Harvey's Moroccan Roast Chicken

Paprika, fresh mint, and lemon make the best rub for this roast chicken. It roasts slowly under the foil and turns out so juicy and flavorful. I throw baby carrots and cut potatoes in the bottom of the pan and it makes a full meal! For a spicier version of this recipe use 'hot' paprika. It seems like a lot of work to get all the spices together--but it's SO worth it. My husband asks for it once a week.

• Preparation Time: 20 mins
• Cooking Time: 2 hr
• Total Time: 2 hr 20 mins
• Calories: 789 Calories

Ingredients

• ¼ teaspoon ground nutmeg
• ⅛ teaspoon ground cloves
• 1 tablespoon salt
• ¼ cup fresh lemon juice
• ¾ teaspoon ground ginger
• 3 tablespoons olive oil
• ¼ teaspoon ground black pepper
• 1 teaspoon ground black pepper
• ⅛ teaspoon ground cardamom
• ⅛ teaspoon ground allspice
• ⅛ teaspoon ground cumin
• 2 cups baby carrots
• 2 cloves garlic, peeled and crushed
• 2 small lemons
• 3 tablespoons chopped fresh mint
• ⅛ teaspoon ground coriander
• 2 tablespoons Hungarian paprika
• ⅜ teaspoon fennel seed, ground
• ¾ teaspoon sesame seeds, ground
• 1 pound small red potatoes, quartered
• 1 (4 pound) roasting chicken, rinsed and patted dry

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.