1.  Wash chicken, removing the neck and giblets inside the cavity.

2.  Pat thoroughly dry with paper towels.

3.  Combine the olive oil, Dulcet Moroccan Spice and fresh lemon zest to form a paste.

4.  Carefully pull back the skin and rub about a 1/3rd of the spice mixture directly onto the 

     chicken meat under the skin, and the remaining 2/3rds on the outside of the bird.

5.  Sprinkle the sea salt into the cavity of the bird and all over the outside the chicken.

6.  Place the chicken uncovered in the refrigerator for at least two hours or overnight.

7.  Remove the chicken from the fridge about 20-30 minutes before roasting. Fill the cavity with

     the lemon slices.

8.  Place the chicken, breast side down, on a V-rack or similar set in a metal roasting pan..

9.  Roast in 450 degree oven for 30 minutes.

10. Remove from oven and carefully turn chicken over so that the breast side is up.

11. Place back in oven and roast for an additional 30 minutes or until thermometer placed in  

      thigh registers 175 degrees.

Serves 2-4

To contact us, please email GreatFood@DulcetCuisine.com