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Roasted Moroccan Chicken

Course Dinner
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 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!