Moroccan Roasted Chicken
Infuse your dinner table with the rich, exotic flavors of North Africa by preparing this Moroccan Roasted Chicken. Coated in a fragrant blend of warm spices including cumin, paprika, cinnamon, and turmeric, this juicy roast chicken is elevated with a hint of sweetness from honey and a zesty kick of fresh lemon. Moist and flavorful thanks to a basting of aromatic pan juices, the recipe ensures perfectly tender meat every time. Ideal for gatherings or a special family dinner, this dish pairs beautifully with couscous, roasted vegetables, or a crisp green salad. Garnished with fresh cilantro, it’s a visually stunning centerpiece that tastes as incredible as it looks. Simple to prepare yet impressive to serve, this Moroccan-inspired recipe brings bold, authentic flavors to your kitchen.
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Recipe Information
Ingredients
- 1 piece whole chicken
- 3 tablespoons olive oil
- 1 piece lemon
- 4 pieces garlic cloves
- 2 teaspoons ground cumin
- 2 teaspoons ground paprika
- 1 teaspoon ground coriander
- 0.5 teaspoons ground cinnamon
- 1 teaspoon ground turmeric
- 0.5 teaspoons ground ginger
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 1 tablespoon honey
- 2 tablespoons fresh cilantro (optional, for garnish)
- 1 cup water or chicken stock
Instructions
Preheat your oven to 400°F (200°C).
Rinse the whole chicken inside and out, then pat it dry with paper towels. Place it on a roasting pan.
In a small bowl, prepare the spice rub by mixing olive oil, juice of half a lemon, minced garlic, ground cumin, paprika, coriander, cinnamon, turmeric, ginger, salt, and black pepper.
Rub the spice mixture all over the chicken, making sure to coat it evenly. For extra flavor, rub some under the skin and inside the cavity.
Cut the remaining half of the lemon into wedges and place them inside the cavity of the chicken.
Drizzle the honey over the top of the chicken for a touch of sweetness.
Pour 1 cup of water or chicken stock into the roasting pan to keep the chicken moist during cooking.
Place the roasting pan in the preheated oven and roast for 80-90 minutes, or until the internal temperature in the thickest part of the thigh reads 165°F (74°C). Baste the chicken with the pan juices every 20-30 minutes.
Once cooked, remove the chicken from the oven and let it rest for 10 minutes before carving.
Garnish with freshly chopped cilantro if desired, and serve warm with your favorite sides such as couscous, roasted vegetables, or a green salad.
Nutrition Facts
Calories |
734 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.7 g | 71% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 3674 mg | 160% | |
| Total Carbohydrate | 37.5 g | 14% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 19.4 g | ||
| Protein | 30.5 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 149 mg | 11% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 767 mg | 16% | |
*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.
