Ingredients
- 3 tablespoons olive oil
- 3 tablespoons fresh lemon juice
- 1 12 tablespoons sweet Hungarian paprika
- 1 12 tablespoons ras el hanout spice mix
- 1 tablespoon of fresh mint
- chopped
- 1 tablespoon salt
- 2 teaspoons grated lemon peel (zest)
- 1 teaspoon ground black pepper
- 1 garlic clove
- peeled
- 1 (4 3/4-5 lb) whole free-range organic chicken
- 2 small lemons
- pierced all over with a fork
- 6 garlic cloves
- unpeeled
Instructions
- Position rack in center of oven and preheat to 400F Blend first 9 ingredients in blender to moist paste.
- Remove neck, giblets, and excess fat 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 garlic cloves in main cavity of chicken.
- Tie legs together.
- Place chicken on rack in roasting pan.
- Roast 45 minutes; tent with foil to prevent overbrowning.
- Continue to roast chicken until instant-read thermometer inserted into thickest part of thigh registers 170F, about 45 minutes.
- Transfer chicken to platter; let stand 10 minutes (internal temperature will increase by 5 to 10 degrees).
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