Whole Roasted Chicken North African Style

Ingredients

• 1 (3 lb)  roasting chickens
• salt, for seasoning chicken
• pepper, for seasoning chicken
• 1 tablespoon parsley, finely chopped
• 1 tablespoon fresh chervil, finely chopped
• 1/2 medium onion, finely chopped
• 6 tablespoons butter
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon salt
• flour, for dusting

Directions

1. 1

   Heat oven to 425 degrees F.

2. 2

   After washing chicken, wipe with paper towels and season the chicken and cavity with salt and pepper.

3. 3

   Using a mortar and pestle, pound the parsley, chervil, chopped onion, butter, cumin, cayenne pepper, and 1/2 tsp salt to a paste.

4. 4

   Spread the paste carefully over the whole chicken with a spatula.

5. 5

   Place a skewer through the wings of the chicken to secure them closely to the sides of the bird during cooking.

6. 6

   Lay the chicken, breast side down, in a roasting pan and roast for 20 minutes until lightly browned.

7. 7

   Turn the bird over so that the breast is up and roast for another 15-20 minutes.

8. 8

   Remove chicken from oven and turn down the heat to 350 degrees F.

9. 9

   Meanwhile, lightly dust the chicken breast with flour.

10. 10

    Place chicken back in oven.

11. 11

    Baste with pan juices and continue to roast for about 1 hour or until the chicken is done, and continue basting frequently during cooking time.

12. 12

    When done, the juices will run clear when you push a skewer through the thickest part of the leg.

13. 13

    Remove chicken to a cutting board and carve.

14. 14

    Serve immediately.