Ras El Hanout Chicken (رأس الحانوت) — Moroccan Spiced Roasted Chicken with Aromatic Blend

• 1600 gwhole chicken (patted very dry)
• 12 gkosher salt (about 2 tsp)
• 18 gras el hanout spice blend (about 2 tbsp)
• 4 gground cumin (about 2 tsp)
• 6 gsweet paprika (about 2 tsp)
• 2 gground turmeric (about 1 tsp)
• 1 gground cinnamon (about 1/2 tsp)
• 1 gblack pepper (about 1/2 tsp)
• 12 ggarlic (3 cloves, finely grated)
• 10 gfresh ginger (finely grated)
• 2 tsplemon zest (from 1 lemon)
• 30 mllemon juice (2 tbsp)
• 45 mlextra-virgin olive oil (3 tbsp)
• 120 gplain yogurt (full-fat for best browning)
• 0.15 gsaffron threads (a large pinch)
• 15 mlhot water (1 tbsp)
• 200 gyellow onion (sliced into 1 cm wedges)
• 120 gcarrot (cut into thick batons)
• 80 gcelery (cut into 2 cm pieces)
• 240 mlchicken stock (1 cup)
• 30 gpreserved lemon peel (rind only, finely chopped)
• 10 gfresh cilantro (roughly chopped)

Instructions

1. 1

   Preheat the oven to 200°C / 392°F and set a rack in the lower-middle position. Pat the chicken completely dry with paper towels, then season it evenly with the kosher salt, including a little inside the cavity.

2. 2

   Bloom the saffron by crushing the threads lightly and stirring them into 15 ml hot water; let stand for 5 minutes until deeply colored. In a bowl, mix yogurt, olive oil, lemon zest, lemon juice, garlic, ginger, ras el hanout, cumin, paprika, turmeric, cinnamon, black pepper, and the saffron water into a thick paste.

3. 3

   Loosen the chicken skin over the breast and thighs with your fingers, taking care not to tear it. Rub about half of the spice-yogurt paste under the skin, then coat the outside of the chicken with the remaining paste for even coverage.

4. 4

   Scatter onion, carrot, and celery in a roasting pan to create a bed, then pour in the chicken stock to prevent scorching and build a flavorful pan sauce. Place the chicken breast-side up on the vegetables and tuck the wing tips behind the back to avoid burning.

5. 5

   Roast for 30 minutes, then rotate the pan for even browning and continue roasting for 35–45 minutes more. The chicken is done when the thickest part of the thigh reaches 74°C / 165°F and the juices run clear; if the skin browns too fast, tent loosely with foil for the final 15 minutes.

6. 6

   Rest the chicken on a cutting board for 15 minutes so the juices redistribute and the meat stays succulent. While it rests, skim excess fat from the pan, then stir the vegetables and roasting juices together and simmer on the stovetop for 3–5 minutes to concentrate into a spoonable sauce.

7. 7

   Carve the chicken into 4 portions and spoon the pan sauce over the top for maximum flavor in every bite. Finish with chopped preserved lemon peel and cilantro, then serve immediately while the skin is still crisp.