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Harvey's Moroccan Roast Chicken
Harvey's Moroccan Roast Chicken
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Prep Time:
20 minutes
Cook Time:
120 minutes
Total Time:
150 minutes
"Zesty paprika, mint, lemon, and aromatic spices create a flavorful rub for juicy roast chicken. Slow-roasted to perfection with baby carrots and potatoes for a delicious complete meal."
Ingredients:
  • 0.125 teaspoon ground cloves
  • 0.25 teaspoon ground black pepper
  • 0.375 teaspoon fennel seed, ground
  • 0.75 teaspoon sesame seeds, ground
  • 0.125 teaspoon ground coriander
  • 0.125 teaspoon ground cumin
  • 0.125 teaspoon ground allspice
  • 0.25 teaspoon ground nutmeg
  • 0.75 teaspoon ground ginger
  • 0.125 teaspoon ground cardamom
  • 2 tablespoons Hungarian paprika
  • 0.25 cup fresh lemon juice
  • 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:
  • Preheat the oven to 350°F (175°C) for a perfectly cooked dish.
  • Prepare the spice mix by combining cloves, pepper, fennel, sesame seeds, coriander, cumin, allspice, nutmeg, ginger, and cardamom in a bowl.
  • To make the spice paste, combine paprika, lemon juice, the spice mix (from Step 2), salt, chopped mint, black pepper, and garlic cloves in a blender. Add 2 tablespoons of olive oil and blend until ingredients are combined, about 6-8 pulses. If the mixture is too thick, gradually add more olive oil until desired consistency is reached. Blend until smooth.
  • Arrange the potatoes and carrots in a roasting pan. Massage a quarter of the spice paste into the chicken cavity, then coat the outside of the chicken with the remaining paste. Place the chicken on top of the vegetables. Use a fork to poke holes all over the lemons, then stuff them inside the chicken.
  • Cover the chicken with aluminum foil and roast for around 2 hours until the thickest part of the thigh reaches 180°F (80°C) and the juices are clear. Let it rest for 10 minutes before serving.

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