A flavorful Moroccan-inspired roast chicken recipe with a blend of aromatic spices and a hint of citrus.
Prepare the chicken by removing any giblets and patting it dry.
Ensure the chicken is dry to allow the marinade to adhere better.
In a mixing bowl, combine harissa, lemon juice, ground ginger, cayenne pepper, turmeric, cumin, minced garlic, and chopped mint to create the marinade.
Mix the marinade thoroughly to ensure all spices are evenly distributed.
Rub the marinade all over the chicken, including under the skin and inside the cavity.
Marinating under the skin helps infuse the flavors directly into the meat.
Place the chicken in a roasting pan, cover, and refrigerate for at least 4 hours or overnight.
Marinating overnight yields the best flavor.
Preheat the oven to 350°F (175°C). Roast the chicken in the oven for about 15 minutes per pound, or until the internal temperature reaches 165°F (74°C).
Use a meat thermometer to check the internal temperature for doneness.
Let the chicken rest for 10 minutes before carving and serving.
Resting allows the juices to redistribute, making the meat more tender.
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