|Mediterrean rosemary herbed lemon chicken.|
Here's what you'll need:
- 1 whole chicken cut in quarters or 8 pieces
- 5 garlic cloves sliced
- 2 tsp of kosher salt
- 1/2 tsp black pepper
- 1 tbs seven spices
- 1 tsp cinnamon
- 1 tsp of cayenne pepper
- 1/4 cup olive oil
- 3 small branches of fresh rosemary (remove leaves from branches and finely chop)
- 3 small branches of fresh oregano (remove leaves from branches and finely chop)
- 1 whole onion sliced
- 2 carrots cut in big chunks
- 3 potatoes thickly cut (quartered or halved)
- 3 lemons (juice 1 lemon) and quarter the other 2 lemons.
Preheat oven to 450 degrees. Make sure chicken is clean and patted dry with a paper towel. Make 2-3 small slits into chicken. Place chicken in a bowl. In another small bowl mix 1tsp of the kosher salt, black pepper, seven spices, cinnamon, cayenne pepper, sliced garlic, chopped rosemary and oregano. Next, sprinkle chicken with lemon juice and olive oil. Now take the bowl with prepared spices and sprinkle the chicken with the spice mix on both sides of the chicken.
Now use the best tools, our hands, and massage into chicken until evenly coated. Place chicken in baking pan and place the carrots, onions and potatoes around the chicken for roasting. Place the quarterd lemons in between the chicken pieces (lemon rind side up) Cover the chicken with aluminum foil and roast for 15 minutes at 450 degrees and then turn oven down to 400 and bake for another 40 minutes, or until chicken is no longer pink and vegetables are tender. Remove foil, and broil on each side until golden. Let chicken rest for 10 minutes before serving so that the juices do not run out of the chicken. Serve in same baking dish or on a serving platter with roasted vegetables spooned around the chicken garnish with fresh parsley, and lemon wedges if desired.