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.

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Rinse the whole chicken under cold water and pat it dry with paper towels. Place it on a large roasting pan.

Step 3

Juice the lemon and set the juice aside. Cut the juiced lemon half into quarters and set them aside.

Step 4

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.

Step 5

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.

Step 6

Stuff the cavity of the chicken with the garlic cloves (lightly smashed) and the lemon quarters.

Step 7

Pour the water or chicken broth into the bottom of the roasting pan to help keep the chicken moist during cooking.

Step 8

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.

Step 9

Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving.

Step 10

Slice the chicken and serve, garnished with fresh cilantro if desired.

Nutrition Facts

Serving size	1677 grams (1677.0g)

Amount per serving	% Daily Value*
Calories	795

Total Fat 69.80g	89%
Saturated Fat 12.20g	61%
Polyunsaturated Fat 5.40g
Cholesterol 105mg	35%
Sodium 4852mg	211%
Total Carbohydrate 19.80g	7%
Dietary Fiber 7.10g	25%
Total Sugars 2.10g
Protein 30.30g	61%

Vitamin D 0IU	0%
Calcium 157mg	12%
Iron 9mg	51%
Potassium 736mg	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.

Source of Calories

Fat: 75.8%

Protein: 14.6%

Carbs: 9.6%