Description
A flavorful Moroccan Herb Chicken Roast featuring a homemade chermoula sauce, this dish offers a delightful blend of aromatic spices, fresh herbs, and tender, juicy chicken.
Ingredients
Scale
- 1 whole chicken about 3.5 to 4 lbs, skin-on and bone-in
- 3 tbsp olive oil
- Juice and zest of 1 lemon
- 4 garlic cloves minced
- 2 tsp ras el hanout or a mix of cumin, coriander, paprika, ginger, turmeric, and cinnamon
- 1 tsp sweet paprika
- 1 tsp ground cumin
- 1/2 tsp cayenne pepper optional for heat
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1 tbsp chopped fresh cilantro
- 1 tbsp chopped fresh parsley
- 1 tbsp chopped fresh mint
- 1 small onion sliced
- 1 lemon sliced into rounds
- 1 cup chicken broth or water
- For the Chermoula Sauce:
- 1 cup fresh cilantro stems okay
- 1 cup fresh parsley
- 2 garlic cloves
- Juice of 1 lemon
- 1 tsp ground cumin
- 1 tsp sweet paprika
- 1/2 tsp chili flakes optional
- 1/4 cup olive oil
- Salt to taste
- Optional Add-Ons:
- 3 medium potatoes peeled and quartered
- Green or black olives pitted
- Preserved lemon slices traditional touch
Instructions
- Prepare the Marinade: In a small bowl, combine olive oil, lemon juice and zest, minced garlic, ras el hanout, cumin, paprika, cayenne, salt, pepper, and chopped herbs. Mix well to form a thick, fragrant paste.
- Marinate the Chicken: Pat the chicken dry with paper towels. Gently separate the skin from the meat over the breast and thighs, then stuff some of the marinade directly under the skin. Rub the remaining marinade all over the exterior and inside the cavity. Stuff the cavity with lemon slices and some onion. Marinate for at least 1 hour at room temperature, or preferably overnight.
- Preheat the Oven and Prep the Pan: Preheat the oven to 400°F (200°C). Arrange sliced onion, remaining lemon rounds, and optional potato chunks in the base of a roasting pan. Pour in the broth or water.
- Roast the Chicken: Place the chicken on top, breast side up. Roast for about 1 hour and 20 minutes, basting every 25–30 minutes with pan juices. If the skin browns too quickly, tent loosely with foil. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
- Prepare the Chermoula Sauce: While the chicken is roasting, blend all chermoula ingredients—cilantro, parsley, garlic, lemon juice, cumin, paprika, chili flakes, olive oil, and salt—until smooth.
- Rest and Carve: Remove the chicken from the oven and let it rest for 10–15 minutes. Carve into pieces and serve with the roasted potatoes and pan juices, drizzled with chermoula sauce.
Notes
- Use a meat thermometer to check for doneness.
- Resting the chicken before carving is crucial for juicy meat.
- Adjust cayenne pepper and chili flakes for desired heat level.
- Prep Time: 25 minutes
- Cook Time: 1 hour 20 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Moroccan
Nutrition
- Serving Size: 1/4 chicken
- Calories: Approx. 650-750 (estimated)
- Sugar: Approx. 5-10g (estimated)
- Sodium: Approx. 800-1200mg (estimated)
- Fat: Approx. 40-50g (estimated)
- Saturated Fat: Approx. 10-15g (estimated)
- Unsaturated Fat: Approx. 25-35g (estimated)
- Trans Fat: 0g (estimated)
- Carbohydrates: Approx. 10-15g (estimated)
- Fiber: Approx. 2-4g (estimated)
- Protein: Approx. 60-70g (estimated)
- Cholesterol: Approx. 200-250mg (estimated)
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