Harvey's Moroccan-Spiced Roast Chicken

Ingredients List

Dry Spice Blend:

• 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

Spice Marinade:

• 2 tablespoons Hungarian paprika

• ¼ cup fresh lemon juice

• 1 tablespoon salt

• 3 tablespoons chopped fresh mint

• 1 teaspoon ground black pepper

• 2 cloves garlic, peeled and crushed

• 3 tablespoons olive oil

• 1 pound small red potatoes, quartered

• 2 cups baby carrots

• 2 small lemons

• 1 (4 pound) roasting chicken, rinsed and patted dry

Instructions

1. Preheat the oven to 350°F (175°C).

2. For the spice blend: In a bowl, combine the cloves, black pepper, fennel, sesame seeds, coriander, cumin, allspice, nutmeg, ginger, and cardamom. Set aside.

3. For the spice paste: In a blender, combine the paprika, lemon juice, the spice mix (from Step 2), salt, chopped mint, black pepper, and garlic cloves. Add 2 tablespoons of olive oil and pulse 6-8 times to combine. If the paste is too thick, slowly add more olive oil until you achieve a smooth consistency.

4. Spread the potatoes and carrots in a roasting pan. Rub about 1/4 of the spice paste inside the chicken’s cavity. Massage the rest of the paste all over the chicken, including the underside. Place the chicken on top of the carrots and potatoes. Prick the lemons with a fork and insert them into the chicken’s cavity.

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

Tip

When I prepare the spice blend, I usually make a larger batch, quadrupling the ingredients and storing 3 extra tablespoons in an airtight container for future use. You can also use whole spices like cloves, peppercorns, fennel seeds, coriander, and cumin seeds, then grind them into a fine powder using a spice grinder. This makes the next batch of chicken even easier to prepare!

Nutritional Information (per serving)