Roasted Moroccan Chicken

Published by Bonnie on October 10, 2012October 10, 2012

When 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.

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Roasted Moroccan Chicken

Course Dinner

Prep Time 15

Cook Time 35

Total Time 50

Servings 5 servings

Author Bonnie Hershey

Ingredients

1 tsp ground cinnamon
1 tsp ground coriander
1/2 tsp ground turmeric
1/4 tsp cayenne pepper
1/4 tsp ground cardamom
1/4 tsp ground cumin
Coarse salt and freshly ground pepper
2 TBL TBLspn extra virgin olive oil
1 whole chicken about 4 pounds, quartered, skin on
1 lemon quartered

Instructions

Preheat oven to 450 degrees.
Mix spices, 2 tspn salt, 3/4 tspn pepper, and oil in a small bowl.
Using your hands, rub spice paste all over the chicken.
Arrange chicken in a single layer on a rimmed baking sheet, and place lemon wedges around chicken.
Bake until chicken registers 165 degrees on an instant-read thermometer and juices run clear, 30-35 minutes.
Let stand for 10 minutes.

Notes

Best when squeezed all over with roasted lemon wedges!

2 Comments

Micah · May 19, 2013 at 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 at 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!

Roasted Moroccan Chicken