**Important Announcement: Regarding Glass Packaging**

Due to a temporary shortage of glass jars from our supplier, our current offerings are limited to our convenient and eco-friendly small and large pouch packaging. Spice and tea options in our signature glass jars will be restocked as soon as possible. We appreciate your patience and understanding during this time.


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May 15, 2021 1 min read


  • 3 tablespoons olive oil
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons sweet paprika
  • 1 tablespoon Inspiced Reigning Ras El Hanout
  • 1 ½ tablespoon Inspiced Everyday Gourmet
  • 1 tablespoon chopped fresh mint
  • 2 teaspoons grated lemon peel
  • 1 garlic clove, peeled
  • 1 4-5 pound whole chicken (neck and giblets removed)
  • 2 small whole lemons, pierced all over with a fork
  • 6 unpeeled garlic cloves


  1. Preheat oven to 400°F.
  2. Blend olive oil, lemon juice, paprika, Reigning Ras El Hanout, Everyday Gourmet, chopped mint, lemon peel, and peeled garlic clove in a food processor or blender to create a paste.
  3. Rinse chicken inside and out; pat dry with paper towels.
  4. Rub 1/3 of spice paste into main cavity and neck cavity, then rub remaining spice paste all over outside of the chicken. Place pierced lemons and unpeeled garlic cloves in main cavity of the chicken. Tuck or tie legs together.
Place chicken on rack in roasting pan. Roast 45 minutes; tent with foil to prevent over-browning. Continue to roast chicken until an instant-read thermometer inserted into the thickest part of the thigh registers 170°F, about 45 minutes. Transfer chicken to platter; let stand 10 minutes

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