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Add a photoroast chicken with a Moroccan twist
Ingredients
- 1 large free range chicken
- 4 free range chicken wings
- olive oil for rubbing
- salt and freshly ground black pepper
- ras el hanout spice
- preserved lemons
- honey
- butter
- carrots
- tomotoes
Directions
- preheat the oven to 180 deg C
- rinse the chicken with cold water and pat dry
- season the cavity with salt and black pepper
- rub some olive oil into the skin and season with salt, pepper and ras el hanout
- remove the flesh from a preserved lemon and rinse under cold water and place into the cavity
- drizzle some honey over the skin of the chicken
- dot the skin with knobs of butter
- place the chicken wings into a roasting pan and season with salt and black pepper
- place the chicken breast side down on top of the wings
- put some baby carrots into the roasting pan and drizzle with honey
- roast the chicken for one hour
- remove and turn over and add in small tomatoes
- put back into the oven for 30 minutes
- remove and allow to rest while you make a jus from the juices
- carve, serve and enjoy
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 56g | |
| Recipe makes 4 servings | |
| Calories 232 | |
| Calories from Fat 202 | 87% |
| Total Fat 22.97g | 29% |
| Saturated Fat 14.52g | 58% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 173mg | 7% |
| Potassium 64mg | 2% |
| Total Carbs 7.8g | 2% |
| Dietary Fiber 0.6g | 2% |
| Sugars 6.6g | 4% |
| Protein 0.47g | 1% |
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