Roasted Chicken with Moroccan Spices

Name: Roasted Chicken with Moroccan Spices
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
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; 3 pounds chicken, (bone-in, skin-on)

Roasted Chicken – Make our roasted chicken 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 beautiful golden brown skin.

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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

The full recipe with measurements is in the recipe card below.

Preheat the oven to 450°F (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.

COOKING TIPS

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

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If you love this recipe, try one of these African favorites!

Moroccan Meatballs

Zaalouk topped with parsley and olive oil and served with fresh bread or pita.

Zaalouk (Moroccan Eggplant Salad)

Kedjenou

Beef and Chickpea Stew

SERVING SUGGESTIONS

Avocado Cucumber Tomato Salad, çoban salatasi, Chickpea Salad
Basmati Rice, Couscous, Saffron Rice
Roasted Butternut Squash
Instant Pot Butternut Squash Soup
Butter Bean Hummus

WHAT TO DO WITH THE LEFTOVERS

Refrigerate – Transfer the leftovers to an airtight container or bag; they will keep for 3-4 days.
Freeze – Allow the chicken to cool, then add it to a freezer-safe container or bag. The roasted chicken will freeze for 4 months.
Thaw – 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 – 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 and add tomatoes, lettuce, and tzatziki sauce or Skhug.

FREQUENTLY ASKED QUESTIONS

What’s the difference between roasting and baking?

Roasting requires a higher temperature of 400°F (204° C) and above to create a golden brown and flavorful “crust;” 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).

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