1. Postition rack in center of the oven and preheat to 400 degrees F. Blend first 9 ingredients (which includes ras-el-hanout) and (olive oil through 1 clove garlic) in blender to moist paste state. 2. Remove neck, giblets, and excess skin 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 6 garlic cloves in main cavity of chicken. Tie legs together and place chicken in a roasting pan. Roast 45 minutes; tent with foil to prevent over-browning. Continue to roast chicken until instant-read thermometer inserted into thickest part of thigh registers 170 degrees F., about 45 minutes. Transfer chicken to platter; let stand 10 minutes (internal temp will increase by 5-10 degrees). 3. Remove lemons from chicken cavity. Slice chicken and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
