A flavorful and aromatic roast chicken inspired by Moroccan spices, perfect for a hearty dinner.
Preheat your oven to 400°F (200°C).
Preheating ensures even cooking and a crispy skin.
Pat the chicken dry with paper towels and place it on a clean surface.
Drying the chicken helps the skin crisp up during roasting.
Peel the garlic cloves and slightly crush them. Place them inside the chicken cavity.
Crushing the garlic releases its flavor more effectively.
Cut the lemon in half. Squeeze the juice into a small bowl and place the lemon halves inside the chicken cavity.
The lemon adds moisture and a subtle citrus flavor to the chicken.
Mix the cinnamon, cumin, paprika, cayenne pepper, and salt in a small bowl.
Mixing the spices beforehand ensures an even distribution of flavors.
Rub the spice mixture all over the chicken, including under the skin if possible.
Rubbing spices under the skin enhances the flavor of the meat.
Tie the chicken legs together with kitchen twine to ensure even cooking.
Trussing helps the chicken cook evenly and retain its shape.
Heat the olive oil in an ovenproof skillet over medium heat. Place the chicken breast-side up in the skillet.
Searing the chicken locks in juices and adds a golden color.
Pour the reserved lemon juice over the chicken and transfer the skillet to the preheated oven.
Basting occasionally with pan juices keeps the chicken moist.
Roast the chicken for about 1 hour, basting occasionally, until the juices run clear when pierced.
Using a meat thermometer ensures the chicken is cooked to a safe temperature.
Let the chicken rest for 10 minutes before carving and serving.
Resting allows the juices to redistribute, making the chicken more tender.