Roasted Organic Chicken With Moroccan Spices

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

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.
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 6 garlic cloves in main cavity of chicken.
6. Tie legs together and place chicken in a roasting pan.
7. Roast 45 minutes; tent with foil to prevent over-browning.
8. Continue to roast chicken until instant-read thermometer inserted into thickest part of thigh registers 170 degrees F., about 45 minutes.
9. Transfer chicken to platter; let stand 10 minutes (internal temp will increase by 5-10 degrees).
10. Remove lemons from chicken cavity.
11. Slice chicken and serve.

olive oil, lemon juice, sweet hungarian paprika, hanout spice mix, mint, kosher salt, lemon zest, ground black pepper, garlic, chickens, lemons, garlic

Taken from www.food.com/recipe/roasted-organic-chicken-with-moroccan-spices-476606 (may not work)