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Categories:
olive oil lemon juice sweet Hungarian paprika hanout spice mix mint kosher salt lemon zest ground black pepper garlic chickens lemons garlic
Viewed: 45 - Published at: 6 years agoIngredients
- 3 tablespoons olive oil
- 3 tablespoons fresh lemon juice
- 2 tablespoons sweet Hungarian paprika
- 1 tablespoon ras el hanout spice mix
- 1 tablespoon of fresh mint, chopped
- 1 tablespoon kosher salt
- 2 teaspoons grated lemon zest
- 1 teaspoon ground black pepper
- 1 garlic clove, peeled
- 1 (4 3/4-5 lb) organic whole chickens
- 2 small lemons (pierced all over with a fork)
- 6 garlic cloves, unpeeled
Method
- Postition rack in center of the oven and preheat to 400 degrees F. Blend first 9 ingredients (which includes ras-el-hanout) and (olive oil through 1 clove garlic) in blender to moist paste state.
- Remove neck, giblets, and excess skin 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 6 garlic cloves in main cavity of chicken.
- Tie legs together and place chicken in a roasting pan.
- Roast 45 minutes; tent with foil to prevent over-browning.
- Continue to roast chicken until instant-read thermometer inserted into thickest part of thigh registers 170 degrees F., about 45 minutes.
- Transfer chicken to platter; let stand 10 minutes (internal temp will increase by 5-10 degrees).
- Remove lemons from chicken cavity.
- Slice chicken and serve.
