1 4-5 pound whole chicken (neck and giblets removed)
2 small whole lemons, pierced all over with a fork
6 unpeeled garlic cloves
Preheat oven to 400°F.
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.
Rinse chicken inside and out; pat dry with paper towels.
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