Moroccan Style Roasted Whole Chicken

Step 1 -

On a clean working surface place the chicken breast-side down. Using a knife or kitchen shears cut the backbone on both sides and remove. Turn the chicken over breast-side up and with your hands open up the sides and press down the chicken to flatten as much as possible.

Step 2 -

Season the chicken generously with salt all over. In a mixing bowl, combine Marrakesh Sitar and olive oil to make a wet rub and rub it all over the chicken on both sides. Cover the bowl with plastic wrap and place it inside your refrigerator for 4 hours (or just go ahead and move onto the next step).

Step 3 -

Preheat the oven at 400F.

Step 4 -

Bake uncovered for 45 minutes or until the thermometer inserted in the thickest part of the breast reads 165F.

Step 5 -

While the chicken is in the oven, put all sauce ingredients except butter in a saucepan and bring it to boil uncovered, lower the heat and let it simmer for 4 minutes until slightly thickened.

Step 6 -

Once the chicken is done cooking, pull it out of the oven and let it rest for 8 minutes, while the chicken is resting bring the sauce to boil (you can add any juice from the chicken to the sauce), remove from heat and add the butter slowly while stirring to emulsify, pour over the chicken and serve.

Step 7 -

Served with couscous, roasted potatoes or any vegetables you desire.