Roasted Chicken with Spices
A Moroccan dish of chicken, lemon and coriander, seasoned with cinnamon and cayenne and roasted in the oven.
1 hr 30 min · Serves 4 · Medium
Ingredients
Method
Start cooking mode- Prep 30 min · Cook 60 min · 90 min total
- medium
- 1
Preheat your oven to 400 degrees F. Rinse chicken with cool water, inside and out - then pat dry with paper towels.
- 2
Combine the cinnamon stick, cloves, cayenne, cumin, fennel, coriander and paprika in a dry skillet over low heat and toast for a minute - just to release the fragrant oils - shake pan so spices don't scorch.
- 3
In a clean coffee grinder, grind the toasted spices together with the sea salt and brown sugar.
- 4
Massage the chicken skin with the spice rub, making sure you don't miss any spots. Season the inside of the chicken with salt and pepper.
- 5
Stuff the lemon halves, cilantro and garlic into the cavity of the chicken. Place the chicken into a roasting pan, fitted with a rack, and fold the wing tips under the chicken and tie the legs together with kitchen string.
- 6
Drizzle oil all over chicken. If you have the time, let the chicken sit for 30 minutes to really let the flavors meld into the chicken.
- 7
Roast the chicken for one hour, then check with an instant read thermometer into the thickest part of the thigh - if it reads 160 degrees F, then it's done!
- 8
Take the chicken out of the oven and let it sit for 10 minutes before carving - so the juices can settle back into the meat.
- 9
Squeeze the lemon halves that have cooked inside the chicken over the meat for added wow.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
