Moroccan Roast Chicken
Serves 4
Ingredients:
1.8kg whole chicken 2 lemons,
halved 1-2 garlic heads
40g butter, melted 2 garlic cloves, peeled and crushed
1 tsp smoked paprika
2 tsps Ras-el-hanout spice mix
Method:
Preheat oven to 200˚C/400˚F.
Place the chicken in a foil-lined roasting tray.
Place 4 lemon halves and garlic heads around the base of the chicken.
Mix the butter, crushed garlic and dried spices in a bowl.
Stir well.
Spread the mixture over the chicken.
Roast the chicken for 1 hour 15 minutes, or until cooked through.
Serve.
Cover any leftover chicken and refrigerate for up to 3 days.
Per serving:
534 calories
69g protein
6g carbs
26g fat