Ras el Hanout Rubbed Roasted Chicken
2 large chicken breasts about 1 1/2 pounds each (substitute chicken leg including drum and thigh)
1 1/2 tablespoon olive oil
2 tablespoons unsalted butter
Salt to taste
Juice of 2 lemons
1 medium garlic clove, minced
1 tablespoon chopped fresh mint
1 1/2 tablespoon Ras el Hanout
1 1/2 teaspoon fresh grated lemon peel
1 teaspoon Spanish paprika
1 1/2 tablespoons olive oil
1 tablespoon thinly sliced fresh mint
1 cup of fresh mint leaves (whole)
Preheat oven to 500 degrees
Step #1 - Wash and thoroughly dry chicken. In a roasting pan add 1 cup fresh mint to coat the bottom of the pan
Step #2 - In a bowl, mix together 1 tablespoon olive oil, 2 tablespoons unsalted butter (melted), juice of 2 lemons, 1 teaspoon salt (or to taste),1 teaspoon lemon zest, thinly sliced mint, 1 teaspoon paprika, minced garlic clove and 1 1/2 tablespoons Ras el Hanout, mix together and set aside.
Step #3 - Brush the chicken with 1/2 tablespoon olive oil, liberally sprinkle with salt and place the chicken on top of the mint leaves. Roast the chicken in the preheated oven for 10 minutes.
Step #4 - Brush the spice mixture from Step #1 all over the chicken. Lower the oven temperature to 350 degrees and cook for another 45 minutes. Once chicken is done, let it rest loosely covered for 15 minutes. Be sure to spoon the juice from the pan all over the chicken WHILE COOKING. Sprinkle with lemon zest before serving. Serve over rice, couscous or a bed of lettuce with lemon wedges.
Optional Basting Sauce - Juice of 1 lemon, 1/2 tablespoon olive oil, 1/2 teaspoon of Ras el Hanout and a pinch of salt. Baste chicken at least 3 times while cooking, every 15 minutes. THIS IS A DELICIOUS STEP THAT ADDS EXCEPTIONAL FLAVOR AND KEEPS THE CHICKEN DELICIOUSLY MOIST!