Harvey's Moroccan Roast Chicken Recipe

Recipesfull introduces to you: Popular Recipes. (Harvey's Moroccan Roast Chicken Recipe). 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.

Brief

Prep 20 mins

Cook: 2hrs

Additional: 10 mins

Total: 2hrs30 mins

Servings: 4

Yield: 4 servings

Harvey's Moroccan Roast Chicken Recipe

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

Meat and Poultry

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

For the spice mix: Mix together in a bowl the cloves pepper fennel sesame seeds coriander cumin allspice nutmeg ginger and cardamom. Set aside.

Step 3

For the spice paste: Place the paprika lemon juice the spice mix (from Step 2) salt chopped mint black pepper and garlic cloves in a blender. Add 2 tablespoons of the olive oil and blend to until ingredients are mixed about 6 or 8 pulses. Slowly add the additional olive oil if mixture seems too thick to spread. Blend just until mixture is a smooth paste.

Step 4

Spread potatoes and carrots in a roasting pan. Rub about 1/4 of the spice paste inside the cavity of the chicken. Rub the remainder of the paste on the outside of the chicken including the underside. Place the chicken directly on the carrots and potatoes. Pierce the 2 lemons all over with a fork and place them into the chicken cavity.

Step 5

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

Nutritional Information

Harvey's Moroccan Roast Chicken Recipe

Servings Per Recipe:4

Calories: 789

% Daily Value *

Protein: 64.9g 130%

Carbohydrates: 32.7g 11%

Dietary Fiber: 7.2g 29%

Sugars: 4.8g

Fat: 45.2g 70%

Saturated Fat: 11.1g 56%

Cholesterol: 194.1mg 65%

Vitamin A Iu: 11298.6IU 226%

Niacin Equivalents: 21.3mg 164%

Vitamin B6: 1.3mg 79%

Vitamin C: 63.2mg 105%

Folate: 59.5mcg 15%

Calcium: 119.6mg 12%

Iron: 5.6mg 31%

Magnesium: 96.3mg 34%

Potassium: 1347.5mg 38%

Sodium: 1993mg 80%

Thiamin: 0.3mg 27%

Calories From Fat: 407

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.