Moroccan-Spiced Roast Chicken
- One whole chicken (4 to 5 pounds)
- Coarse kosher salt and freshly ground black pepper
- 2 tablespoons plus 1 1/2 teaspoons sweet paprika
- 1 1/2 teaspoons ground cumin
- 1/4 to 3/4 teaspoon red pepper flakes
- 3/4 teaspoon ground cinnamon
- 1 smallish lemon
- 5 tablespoons olive oil, plus more for the baking sheet
- 2 small orange-fleshed sweet potatoes (about 3/4 pounds total), unpeeled
- 1 pound cauliflower, cut into 1-inch florets
- 1 red onion, cut into 8 wedges
- This recipe is gluten-free
- This recipe is paleo
- Produce
- Cauliflower (1 pound)
- Cumin, ground (1 1/2 teaspoons)
- Fleshed sweet potatoes, small orange (2)
- Lemon, smallish (1)
- Red onion (1)
- Meat
- Chicken (4 to 5 pounds), whole (1)
- Cooking & Baking
- Cinnamon, ground (3/4 teaspoon)
- Kosher salt and freshly ground black pepper, Coarse (1)
- Olive oil (5 tablespoons)
- Paprika, sweet (2 1/2 tablespoons)
- Red pepper flakes (1/4 teaspoon)
Preparation
Read recipe preparation on leitesculinaria.com
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Recipe Stats
Published October 18, 2011 (1 year ago).
105 people saved this recipe.
