Roasted Moroccan Spiced Chicken Breasts

• 2 bone-in chicken breasts, each about 1-1/2 pounds
• 1 1/2 tablespoons olive oil
• salt to taste
• 1 tablespoon lemon juice
• 1 medium clove garlic, finely chopped
• 1 tablespoon chopped fresh mint
• 1 teaspoon ras-el-hanout (a spice blend)
• 1 teaspoon grated fresh lemon peel
• 1/2 teaspoon paprika

Preheat the oven to 500 degrees. Wash and dry the chicken breasts and place them on a rack in a roasting pan. Brush with 1/2 tablespoon olive oil and sprinkle with salt to taste. Roast for 10 minutes. Combine the remaining tablespoon olive oil, the lemon juice, garlic, mint, ras-el-hanout, lemon peel and paprika in a bowl and brush the chicken with the spice mixture. Lower the oven heat to 350 degrees. Roast for another 30 minutes or until cooked through (a meat thermometer inserted into the thickest part of the breast will register 160 degrees). Let rest for 15 minutes before carving.