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Moroccan Lemon Chicken With Oven-Fried Sweet Potatoes

Spice Blend
   1 Tbls. salt
   2 tsp. each ground cumin and tumeric
   1 tsp. each gound ginger,cayenne pepper,
      and paprika

3 1/2-4 lb. whole chicken
1 lemon thinly sliced
Small poultry skewers or wooden toothpicks
Nonstick spray
2 1/2 lb. sweet potatoes, scrubbed

Yogurt Dipping Sauce:
   1 c. plain lowfat yogurt mixed  
         with 1/2 tsp each salt and minced garlic.

Place 1 oven rack on lowest rungs. Position second rack just above it. Heat oven to 375 F. Have ready a roasting pan with a rack, and lightly coat 2 rimmed baking sheets with nonstick spray.

Mix spice blend ingredients in a large bowl.

Loosen chicken skin from meat on thighs and breast. Rub 1/4 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 chicken. Place on pan rack; roast 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 sheet; 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 the bone, registers at least 170F.  Turn potatoes over. Remove chicken from oven; cover loosleywith 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.

This is very good. Try it you'll like it.

Sounds great....but I don't know if I would fix it for one-two people.

Great recipe for a pot luck at church!

This sounds so good - but too spicy for us - alas!

When we were in Morocco we went through the souks and saw these spices - not in little bins or bags - but in burlap sacks with the tops open to  display the spices  in all their brilliant colours.  Also very inexpensive.