Roasted Chicken with Ras El Hanout

January 28, 2021 0 Comments

This is a recipe we tell people about when we’re out at farmers markets. Because it’s so simple, we can explain how to do it in less time than it takes to ring up a sale.

Eric (Masa) likes to cut up potatoes and carrots and add them to the skillet—you could also add other root veggies or hard squashes (peeled and cut into chunks)—but this is entirely up to you. Also optional is the butter and lemon in the cavity, but it really does plus the flavor, so we don’t suggest skipping it!

A word on kitchen tools:

• You don’t need a cast-iron skillet to make a great roast chicken. A baking pan or other oven-safe skillet will work just fine — just make sure there’s enough room around the chicken so it’s exposed on all sides.
• You will want some kitchen twine on hand to tie up legs if you are stuffing the chicken with butter and lemon.
• We could not live without our instant-read thermometer. It was a little pricey, but they often offer sales. It’s hard to get the perfect roast chicken without one.

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