Harvey's Moroccan Roast Chicken recipe

Name: Harvey's Moroccan Roast Chicken
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Ingredients: 1 tablespoon salt; 3 tablespoons olive oil; 1 teaspoon ground black pepper; 2 cups baby carrots; 2 cloves garlic, peeled and crushed; 2 small lemons; 3 tablespoons chopped fresh mint; 2 tablespoons Hungarian paprika; 1 pound small red potatoes, quartered; 1 (4 pound) roasting chicken, rinsed and patted dry; 0.25 teaspoon ground black pepper; 0.25 teaspoon ground nutmeg; 0.125 teaspoon ground cloves; 0.25 cup fresh lemon juice; 0.125 teaspoon ground allspice; 0.125 teaspoon ground cumin; 0.125 teaspoon ground coriander; 0.125 teaspoon ground cardamom; 0.75 teaspoon ground ginger; 0.375 teaspoon fennel seed, ground; 0.75 teaspoon sesame seeds, ground

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

For the spice mix: Mix together in a bowl the cloves, pepper, fennel, sesame seeds, coriander, cumin, allspice, nutmeg, ginger and cardamom. Set aside.

Step 3

For the spice paste: Place the paprika, lemon juice, the spice mix (from Step 2), salt, chopped mint, black pepper and garlic cloves in a blender. Add 2 tablespoons of the olive oil and blend to until ingredients are mixed, about 6 or 8 pulses. Slowly add the additional olive oil if mixture seems too thick to spread. Blend just until mixture is a smooth paste.

Step 4

Spread potatoes and carrots in a roasting pan. Rub about 1/4 of the spice paste inside the cavity of the chicken. Rub the remainder of the paste on the outside of the chicken including the underside. Place the chicken directly on the carrots and potatoes. Pierce the 2 lemons all over with a fork, and place them into the chicken cavity.

Step 5

Tent the chicken with aluminum foil. Roast approximately 2 hours until the thickest part of the thigh reaches 180 degrees F (80 degrees C) and the juices run clear. Remove from the oven and let rest for about 10 minutes before serving.