Roasted morroccan spiced chicken (bon app)
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 3 1/2 lb. chicken | |
| 4 | Garlic cloves, flattened | |
| 1 | Lemon, halved | |
| ½ | teaspoon | Cumin, ground |
| ½ | teaspoon | Coriander, ground |
| ½ | teaspoon | Paprika |
| ½ | teaspoon | Pepper, freshly ground |
| ½ | teaspoon | Cinnamon |
| ½ | teaspoon | Cayenne pepper |
| ½ | teaspoon | Salt |
| 3 | tablespoons | Olive oil |
Directions
TYPED BY MANNY ROTHSTEIN
Preheat oven to 400F. Pat chicken dry. Rub all over with garlic cloves place garlic in cavity. Squeeze lemon into small bowl; place both lemo halves in chicken cavity. Brush chicken with half of juice. Mix spices salt and rub over and inside chicken. Tie chicken legs together.
Heat oil in heavy large ovenproof skillet over high geat. Add chicken skillet, breast side up. Add remaining lemon juice to skillet. Baste chicken with pan juices. Transfer to oven. Bake until juices run clear chicken is pierced in thickest part of thigh, basting occasionally, ab hour. Discard string. Serve chicken hot, cold or at room temperature.
Source: "The Weekday Cook, Bon Appetit Fast & Easy Favorites". Pub 198 This book is a collection of recipes taken from "The Weekday Cook" col in "Bon Appetit". The recipes were published in the months when the featured ingredients were best. This recipe is for January.
Submitted By MANNY ROTHSTEIN On 04-05-95