• 1 (4- to 5-pound) chicken
• 1 teaspoon salt
• 10 green olives
• 5 black olives
• 4 cloves garlic , smashed
• 1 tablespoon grated lemon zest
• 2 shallots , roughly chopped
• 1 (3-inch) piece ginger , peeled
• 2 tablespoons olive oil
• Juice of 2 lemons (about 1/4 cup)
• 1 tablespoon ras el hanout
• Vegetable tagine

Preheat oven to 400°. Rub body and neck cavities of chicken with salt; sprinkle skin with salt. Stuff cavities with olives, garlic, lemon zest, shallots and ginger. In a small bowl, combine olive oil, lemon juice and ras el hanout; rub all over chicken breast and legs.

Truss chicken. Place on a rack in a roasting pan; roast until an instant-read thermometer inserted in thickest part of thigh registers 160°, 60 to 70 minutes.

Transfer to a platter. Let rest 10 to 15 minutes before carving. Serve with vegetable tagine.