Moroccan Lemon Chicken With Oven-Fried Sweet Potatoes
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.
|Per Single Serving / Serves 6 Total|
|Calories||538||Calories from fat||171|
|Total Fat||19gm||29%||Saturated Fat||5gm||25%|
Nutrition Facts provided by: Woman's Day
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available.
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