Roasted Moroccan Spiced Chicken
115
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!
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.
Nutrition Facts
Serving Size 430g (15.2 oz)Amount per Serving
Calories 85941% of calories from fat
% Daily Value *
Total Fat 39g
61%
Saturated Fat 9g
47%
Trans Fat
0g
Cholesterol 354mg
118%
Sodium 639mg
27%
Total Carbohydrate
2g
2%
Dietary Fiber 1g
2%
Sugars g
Protein
231g
Vitamin A 7%
•
Vitamin C 14%
Calcium 8%
•
Iron 30%
* based on a 2,000 calorie diet
How is this calculated?
