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Roasted Moroccan Chicken
Course
Dinner
Prep Time
15
minutes
minutes
Cook Time
35
minutes
minutes
Total Time
50
minutes
minutes
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!