Roasted Moroccan Spiced Chicken
Infuse your dinner table with bold, exotic flavors with this Roasted Moroccan Spiced Chicken recipe. This succulent whole chicken is marinated in a vibrant blend of spices, including earthy cumin, fragrant coriander, smoky paprika, and a hint of cinnamon for warmth. A touch of cayenne pepper adds subtle heat, balanced by the brightness of fresh lemon juice. Roasted to golden perfection with a crispy, spiced skin and tender, juicy meat, this dish is both comforting and aromatic. Stuffed with garlic and lemon for an extra layer of flavor, and basted with pan juices for a stunningly moist texture, this chicken is the ultimate centerpiece for a flavorful feast. Perfectly paired with couscous, roasted vegetables, or warm flatbread, and finished with a sprinkle of fresh cilantro, this dish captures the essence of Moroccan cuisine in every bite.
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Recipe Information
Ingredients
- 1 Whole chicken
- 4 tablespoons Olive oil
- 1 Lemon
- 4 Garlic cloves
- 2 teaspoons Ground cumin
- 2 teaspoons Ground coriander
- 1 teaspoon Paprika
- 0.5 teaspoon Ground cinnamon
- 1 teaspoon Ground turmeric
- 0.25 teaspoon Cayenne pepper
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Fresh cilantro (optional, for garnish)
- 0.5 cup Water or chicken broth
Instructions
Preheat your oven to 400°F (200°C).
Rinse the whole chicken under cold water and pat it dry with paper towels. Place it on a large roasting pan.
Juice the lemon and set the juice aside. Cut the juiced lemon half into quarters and set them aside.
In a small bowl, combine the olive oil, ground cumin, ground coriander, paprika, cinnamon, turmeric, cayenne pepper, salt, black pepper, and lemon juice to make a spice paste.
Using your hands or a brush, rub the spice paste evenly all over the chicken, making sure to get under the skin and inside the cavity.
Stuff the cavity of the chicken with the garlic cloves (lightly smashed) and the lemon quarters.
Pour the water or chicken broth into the bottom of the roasting pan to help keep the chicken moist during cooking.
Place the chicken in the oven and roast it for 75-90 minutes, or until the internal temperature of the thickest part of the chicken (the breast or thigh) reaches 165°F (74°C). Baste the chicken with the pan juices every 20-30 minutes for extra flavor and moisture.
Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving.
Slice the chicken and serve, garnished with fresh cilantro if desired.
Nutrition Facts
Calories |
794 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.8 g | 89% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 4852 mg | 211% | |
| Total Carbohydrate | 19.8 g | 7% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 2.1 g | ||
| Protein | 30.3 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 157 mg | 12% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 736 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.
