Servings: Serves 4
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.
From the September 2006 issue of O, The Oprah Magazine
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