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flameDinnerChickenMediterraneanWeekend project
Moroccan-Spiced Roasted Chicken & Carrots
Prep10 minutes
Cook1.5 hours
ServesServes: 4
Ingredients
- 3 tablespoons olive oil + additional to drizzle the carrots with
- 3 tablespoons fresh lemon juice
- 2 tablespoons Hungarian sweet paprika
- 1 tablespoon ras-el-hanout (see note)
- 1 teaspoon dried mint
- 2 teaspoons kosher salt
- 2 teaspoons grated lemon peel
- 1 teaspoon ground black pepper
- 1 garlic clove, peeled
- 1 whole free range chicken, about 4 1/2--5 pounds
- 2 small whole lemons, pierced all over with a fork
- 6 cloves of garlic (unpeeled)
- 1 small bunch of carrots, about 5 carrots, cut into 2 inch pieces
Instructions
- Preheat the oven to 400F.
- Using a small food processor or blender, combine 3 tablespoons oil, lemon juice, spices, salt, lemon peel, pepper and garlic until a smooth paste forms.
- Remove the neck, giblets and excess fat from the cavity of the chicken. Rinse the chicken inside and out and pat dry with paper towels. Using your hands rub about 1/3 of the spice mixture into the main cavity and neck cavity of the chicken. Then rub the remaining spice all over, including underneath the skin (being gentle not to rip the skin). Place the chicken in a deep roasting pan or cast iron skillet.
- Toss the chopped carrots with the about 1 tablespoon of olive oil. Scatter the carrots around the chicken and place in the preheated oven. Roast for 45 minutes. Remove from the oven and use tin foil to tent the pan (to prevent over browning). Continue to roast until an instant-read thermometer reads 170F in the thickest part of a thigh. About 45-50 minutes longer.
- Let the chicken rest for about 10 minutes before carving and serving
Originally published at dishingupthedirt.com. Reproduced for personal collection.