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Harvey's Moroccan Roast Chicken

Harvey's Moroccan Roast Chicken

Cost $20, save $15

Source: Recommended by CookPal

  • 120 Min
  • 4 Servings
  • $20

INGREDIENTS

  • Spices

    • ⅛ teaspoon ground cloves
    • ¼ teaspoon ground black pepper
    • ⅜ teaspoon fennel seed, ground
    • ¾ teaspoon sesame seeds, ground
    • ⅛ teaspoon ground coriander
    • ⅛ teaspoon ground cumin
    • ⅛ teaspoon ground allspice
    • ¼ teaspoon ground nutmeg
    • ¾ teaspoon ground ginger
    • ⅛ teaspoon ground cardamom
    • 2 tablespoons Hungarian paprika
    • 1 teaspoon ground black pepper

  • Wet Ingredients

    • 🍋 ¼ cup fresh lemon juice
    • 2 cloves garlic, peeled and crushed
    • 3 tablespoons olive oil

  • Herbs

    • 3 tablespoons chopped fresh mint

  • Vegetables

    • 🥔 1 pound small red potatoes, quartered
    • 🥕 2 cups baby carrots

  • Main Protein and Others

    • 🍗 1 (4 pound) roasting chicken, rinsed and patted dry
    • 🍋 2 small lemons

STEPS

1

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

2

Mix together the spices: ground cloves, black pepper, fennel, sesame seeds, coriander, cumin, allspice, nutmeg, ginger, and cardamom in a bowl. Set aside.

3

Prepare the spice paste by blending paprika, lemon juice, spice mix, salt, chopped mint, black pepper, and garlic cloves. Add olive oil to form a smooth paste.

4

Spread the potatoes and carrots in a roasting pan.

5

Rub 1/4 of the spice paste inside the cavity of the chicken and the remaining paste on the chicken's outside, including the underside.

6

Pierce the lemons with a fork and place them into the chicken cavity. Place the chicken directly on the carrots and potatoes.

7

Tent the chicken with aluminum foil and roast in the oven for approximately 2 hours, until the thigh temperature reaches 180 degrees F (80 degrees C).

8

Remove from the oven, let rest for 10 minutes before serving.

NUTRIENTS

Per 1 serving

🔥

789

Calories

  • 65
    Protein
  • 33
    Carbs
  • 45
    Fats

💡 For a spicier flavor, use hot paprika instead of Hungarian paprika.Ensure the lemons are pierced thoroughly to release their juices during roasting.Resting the chicken before serving allows the juices to redistribute, keeping it succulent.