Moroccan Roast Chicken
Moroccan Roast Chicken is infused with the bold essence of ras el hanout, garlic, paprika, and citrus zest, then oven-roasted until tender and caramelised. Enhanced by olive oil and honey for subtle depth, the chicken emerges golden and aromatic, with crispy skin and juicy meat. Serve alongside couscous, roasted veg, or preserved lemon relish for a full-flavour feast that’s rich in protein, culture, and culinary warmth. Ideal for gatherings or elevated midweek meals.
Ingredients
- 1.8 kg whole chicken
- 2 lemons halved
- 1–2 garlic heads
- 40 g butter melted
- 2 garlic cloves peeled and crushed
- 1 tsp smoked paprika
- 2 tsps Ras-el-hanout spice mix
Instructions
- Preheat oven to 200°C/400°F. Place chicken in a foil-lined roasting tray.
- Arrange lemon halves and garlic heads around the base of the chicken.
- Mix melted butter, crushed garlic and spices in a bowl. Stir well.
- Spread the spiced butter over the chicken, coating evenly.
- Roast for 1 hour 15 minutes, or until chicken is cooked through and golden.
- Rest for 10 minutes before carving. Serve with roasted garlic and lemon.
Nutrition
Calories: 559kcalCarbohydrates: 7gProtein: 41gFat: 41gSaturated Fat: 14gPolyunsaturated Fat: 7gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 184mgSodium: 218mgPotassium: 518mgFiber: 2gSugar: 1gVitamin A: 828IUVitamin C: 33mgCalcium: 61mgIron: 3mg
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