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| 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.
Ingredients :
- 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
- 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 :
| Prep : 20M | Cook : 4 M | Ready in : 2H30M |
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Notes :
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