Moroccan-Spiced Chicken

• 3 tablespoons olive oil
• 3 tablespoons fresh lemon juice
• 1 12 tablespoons sweet Hungarian paprika
• 1 12 tablespoons ras el hanout spice mix
• 1 tablespoon of fresh mint, chopped
• 1 tablespoon salt
• 2 teaspoons grated lemon peel (zest)
• 1 teaspoon ground black pepper
• 1 garlic clove, peeled
• 1 (4 3/4-5 lb) whole free-range organic chicken
• 2 small lemons, pierced all over with a fork
• 6 garlic cloves, unpeeled

1. Position rack in center of oven and preheat to 400F Blend first 9 ingredients in blender to moist paste.
2. Remove neck, giblets, and excess fat from main cavity of chicken.
3. Rinse chicken inside and out; pat dry with paper towels.
4. Rub 1/3 of spice paste into main cavity and neck cavity, then rub remaining spice paste all over outside of chicken.
5. Place lemons and garlic cloves in main cavity of chicken.
6. Tie legs together.
7. Place chicken on rack in roasting pan.
8. Roast 45 minutes; tent with foil to prevent overbrowning.
9. Continue to roast chicken until instant-read thermometer inserted into thickest part of thigh registers 170F, about 45 minutes.
10. Transfer chicken to platter; let stand 10 minutes (internal temperature will increase by 5 to 10 degrees).

olive oil, lemon juice, sweet hungarian paprika, hanout spice mix, mint, salt, lemon peel, ground black pepper, garlic, chicken, lemons, garlic

Taken from www.food.com/recipe/moroccan-spiced-chicken-450739 (may not work)