Roasted Organic Chicken with Moroccan Spices

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 29 Ene 2026

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This vibrant Moroccan spiced roast chicken offers a fragrant alternative to the traditional Sunday roast. Infused with a zesty marinade of ras el hanout, fresh mint and lemon, the organic chicken remains succulent while developing a beautifully spiced, golden skin. Piercing the whole lemons before placing them inside the cavity ensures the citrus steam seasons the meat from within, creating a deep and aromatic savoury flavour profile.

As a diabetes-friendly main course, this dish is naturally high in lean protein and uses heart-healthy olive oil instead of saturated fats. It pairs perfectly with a light quinoa salad or roasted Mediterranean vegetables like courgettes and peppers. This simple yet impressive bird is ideal for a nutritious family meal or a weekend gathering where you want to serve something both wholesome and sophisticated.

Ingredients for Roasted Organic Chicken with Moroccan Spices

45ml de aceite de oliva
45ml de jugo de limón fresco
2 tablespoons Hungarian sweet paprika
1 tablespoon ras-el-hanout*
1 cucharada de menta fresca picada
1 cucharada de sal
2 cucharaditas de cáscara de limón rallada
1 cucharadita de pimienta negra molida
1 diente de ajo, pelado
1 4 3/4- to 2.3kg whole free-range organic chicken
2 small whole lemons, pierced all over with fork
6 dientes de ajo, sin pelar

How to make Roasted Organic Chicken with Moroccan Spices

Position rack in centre of oven and preheat to 204°C. Blend first 9 ingredients in blender to moist paste.

Remove neck, giblets, and excess fat from main cavity of chicken. Rinse chicken inside and out; pat dry with paper towels. Rub 1/3 of spice paste into main cavity and neck cavity, then rub remaining spice paste all over outside of chicken. Place lemons and garlic cloves in main cavity of chicken. Tie legs together. Place chicken on rack in roasting pan. Roast 45 minutes; tent with foil to prevent overbrowning. Continue to roast chicken until instant-read thermometer inserted into thickest part of thigh registers 77°C, about 45 minutes. Transfer chicken to platter; let stand 10 minutes (internal temperature will increase by 5 to 10 degrees).

*A Moroccan spice blend available at some specialty foods stores, Middle Eastern markets, and by mail from The Spice House (312-274-0378; thespicehouse.com).

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.