Moroccan Style Roast Chicken
Infuse your dinner table with rich, exotic flavors by trying this Moroccan Style Roast Chicken—a show-stopping main dish perfect for family gatherings or special occasions. This recipe features a succulent whole chicken marinated in a vibrant blend of spices, including cumin, cinnamon, turmeric, and paprika, paired with zesty preserved lemon and fresh herbs like cilantro and parsley. Roasted alongside a medley of tender carrots, potatoes, and green olives, this dish delivers a feast of earthy, citrusy, and savory flavors in every bite. With a cooking process that enhances both flavor and aroma, this recipe creates a stunning centerpiece that's as beautiful as it is delicious. Perfectly roasted to golden perfection, this dish pairs beautifully with fluffy couscous or warm flatbread for a complete Moroccan-inspired experience. Ready in under two hours, it’s an irresistible fusion of bold spices and comforting textures you’ll want to make again and again!
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Recipe Information
Ingredients
- 4 lb Whole chicken
- 3 tbsp Olive oil
- 4 Garlic cloves, minced
- 2 tsp Ground cumin
- 1 tsp Ground cinnamon
- 1 tsp Ground paprika
- 1 tsp Ground turmeric
- 1 tsp Ground coriander
- 2 tsp Salt
- 1 tsp Black pepper
- 3 tbsp Fresh lemon juice
- 1 Preserved lemon, finely chopped
- 2 tbsp Fresh cilantro, chopped
- 2 tbsp Fresh parsley, chopped
- 1 cup Green olives, pitted and halved
- 1 Onion, sliced
- 3 Carrots, cut into large chunks
- 2 Potatoes, cut into large chunks
Instructions
Preheat your oven to 400°F (200°C).
Rinse the chicken and pat it dry with paper towels. Place it in a large roasting dish.
In a small bowl, mix together the olive oil, minced garlic, ground cumin, ground cinnamon, ground paprika, ground turmeric, ground coriander, salt, black pepper, and fresh lemon juice to create a marinade.
Rub the marinade all over the chicken, ensuring to coat both the outside and inside cavity of the bird.
Stuff the cavity of the chicken with the preserved lemon, half of the chopped cilantro, and half of the chopped parsley.
Arrange the sliced onion, carrot chunks, and potato chunks around the chicken in the roasting dish. Scatter the green olives on top.
Drizzle a little extra olive oil over the vegetables and sprinkle them with a pinch of salt and pepper.
Roast the chicken in the preheated oven for 1 hour and 30 minutes, or until the internal temperature reaches 165°F (74°C) when checked at the thickest part of the thigh.
Baste the chicken with its juices every 20-30 minutes to keep it moist and enhance the flavor.
Once cooked, remove the chicken from the oven and let it rest for 10 minutes before carving.
Garnish the chicken and roasted vegetables with the remaining chopped cilantro and parsley before serving.
Serve warm and enjoy this aromatic and delicious Moroccan-inspired dish!
Nutrition Facts
Calories |
1416 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.1 g | 117% | |
| Saturated Fat | 15.8 g | 79% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 9284 mg | 404% | |
| Total Carbohydrate | 123.2 g | 45% | |
| Dietary Fiber | 27.9 g | 100% | |
| Total Sugars | 22.0 g | ||
| Protein | 50.4 g | 101% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 467 mg | 36% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 3164 mg | 67% | |
*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.
