Moroccan Roast Chicken with Saffron Hazelnuts and Honey
Embark on a flavor journey with this Moroccan Roast Chicken with Saffron, Hazelnuts, and Honey—a stunning centerpiece for any meal. This recipe features a whole chicken marinated in a rich blend of earthy spices like cumin, cinnamon, and paprika, enhanced with the luxurious aroma of saffron and the bright citrus zing of lemon. Tender and juicy from basting with its own pan drippings, the chicken is finished with a drizzle of golden honey for a delicate caramelized glaze. Toasted hazelnuts add a satisfying crunch, while a sprinkle of fresh cilantro brings a burst of herbal freshness to every bite. Perfectly balanced between sweet and savory, this dish pairs beautifully with fluffy couscous, roasted vegetables, or a crisp green salad. With just 20 minutes of prep time and bold, Moroccan-inspired flavors, this recipe is sure to transform your next dinner into an unforgettable feast.
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Recipe Information
Ingredients
- 1 unit (approximately 4 lbs) whole chicken
- 3 tablespoons olive oil
- 1 teaspoon (loosely packed) saffron threads
- 2 tablespoons warm water
- 0.5 teaspoons ground cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon ground ginger
- 3 units garlic cloves, minced
- 1 unit (zested and juiced) lemon
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 1 unit red onion, quartered
- 0.5 cup (toasted and roughly chopped) hazelnuts
- 2 tablespoons honey
- 2 tablespoons (for garnish) fresh cilantro, chopped
Instructions
Preheat your oven to 375°F (190°C).
In a small bowl, soak the saffron threads in the warm water for about 5 minutes to release their flavor.
In a separate mixing bowl, combine the olive oil, soaked saffron (including the liquid), ground cinnamon, cumin, paprika, ground ginger, minced garlic, lemon zest, lemon juice, salt, and black pepper to form a marinade.
Pat the chicken dry with paper towels and lightly score the skin in a few places to allow the marinade to penetrate.
Rub the marinade generously all over the chicken, including under the skin and in the cavity.
Stuff the cavity of the chicken with the quartered red onion pieces.
Place the chicken on a roasting rack set in a baking dish or roasting pan, breast-side up.
Roast the chicken in the preheated oven for approximately 1 hour and 15 minutes (or until the internal temperature reads 165°F/74°C in the thickest part of the thigh). Baste the chicken with the pan juices every 20 minutes for added moisture.
While the chicken is roasting, toast the hazelnuts in a dry skillet over medium heat for 3-4 minutes until fragrant, then roughly chop them and set aside.
In the last 10 minutes of roasting, drizzle the honey over the chicken and return to the oven to allow it to caramelize slightly.
Once cooked, remove the chicken from the oven and let it rest for 10 minutes before carving.
Sprinkle the toasted hazelnuts over the chicken and garnish with fresh cilantro before serving.
Serve warm with sides like couscous, roasted vegetables, or a fresh salad.
Nutrition Facts
Calories |
1356 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.5 g | 128% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 3714 mg | 161% | |
| Total Carbohydrate | 83.1 g | 30% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 49.3 g | ||
| Protein | 49.2 g | 98% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 244 mg | 19% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 1121 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
