This is a very good recipe! Of course you do not need to use an organic
chicken.
Roasted Organic Chicken With Moroccan Spices
3 tablespoons olive oil
3 tablespoons fresh lemon juice
2 tablespoons Hungarian sweet paprika
1 tablespoon ras-el-hanout*
1 tablespoon chopped fresh mint
1 tablespoon salt
2 teaspoons grated lemon peel
1 teaspoon ground black pepper
1 garlic clove, peeled
1 4 3/4- to 5-pound whole free-range organic chicken
2 small whole lemons, pierced all over with fork
6 garlic cloves, unpeeled
Position rack in center of oven and preheat to 400°F. 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 170°F, about 45 minutes. Transfer chicken to platter; let stand
10
minutes (internal temperature will increase by 5 to 10 degrees).
*A Moroccan spice blend available at some specialty foods stores, Middle
Eastern markets, and by mail from The Spice House (312-274-0378;
thespicehouse.com).
Makes 4 servings.
Bon Appétit
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