Moroccan Roasted Chicken Recipe

Name: Moroccan Roasted Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter, softened; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon sweet paprika; 1/4 teaspoon cayenne pepper; 1/4 teaspoon ground cinnamon; salt & freshly ground black pepper; 4 lbs chicken, whole, at room temperature; 1 onion, quartered; 4 garlic cloves; 12 pitted dates; 12 dried apricots; 1/2 cup chicken stock or 1/2 cup broth, low-sodium

Servings: persons

2 tablespoons unsalted butter, softened
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon sweet paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
salt & freshly ground black pepper
4 lbs chicken, whole, at room temperature
1 onion, quartered
4 garlic cloves
12 pitted dates
12 dried apricots
1/2 cup chicken stock or 1/2 cup broth, low-sodium

1
Preheat the oven to 425u00b0 and position a rack in the lower third of the oven. In a bowl, mix the butter with the cumin, coriander, sweet paprika, cayenne and cinnamon and season with salt and pepper. Pat the chicken dry. Rub half of the spice butter under the skin and the rest over the chicken; season with salt and pepper.
2
Set the chicken breast-side-up on a rack in a roasting pan. Scatter the onion, garlic cloves, dates and dried apricots and add 1/2 cup of water. Roast for 30 minutes, until the breast is firm and just beginning to brown in spots. Using tongs, turn the chicken breast-down and roast for 20 minutes longer, until the skin is lightly browned.
3
Using tongs, turn the chicken breast-side-up. Add another 1/2 cup of water. Roast for about 20 minutes longer, until an instant-read thermometer inserted in the inner thigh registers 175u00b0 to 180u00b0.
4
Tilt the chicken to drain the cavity juices into the pan; transfer the bird to a cutting board. Remove the rack from the pan and spoon off the fat. Set the pan over high heat. Add the stock and cook, scraping up any browned bits. Carve the chicken and pass the chunky jus at the table.

1016

kcal

Calories

Fat

Carbs

157

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons unsalted butter, softened, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon sweet paprika, and more.

Yes, Moroccan Roasted Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Moroccan Roasted Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions