Moroccan roast chicken

    2 hours 10 min

    Spice up your Sunday roast for a change! This roast chicken is infused with Moroccan inspired herbs and spices.


    Oxfordshire, England, UK
    3 people made this

    Serves: 4 

    • juice of half a lemon
    • 1 tablespoon butter
    • 1 to 2 spring onions, finely chopped
    • 1 teaspoon paprika
    • 1 teaspoon ground cumin
    • 1 teaspoon chopped fresh coriander or 1/2 teaspoon dried
    • 1 to 2 garlic cloves, crushed
    • salt and pepper to taste
    • 1 whole chicken

    Prep:10min  ›  Cook:1hr  ›  Extra time:1hr  ›  Ready in:2hr10min 

    1. Mix together all ingredients (except the chicken). Rub this mixture all over the chicken, or if you can, pull the skin slightly away, and rub half of it under the skin. Leave to stand for 1 to 2 hours in the fridge.
    2. Preheat oven to 180 C / Gas 4.
    3. Roast in the preheated oven for 20 minutes per 450g, plus an additional 15 minutes. To check for doneness, make sure juices run clear at the top of the thigh.

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