Moroccan Roasted Chicken

I really enjoy moroccan flavors and this chicken is pretty easy to make…  

Preheat Oven to 400 º F.

Make Spice Blend: Ras el Hanout:

• 1 Tablespoon ground cumin
• 1 Tablespoon ground coriander
• 1 Tablespoon Tumeric
• 1 Tablespoon Paprika
• 1 1/2 teaspoons freshly grated nutmeg
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cardamom
• 1 teaspoon ground allspice
• 1 teaspoon cayenne pepper
• 1/2 teaspoon ground cloves

Ingredients for roasted chicken

• 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 garlic clove, peeled
• 1 4 3/4- to 5-pound whole free-range organic chicken (see Grow and Behold)
• 2 small whole lemons, pierced all over with fork
• 6 garlic cloves, unpeeled

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

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).