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Roasted Moroccan Chicken

Moroccan Chicken TestimonyWhen I first found this recipe, I was not sure if our kids would like it. The list of spices left me wondering if it would be too spicy or have such a different flavor that my kids would wrinkle their noses. Boy, was I wrong! This recipe left us all fighting over the last piece of chicken. I clearly had not made enough.

Roasted Moroccan Chicken
Prep time
Cook time
Total time
Recipe type: Dinner
Serves: 4-5
  • 1 tspn ground cinnamon
  • 1 tspn ground coriander
  • ½ tspn ground turmeric
  • ¼ tspn cayenne pepper
  • ¼ tspn ground cardamom
  • ¼ tspn ground cumin
  • Coarse salt and freshly ground pepper
  • 2 TBLspn extra virgin olive oil
  • 1 whole chicken (about 4 pounds), quartered, skin on
  • 1 lemon, quartered
  1. Preheat oven to 450 degrees. Mix spices, 2 tspns salt, ¾ tspn pepper, and oil in a small bowl.
  2. Using your hands, rub spice paste all over the chicken.
  3. Arrange chicken in a single layer on a rimmed baking sheet, and place lemon wedges around chicken.
  4. Bake until chicken registers 165 degrees on an instant-read thermometer and juices run clear, 30-35 minutes.
  5. Let stand for 10 minutes.
Best when squeezed all over with roasted lemon wedges!


2 comments… add one
  • Micah May 19, 2013, 12:55 am

    Wow! thank you for sharing this post, now i have another idea on how to cook a healthy food and another way to cook chicken for my kids, I’m sure they will love. Can i print this recipes and instruction on how to cook?…

    • Bonnie (site owner) May 19, 2013, 3:17 pm

      Glad you found it, Micah! This is one of our favorite ways to eat chicken, for sure. Yes, you should be able to simply hit the print button and the recipe will come up in a separate print screen. Perhaps you already figured that out? Let me know if something isn’t working right!

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