Roasted Organic Chicken with Moroccan Spices

Ingredients

- 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 4.75 to 5-pound whole free-range organic chicken
- 2 small whole lemons, pierced all over with fork
- 6 garlic cloves, unpeeled

* 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).

Preparation

1.Position rack in center of oven and preheat to 400°F. Blend first 9 ingredients in blender to moist paste.
2.Remove neck, giblets, and excess fat from main cavity of chicken. Rinse chicken inside and out; pat dry with paper towels.
3.Rub 1/3 of spice paste into main cavity and neck cavity, then rub remaining spice paste all over outside of chicken.
4.Place lemons and garlic cloves in main cavity of chicken.
5.Tie legs together. Place chicken on rack in roasting pan. Roast 45 minutes; tent with foil to prevent overbrowning.
6.Continue to roast chicken until instant-read thermometer inserted into thickest part of thigh registers 170°F, about 45 minutes.
7.Transfer chicken to platter; let stand 10 minutes (internal temperature will increase by 5 to 10 degrees).

Yield: 4 servings 

Recipe by Bruce Aidells and Nancy Oakes
Featured in Bon Appetit Magazine