Moroccan-Spiced Roast Chicken With Creamy Cilantro Sauce From 'Kitchen Confidence' Recipe

Name: Moroccan-Spiced Roast Chicken With Creamy Cilantro Sauce From 'Kitchen Confidence'
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (5-pound) roasting chicken; Kosher salt and cracked black pepper; 2 pounds small red potatoes, halved; 6 tablespoons unsalted butter, at room temperature; 1 teaspoon ground cinnamon; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 1 teaspoon paprika; 1 lemon, halved; 1 yellow onion, quartered; 4 garlic cloves, smashed; &nbsp; 1 cup (8 ounces) Greek yogurt; 1 tablespoon extra-virgin olive oil; 1 tablespoon fresh lemon juice; 1 teaspoon Sriracha sauce; 1 garlic clove, grated; 1 tablespoon chopped fresh cilantro; Kosher salt and cracked black pepper

Servings: persons

1 (5-pound) roasting chicken
Kosher salt and cracked black pepper
2 pounds small red potatoes, halved
6 tablespoons unsalted butter, at room temperature
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon paprika
1 lemon, halved
1 yellow onion, quartered
4 garlic cloves, smashed
&nbsp
1 cup (8 ounces) Greek yogurt
1 tablespoon extra-virgin olive oil
1 tablespoon fresh lemon juice
1 teaspoon Sriracha sauce
1 garlic clove, grated
1 tablespoon chopped fresh cilantro
Kosher salt and cracked black pepper

1
Preheat the oven to 425u00b0F.
2
Pat the chicken dry. Season the cavity of the chicken generously with salt and pepper. Put the chicken in the center of a roasting pan, breast side up, and surround it with the potatoes.
3
In a small bowl, combine the butter, cinnamon, coriander, cumin, paprika, and 1 teaspoon kosher salt. Spread 2 tablespoons of the spiced butter underneath the skin on the breast of the chicken, distributing it evenly. Spread the remaining butter over the entire surface of the chicken. Squeeze half of the lemon over the chicken. Stuff the remaining lemon half, the onion quarters, and garlic in the cavity. Tie the legs with kitchen string.
4
Roast until the chicken reaches 165u00b0F on a thermometer inserted in the thickest part of the thigh, 1 to 1 1/2 hours. Let the chicken stand for 10 minutes before carving.
5
Meanwhile, in a small bowl, whisk together the yogurt, oil, lemon juice, Sriracha, garlic, and cilantro. Season to taste with salt and pepper.
6
Serve the chicken with the potatoes and the creamy cilantro sauce on the side.

675

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 19 ingredients. The key ingredients include: 1 (5-pound) roasting chicken, Kosher salt and cracked black pepper, 2 pounds small red potatoes, halved, 6 tablespoons unsalted butter, at room temperature, and more.

Yes, Moroccan-Spiced Roast Chicken With Creamy Cilantro Sauce From 'Kitchen Confidence' 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.

Moroccan-Spiced Roast Chicken With Creamy Cilantro Sauce From 'Kitchen Confidence'

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