Moroccan-Spiced Roasted Chicken & Carrots

If you're looking for an impressive weeknight dinner that will wow your family but is a breeze to prepare, this recipe is for you! I love the simplicity and ease of roasting a whole chicken. Not only will your house smell amazing while this baby slowly cooks, but you'll have plenty of time to unwind from your day with a glass of wine while this one-pot meal does all the work. With warming spices, tangy lemon, lots of garlic, and sweet carrots, this meal has it all. I hope you all enjoy this delicious chicken as much as we do. It's going into the rotation here at the farm for the remainder of the winter. Those Moroccan spices will warm your bones, and the tender and juicy chicken will knock your socks off!

Ingredients

• 3 tablespoons olive oil + additional to drizzle the carrots with
• 3 tablespoons fresh lemon juice
• 2 tablespoons Hungarian sweet paprika
• 1 tablespoon ras-el-hanout (see note)
• 1 teaspoon dried mint
• 2 teaspoons kosher salt
• 2 teaspoons grated lemon peel
• 1 teaspoon ground black pepper
• 1 garlic clove, peeled
• 1 whole free-range chicken, about 4 1/2–5 pounds
• 2 small whole lemons, pierced all over with a fork
• 6 cloves of garlic (unpeeled)
• 1 small bunch of carrots, about 5 carrots, cut into 2-inch pieces

Directions

1. Preheat the Oven
   Preheat your oven to 400°F (200°C). This ensures the oven is hot enough to create crisp skin on the chicken while keeping the meat juicy.
2. Prepare the Spice Paste
   Combine Ingredients: Using a small food processor or blender, combine three tablespoons olive oil, fresh lemon juice, Hungarian sweet paprika, ras-el-hanout, dried mint, kosher salt, grated lemon peel, ground black pepper, and one peeled garlic clove. Blend until a smooth paste forms.
3. Prepare the Chicken
   Clean the Chicken: Remove the neck, giblets, and excess fat from the cavity of the chicken. Rinse the chicken inside and out under cold water and pat dry with paper towels.
   Season the Chicken: Rub about 1/3 of the spice paste into the chicken's central cavity and neck cavity using your hands. Then rub the remaining spice paste all over the chicken, including underneath the skin. Be gentle to avoid tearing the skin.
   Stuff the Chicken: Stuff the central cavity with the pierced lemons and unpeeled garlic cloves. This will infuse the chicken with additional flavor as it roasts.
4. Prepare the Carrots
   Toss with Olive Oil: In a large bowl, toss the chopped carrots with about one tablespoon of olive oil. This helps them roast evenly and develop a caramelized flavor.
   Arrange in Pan: Scatter the carrots around the chicken in a deep roasting pan or cast iron skillet. The carrots will absorb the delicious juices from the chicken as they cook.
5. Roast the Chicken
   Initial Roasting: Place the roasting pan in the oven and roast for 45 minutes. This initial high heat helps to crisp the skin.
   Tent with Foil: Remove the pan from the oven and tent it with aluminum foil to prevent over-browning. Return the pan to the oven and continue roasting until an instant-read thermometer inserted into the thickest part of a thigh reads 170°F (77°C). This will take about 45-50 minutes longer.
6. Rest the Chicken
   Rest Before Carving: Let the chicken rest for 10 minutes before carving. This allows the juices to redistribute throughout the meat, ensuring each bite is moist and flavorful.
7. Serve
   Carve and Serve: Carve the chicken and serve it with the roasted carrots. The tender, juicy chicken and sweet, caramelized carrots are sure to be a hit.

Additional Tips

• Ras-el-Hanout: Ras-el-Hanout is a Moroccan spice blend that typically includes cinnamon, cumin, coriander, ginger, and turmeric. You can find it in specialty stores or online, or you can make your own blend at home.
• Vegetable Variations: For added variety, feel free to add other root vegetables such as parsnips or potatoes to the roasting pan.
• Storage: Any leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven before serving.
• Leftover Ideas: Use leftover chicken in sandwiches, salads, or soups for easy weekly meals.

Enjoy this Moroccan-Spiced Roasted Chicken & Carrots, a perfect meal to warm you up on chilly nights and impress your family with its rich flavors!