Taste the Air-Chilled Difference®

Moroccan Roasted Chicken

by , Chef, FINO Restaurant, Patio & Bar, Austin, Texas

Moroccan Roasted Chicken

Serves 4 to 6

    • Roasted Chicken
    • 1 whole Smart Chicken
    • 1 lemon, halved
    • 2 sprigs fresh thyme
    • ¼ cup olive oil
    • 2 tablespoons Harissa Spice Mix (recipe follows)

    Preheat the oven to 350°F.

    Place chicken on a roasting pan with a rack, breast-side up. Juice the lemons over the chicken, then stuff the chicken cavity with the juiced lemon halves and the thyme.

    Combine the Harissa Spice Mix with the olive oil to form a paste. Rub the chicken evenly with the harissa marinade. Roast chicken for about one hour to one hour and 15 minutes, until the thickest portion of the thigh reads 165°F degrees on a kitchen thermometer.

    Remove from the oven, tent with foil, and let rest about 15 minutes before carving.

      • Harissa Spice Mix
      • ¼ cup Spanish smoked paprika
      • ¼ cup sweet paprika
      • 2 tablespoons chile flakes
      • 3 tablespoons ground cumin
      • 3 teaspoons ground coriander
      • 1 tablespoon salt

      In a bowl, combine all spices. (This recipe will make more than enough for one chicken; store extra spice mix in an air-tight container for future use.)