Roast Moroccan Chicken Recipe

Recipe: Moroccan Chicken

attosa
Diamond Post Medal for All Time! 1,246 Posts

April 21, 2017

Moroccan Chickenon plate with lemon wedges This is a super easy way to make an incredibly complex-tasting dish. If you choose to add the lemon slices, you will have an amazing caramelized lemon that really makes the meal POP! You will wow your friends and family. Trust me on this. My mother made this for me when I was in grade school. I fell in love with it way back then, so this can work for picky eaters, too. :)

Prep Time: 10 minutes

Cook Time: 60 minutes

Total Time: 70 minutes

Ingredients:

1 whole raw chicken
1/4 cup extra virgin olive oil
1.5 tsp salt
1.5 tsp sugar
4 garlic cloves, minced
2 tsp paprika
2 tsp cumin
1 tsp coriander
1/2 tsp ginger
1/2 tsp turmeric
1/2 tsp cinnamon
1/4 tsp cayenne pepper
2 whole lemons, sliced (optional but highly recommended)

Steps:

Preheat oven to 400 F. Mix all ingredients except chicken and lemon slices together in a bowl.
Lay down the lemon slices in one layer on a baking dish.

Lay the chicken over the lemon slices and rub with the marinade. Get it everywhere, especially under the skin.

Bake for 45 to an hour, depending on how big the chicken is. A meat thermometer inserted into the thigh should register at 180 degrees. Let rest for 10 minutes. Serve with the caramelized lemons. And yes, you eat them with the skin. Delicious!