Roasted Organic Chicken with Moroccan Spices

Name: Roasted Organic Chicken with Moroccan Spices
Prep time: 15 min
Cook time: 1 h 40 min
Total time: 1 h 55 min
Yield: 6 servings
Cuisine: Moroccan
Ingredients: 3 tablespoons olive oil; 3 tablespoons fresh lemon juice; 2 tablespoons Hungarian sweet paprika; 1 tablespoon ras-el-hanout*; 1 tablespoon chopped fresh mint; 1 tablespoon salt; 2 teaspoons grated lemon peel; 1 teaspoon ground black pepper; 1 clove garlic clove; 1 whole free-range organic chicken; 2 whole small lemons; 6 cloves garlic

A fragrant whole organic chicken roasted with a Moroccan-inspired spice blend featuring ras-el-hanout, paprika, and fresh mint. The bird is stuffed with lemons and garlic for extra flavor and moisture.

6 servings

1 hr 50 min

Published October 4, 2025

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Ingredients

•3 tablespoons olive oil
•3 tablespoons fresh lemon juice
•2 tablespoons Hungarian sweet paprika
•1 tablespoon ras-el-hanout*
•1 tablespoon chopped fresh mint
•1 tablespoon salt
•2 teaspoons grated lemon peel
•1 teaspoon ground black pepper
•1 clove garlic clove
•1 whole free-range organic chicken
•2 whole small lemons
•6 cloves garlic

Cooking Instructions

1.
Position rack in center of oven and preheat to 400°F. Blend first 9 ingredients in blender to moist paste.
10 min
2.
Remove neck, giblets, and excess fat from main cavity of chicken. Rinse chicken inside and out; pat dry with paper towels. Rub 1/3 of spice paste into main cavity and neck cavity, then rub remaining spice paste all over outside of chicken. Place lemons and garlic cloves in main cavity of chicken. Tie legs together. Place chicken on rack in roasting pan. Roast 45 minutes; tent with foil to prevent overbrowning. Continue to roast chicken until instant-read thermometer inserted into thickest part of thigh registers 170°F, about 45 minutes. Transfer chicken to platter; let stand 10 minutes (internal temperature will increase by 5 to 10 degrees).
100 min
3.
*A Moroccan spice blend available at some specialty foods stores, Middle Eastern markets, and by mail from The Spice House (312-274-0378; thespicehouse.com).

Ingredients

•3 tablespoons olive oil

•3 tablespoons fresh lemon juice

•2 tablespoons Hungarian sweet paprika

•1 tablespoon ras-el-hanout*

•1 tablespoon chopped fresh mint

•1 tablespoon salt

•2 teaspoons grated lemon peel

•1 teaspoon ground black pepper

•1 clove garlic clove

•1 whole free-range organic chicken

•2 whole small lemons

•6 cloves garlic

Cooking Instructions

Position rack in center of oven and preheat to 400°F. Blend first 9 ingredients in blender to moist paste.

10 min

Remove neck, giblets, and excess fat from main cavity of chicken. Rinse chicken inside and out; pat dry with paper towels. Rub 1/3 of spice paste into main cavity and neck cavity, then rub remaining spice paste all over outside of chicken. Place lemons and garlic cloves in main cavity of chicken. Tie legs together. Place chicken on rack in roasting pan. Roast 45 minutes; tent with foil to prevent overbrowning. Continue to roast chicken until instant-read thermometer inserted into thickest part of thigh registers 170°F, about 45 minutes. Transfer chicken to platter; let stand 10 minutes (internal temperature will increase by 5 to 10 degrees).

100 min

*A Moroccan spice blend available at some specialty foods stores, Middle Eastern markets, and by mail from The Spice House (312-274-0378; thespicehouse.com).