Harvey's Moroccan Roast Chicken

Ingredients

• 2 cups baby carrots 
• 0.4 teaspoon fennel seed 
• 3 tablespoons mint leaves fresh chopped
• 2 cloves garlic crushed peeled
• 0.1 teaspoon ground allspice 
• 0.1 teaspoon ground cardamom 
• 0.1 teaspoon ground cloves 
• 0.1 teaspoon ground coriander 
• 0.1 teaspoon ground cumin 
• 0.8 teaspoon ground ginger 
• 0.3 teaspoon ground nutmeg 
• 1 teaspoon ground pepper black
• 2 tablespoons hungarian paprika 
• 0.3 cup juice of lemon fresh
• 2 small lemons 
• 3 tablespoons olive oil 
• 1 pound potatoes red quartered
• 4 pound roasting chickens dry rinsed
• 1 tablespoon salt 
• 0.8 teaspoon sesame seed 

Equipment

• bowl
• oven
• blender
• roasting pan
• aluminum foil

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Mix together in a bowl the cloves, pepper, fennel, sesame seeds, coriander, cumin, allspice, nutmeg, ginger and cardamom. Set aside.
3. Place the paprika, lemon juice, the spice mix (from Step 2), salt, chopped mint, black pepper and garlic cloves in a blender.
4. Add 2 tablespoons of the olive oil and blend to until ingredients are mixed, about 6 or 8 pulses. Slowly add the additional olive oil if mixture seems too thick to spread. Blend just until mixture is a smooth paste.
5. Spread potatoes and carrots in a roasting pan. Rub about 1/4 of the spice paste inside the cavity of the chicken. Rub the remainder of the paste on the outside of the chicken including the underside.
6. Place the chicken directly on the carrots and potatoes. Pierce the 2 lemons all over with a fork, and place them into the chicken cavity.
7. Tent the chicken with aluminum foil. Roast approximately 2 hours until the thickest part of the thigh reaches 180 degrees F (80 degrees C) and the juices run clear.
8. Remove from the oven and let rest for about 10 minutes before serving.