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Moroccan Roast Chicken

Step away from the usual roast chicken and opt for something a bit more spiced.

Serves 4
Ready in 100 mins
Prep time 10 mins
Cooking time 90 mins
661 calories per serving


> 1 (3 lb) whole chicken
> 1/3 cup mint
> 1/3 cup cilantro
> 3 cloves garlic
> 2 tsp sambal oelek
> 4 tbsp olive oil
> 1 tsp salt
> 1/2 tsp ground cardamom
> 1/2 tsp cinnamon
> 1/2 tsp ground nutmeg
> 1 lemon


Preheat the oven to 350° F.
Remove chicken from packaging and place in a dish.
Chop the mint, cilantro and garlic. Mix the mint, half the cilantro and garlic with the sambal oelek, 1 tbsp oil and ½ tsp of the salt.
Spread the mixture underneath the skin of the chicken.
Mix the spices with the remaining salt. Sprinkle the spices over the chicken and drizzle with the remaining oil.
Roast for about 1½ hours in the oven. Baste the chicken every 20 min. with the drippings. Check regularly after 1 hour for doneness.
Remove chicken from the oven, cover with foil and let rest for 15 min. Cut the lemon into quarters.
Sprinkle the chicken with remaining cilantro and serve with lemon.

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