Roasted Moroccan Chicken

3 tablespoons olive oil
3 tablespoons fresh lemon juice
2 tablespoons smoked paprika
1 tablespoon ras-el-hanout spices (recipe below)
1 tablespoon chopped fresh mint
2 teaspoons salt
2 teaspoons grated lemon peel
2 teaspoons tellicherry black pepper, ground
2 garlic cloves, peeled
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1 4-5-pound whole chicken
Handful or two of cornstarch
2 small whole lemons, scored
12 garlic cloves, unpeeled

ras-el-hanout spices:
allspice-1/2 tsp
caraway-1/2 tsp
chili pepper-1/2 tsp
cloves-1/2 tsp
coriander-1/2 tsp
cumin-1 tsp
curry-1/2tsp
ginger-1 tsp
salt-1 tsp
turmeric-1/2 tsp

Using a food processor, puree all the ingredients above the line.

Wash and pat chicken dry. Throw a small handful of cornstarch on and under the skin to help dry it up more.
Using the ingredients above, rub in, on top of, and under the skin, all over the chicken.
Take the two scored lemons and put them in chicken cavity along with all of the garlic.
Roast for 45 minutes in a 400 degree oven.
Check and use a piece of aluminum foil to cover the skin if need be. Roast for another 30-45 minutes until cooked through. Pull out of the oven and allow to rest for about 15 minutes before cutting into it.

Number of Servings: 4

Recipe submitted by SparkPeople user ASLREBECCA.