Moroccan Spiced Roast Chicken with Lemon and Mint

Recipe Collection: Dinner

Moroccan Spiced Roast Chicken with Lemon and Mint transports your taste buds with a succulent roast chicken infused with aromatic spices, fresh mint, and tangy lemon, creating a mouthwatering flavor profile. Perfect for family gatherings or special occasions, it pairs beautifully with tender baby carrots and red potatoes for a complete meal.

This Moroccan recipe is not only gluten-free but also caters to those with nut and sesame allergies. Easily find this recipe on the easyChef Pro App, where you can access personalized recommendations, AI-powered pantry tracking, and a smart shopping list for effortless meal planning. Select this recipe today and enjoy step-by-step guidance to create a delicious feast!

Overview

Experience the vibrant flavors of Morocco with this Zesty Moroccan Roast Chicken. Infused with a tantalizing blend of spices, fresh mint, and zesty lemon, this dish promises a juicy and flavorful roast chicken. Paired with tender baby carrots and red potatoes, it makes for a complete and satisfying meal. Perfect for a family dinner or a special occasion, this recipe will transport your taste buds to the bustling markets of Marrakech.

Diet Type

Non-Vegetarian

Allergies

Sesame, Nuts (due to spices), Citrus

Cuisine

Moroccan

Serving Size: 4

Cooking Time: 150 minutes

Ingredients

• 0.125 Teaspoons (tsp) cloves, ground
• 0.25 Teaspoons (tsp) black pepper, ground
• 0.375 Teaspoons (tsp) fennel seed, ground
• 0.75 Teaspoons (tsp) sesame seeds, ground
• 0.125 Teaspoons (tsp) coriander, ground
• 0.125 Teaspoons (tsp) cumin, ground
• 0.125 Teaspoons (tsp) allspice, ground
• 0.25 Teaspoons (tsp) nutmeg, ground
• 0.75 Teaspoons (tsp) ginger, ground
• 0.125 Teaspoons (tsp) cardamom, ground
• 2 Tablespoons (tbsp) Hungarian paprika
• 0.25 Cups fresh lemon juice
• 1 Tablespoon (tbsp) salt
• 3 Tablespoons (tbsp) mint, minced
• 1 Teaspoon (tsp) black pepper, ground
• 2 Whole garlic cloves, peeled
• 3 Tablespoons (tbsp) olive oil
• 1 Pound (lb) red potatoes, quartered
• 2 Cups baby carrots
• 2 Small lemons
• 1 4 Pounds (lb) roasting chicken, drained

Steps

1. Preheat your oven to 350 degrees F (175 degrees C).
2. Prepare the dry spice mix by combining ground cloves, black pepper, fennel seed, sesame seeds, coriander, cumin, allspice, nutmeg, ginger, and cardamom in a bowl. Set aside.
3. For the spice paste, blend together the Hungarian paprika, fresh lemon juice, prepared spice mix, salt, minced mint, ground black pepper, and peeled garlic cloves. Add 2 tablespoons of olive oil and blend until smooth. If the mixture is too thick, gradually add the remaining olive oil.
4. Spread the quartered red potatoes and baby carrots evenly in a roasting pan.
5. Rub about 1/4 of the spice paste inside the cavity of the chicken. Coat the outside of the chicken, including the underside, with the remaining paste.
6. Pierce the lemons all over with a fork and place them inside the chicken cavity.
7. Tent the chicken with aluminum foil and roast for approximately 2 hours, or until the thickest part of the thigh reaches 180 degrees F (80 degrees C) and the juices run clear.
8. Remove the chicken from the oven and let it rest for about 10 minutes before serving.

Enjoy the aromatic and flavorful journey with this Moroccan-inspired roast chicken!