Moroccan Lemon Chicken With Oven-Fried..

Provided by Woman's Day

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Prep: 25 mins
Cook:
Ready in: 1 hr., 35 mins

Serves:

Ingredients

Spice Blend
1 Tbsp salt
2 tsp ground cumin
2 tsp turmeric
1 tsp ground ginger
1 tsp red pepper (cayenne)
1 tsp paprika
31/2 - to 4-lb whole chicken
1 lemon, thinly sliced
small poultry skewers or wooden toothpicks
Nonstick spray
21/2 lbs sweet potatoes, scrubbed
1 cup plain lowfat yogurt mixed with 1/2 tsp each salt and minced garlic

Cooking Instructions

Place 1 oven rack on lowest rungs. Position second rack on rungs just above it. Heat oven to 375°F. Have ready a roasting pan with a rack, and lightly coat 2 rimmed baking sheets with nonstick spray.

Mix Spice Blend ingredients in a large bowl.

Loosen chicken skin from meat on thighs and breast. Rub 1⁄4 the spice blend under the skin, then slip in 6 lemon slices to cover spices. Put rest of lemon in body cavity. Skewer skin closed. Sprinkle another 1⁄4 of the spice blend all over the chicken. Place on pan rack; coat chicken with nonstick spray.

Roast 1 hour on the higher oven rack.

Meanwhile cut each potato lengthwise in 8 wedges. Add to bowl with spices; toss to coat. Spread on baking sheets; coat with nonstick spray.

After chicken roasts 50 minutes, place baking sheets side by side on lower rack. Bake 10 minutes or until an instant-read thermometer inserted in thickest part of thigh, not touching bone, registers at least 170°F. Turn potatoes over. Remove chicken from oven; cover loosely with foil. Place potatoes on higher rack. While chicken stands, bake potatoes about 10 minutes more until tender and browned.

Carve chicken; serve potatoes with Sauce.