Skip to Content

Moroccan-Inspired Roasted Chicken

Make our roasted chicken recipe flavored with butter, cumin seed, paprika, ginger, cinnamon, and brown sugar in less than an hour. While many traditional Moroccan recipes call for the chicken to be slow cooked over an open flame, ours roasts in the oven at high temperature to produce a crisp, golden brown skin. 

WHAT YOU NEED TO MAKE THIS RECIPE

  • Butter: Add flavor and moisture to the chicken using butter.
  • Garlic: I suggest using four cloves, but don’t let my recipe tell you how much garlic to use- go for it.
  • Spices: I used a Moroccan-inspired medley of spices to season the chicken: cumin seed, smoked paprika, ground ginger, salt, pepper, and brown sugar.
  • Herbs: Parsley and cilantro cook into the butter mixture to create a beautiful herbaceous coating on the chicken.
  • Lemon Juice: Lemon acts as a tenderizer while providing a nice pop of citrus to compliment the warm spices; this is common in Moroccan cuisine.

HOW TO MAKE ROASTED CHICKEN 

PREPARE – Preheat the oven to 450°F | 232 ° C, then line a rimmed baking sheet with a wire rack.

WARM – Warm butter in a saucepan over medium heat. Add the garlic and cumin seed, and cook until the ingredients begin sputtering.

STIR– Stir in paprika, ginger, cinnamon, salt, and pepper. Cook until they become aromatic.

COMBINE – Off heat, stir in the brown sugar, parsley, cilantro, and lemon juice. Set it aside.

PREPARE THE CHICKEN – Pat-dry the chicken, then make 1-3 slits in the chicken pieces. Brush them with the spiced-butter mixture using a pastry brush.

BAKE – Line the chicken onto the baking sheet, skin side up; bake for 10 minutes.

BRUSH – Brush the chicken with the remaining butter mixture and bake for another 15 minutes. If you prefer a bit of char, as I do, allow the chicken to broil on high for the last 5 minutes. 

SERVE – Let the chicken rest for about 5 minutes before serving. Garnish the chicken with fresh parsley and cilantro and serve with couscous.

COOKING TIPS

  1. Pat-dry the chicken to ensure a nice, crisp skin.
  2. Create slits in the chicken allowing the butter and warm spices to penetrate with more flavor. 

SEARCHING FOR MORE LIKE THIS? 

If you love this recipe, we hope you will try one of these African-inspired meals!  

SERVING SUGGESTIONS 

WHAT TO DO WITH LEFTOVERS 

  • FRIDGE – Transfer the leftovers to an air-tight container or bag. The chicken will keep for 3-4 days.
  • FREEZE – You can also freeze the chicken to eat later. First, allow the chicken to cool completely, then add it to a freezer-safe container or bag. The baked chicken will freeze for up to 4 months. When you’re ready to eat it, defrost it in the fridge overnight.
  • REHEAT – For best results, reheat the chicken in the oven to serve.
  • REPURPOSE – Do you ever wonder what to do with leftover roasted chicken? Pull the meat off the bone and add it to a salad or use it to fill a quesadilla. You could also build a pita with the pulled chicken, tomatoes, lettuce, and tzatziki sauce.

FREQUENTLY ASKED QUESTIONS

What’s the difference between roasting and baking?

Roasting requires a higher temperature (400°F | 204° C and above) to create a golden brown, flavorful “crust” on the outside, while baking takes place at lower oven temperatures (up to 375°F | 190° C).

Should I cover chicken with foil when roasting?

I prefer roasting chicken uncovered so the skin crisps and turns a beautiful golden brown; if the chicken darkens before it’s reached the proper internal temperature, you can tent the chicken with foil to prevent the top from becoming too dark.

How do I know when the chicken is done?

Use a food thermometer to know when the chicken is done cooking. Insert the thermometer near the bone; the safe internal temperature for the chicken is 165° F | 73° C. 

YOU SHOULD ALSO TRY: 

Roasted Chicken with Moroccan Spices

Tressa Jamil
Our roasted chicken with Moroccan spices roasts in the oven on high temperature to produce a crisp, golden brown skin.
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Main Course
Cuisine African, Moroccan
Servings 4 Servings

Ingredients
  

  • 5 tablespoons butter salted
  • 4 cloves garlic
  • 2 tablespoons cumin seed
  • 1 tablespoon smoked paprika
  • 1 teaspoon ground ginger
  • ½ teaspoon cinnamon, ground
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper, coarse ground
  • 1 teaspoon brown sugar
  • 2 tablespoons flat parsley, finely chopped
  • 1 tablespoon cilantro, finely chopped
  • 1 teaspoon lemon juice

Instructions
 

  • Preheat the oven to 450° | 232° C, then line a rimmed baking sheet with a wire rack.
  • Warm butter in a saucepan over medium heat. Add the garlic and cumin seed, and cook until the ingredients begin sputtering.
  • Stir in paprika, ginger, cinnamon, salt, and pepper. Cook until they become aromatic.
  • Off heat, stir in the brown sugar, parsley, cilantro, and lemon juice. Set it aside.
  • Pat-dry the chicken, then make 1-3 slits in the chicken pieces. Brush them with the spiced-butter mixture using a pastry brush.
  • Line the chicken onto the baking sheet, skin side up; bake for 10 minutes.
  • Brush the chicken with the remaining butter mixture and bake for another 15 minutes. If you prefer a bit of char, as I do, allow the chicken to broil on high for the last 5 minutes. 
  • Let the chicken rest for about 5 minutes before serving. Garnish the chicken with fresh parsley and cilantro and serve with couscous.

Notes

  • Crisp Skin: Pat-dry the chicken to ensure a nice, crisp skin.
 
  • Create Slits: 1-3 slits in the chicken allows the butter and warm spices to penetrate with more flavor. 
 
  • Nutrition Disclosure: The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
 
Keyword roasted chicken
Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!
Recipe Rating




RJ

Sunday 17th of July 2022

These were great to cook for a get together. Easy

Tressa Jamil

Monday 18th of July 2022

Love that our recipe brought people together. Thanks for taking the time to leave a comment.