL TIME
150 min
SERVINGS
4 servings
Dinner
Moroccan-Spiced Roast Chicken
Ingredients
  • 1/8 teaspoon ground cloves
  • 1/4 teaspoon ground black pepper
  • 3/8 teaspoon fennel seed, ground
  • 3/4 teaspoon sesame seeds, ground
  • 1/8 teaspoon ground coriander
  • 1/8 teaspoon ground cumin
  • 1/8 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 3/4 teaspoon ground ginger
  • 1/8 teaspoon ground cardamom
  • 2 tablespoons Hungarian paprika
  • 1/4 cup fresh lemon juice
  • 1 tablespoon salt
  • 3 tablespoons chopped fresh mint
  • 1 teaspoon ground black pepper
  • 2 cloves garlic, peeled and crushed
  • 3 tablespoons olive oil
  • 1 pound small red potatoes, quartered
  • 2 cups baby carrots
  • 2 small lemons
  • 1 (4 pound) roasting chicken, rinsed and patted dry
Instructions
1
First, preheat the oven to a high temperature of 350 degrees Fahrenheit (175 degrees Celsius).
2
In a separate bowl, combine the individual spices - cloves, pepper, fennel, sesame seeds, coriander, cumin, allspice, nutmeg, ginger and cardamom - to create a unique spice blend. Set this aside for later use.
3
To make the spice paste, place the paprika, lemon juice and the prepared spice blend in a blender. Add salt, chopped mint, black pepper and garlic cloves to the mix. Gradually add 2 tablespoons of olive oil until the desired consistency is achieved, blending continuously for about 6 or 8 pulses.
4
If the mixture appears too thick to spread, slowly add additional olive oil until it reaches a smooth paste. Be cautious not to over-blend.
5
Spread potatoes and carrots in a large roasting pan, preparing the base for the dish. Rub about 1/4 of the spice paste inside the cavity of the chicken, ensuring it's evenly coated.
6
Rub the remaining 3/4 of the spice paste on the outside of the chicken, including the underside. Place the chicken directly on top of the potatoes and carrots.
7
Insert two lemons into the chicken cavity, piercing them with a fork to secure them in place.
8
Tent the chicken with aluminum foil and roast for approximately 2 hours, or until the thickest part of the thigh reaches 180 degrees Fahrenheit (80 degrees Celsius) and the juices run clear.
9
Remove the chicken from the oven and let it rest for about 10 minutes before serving.