Roasted Moroccan Spiced Chicken
Didn’t make the whole chicken, instead cooked one chicken breast with skin and bone. Followed the recipe exactly, and roasted the chicken in the oven until the temperature of the breast was 165 F, which took me about 10 minutes. Then let the cooked chicken breast stand for about 10 minutes, this way made a succulent chicken breast. Served it with some roasted baby carrots tossed with same spices for chicken, delicious!
YIELD
4 servingsPREP
25 minCOOK
60 minREADY
1 hrsIngredients
Directions
Preheat oven to 400℉ (200℃).
Pat chicken dry. Rub with flattened garlic cloves; place garlic in cavity.
Squeeze lemon into small bowl; place lemon in cavity.
Brush chicken with half of juice. Mix spices and salt and rub over and inside chicken.
Tie legs together. Heat oil in large ovenproof skillet.
Add chicken, breast side up.
Add remaining lemon juice to skillet.
Baste chicken with pan juices.
Transfer to oven, and bake until juices run clear.
Baste occasionally. Roast about 1 hour.
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