Roast Chicken, Moroccan Style

This is a really tasty way to cook chicken, either on the BBQ or roasted in the oven.  I bought a whole chicken and jointed it (you can ask your butcher to do it for you if you prefer) but I often buy packs of chicken thighs for this. 

  • 8 chicken pieces.
  • 8 cloves of garlic, bashed.
  • olive oil – approx. 100ml.
  • 1 lemon, cut in to 8 wedges.
  • 2 tablespoons of ground cumin.
  • 2 tablespoons of paprika.
  • Drizzle of clear honey.
  • Salt and pepper.

Skin the chicken and cut gashes in to the flesh – 2 or 3 per piece.  Place in a large dish or container and push the garlic cloves into the gashes.  Pour over the olive oil and sprinkle on the cumin, paprika, salt and pepper.  Squeeze the lemons over the chicken and then put the wedges in amongst the chicken pieces.  Using your hands toss the chicken in the oil and spices to ensure it is all coated.  The drizzle the chicken lightly with the honey, cover and leave to marinade for a few hours (overnight if you wish).

To cook, preheat your oven to 180ºC and place all ingredients in a roasting tray, cook for approx. 35-40 minutes until nicely golden and cooked through.  If you wish to BBQ then I would recommend that you cook for 20 minutes in the oven and then finish on the BBQ to ensure the chicken is throroughly cooked.

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Comments

  1. Hermione says:

    Oh, this looks so tasty and simple! Definitely have to try this the next time I do chicken. It looks almost effortless, as long as you remember to marinade in advance!

  2. It is most definitely effortless! I am all for simple 🙂 and great when you just need a little bit of extra spice – lovely served with a fresh tomato & coriander salad. Preserved lemons would be lovely instead of fresh if you see them.

    • I have chicken defrosting in the fridge to cook this!! Very excited \o/
      What’s he difference between using fresh lemons and preserved lemons, please? I saw preserved lemons in the tesco the other day and was confused by them.

      • Hi Hermione 🙂 preserved lemons offer a more intense, less bitter flavour and can be eaten, including the rind so they become part of the dish. Using fresh adds a nice tart lemon flavour but you can’t eat them! My preference is definitely preserved but I do still love the dish with fresh lemon if I have no preserved lemons to hand. Let me know how you get on! x

  3. I wonder could you do with with a whole chicken ? hhhhmmmmm I sense an experiment in the offing …

    • Hi SJ! Definitely do it with a whole chicken – you could stuff the cavity with lemons and garlic. I have done it with spatchcocked chicken too, both in oven and on barbie. Sounds like you are planning some delicious cooking sessions 🙂 x

  4. VanillaLime says:

    Hi, made this today, it was delicious! Used bone-in chicken breasts and served with lemon & coriander coucous – very tasty and will make again!
    Looking forward to trying more of your recipes, they all sound yum!

    • Hello. Delighted you liked it – actually its been a while since we’ve had it here and I bought some preserved lemons recently so I think we might have again tomorrow 🙂 Lemon and coriander couscous sounds lovely! I love any couscous 🙂

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