Moroccan-Infused Roast Chicken



What comes to mind? I can’t be the only one who’s first image was of Carrie Bradshaw tromping through the dessert on a camel looking way too good in her thousand dollar headscarf.

This chicken is almost as glamourous…. as far as roast chickens go. I love the no-fuss aspect of roast chicken. Its interesting enough to prepare for a casual get together with friends, yet simple enough to make during a busy work night. If your like me you’ve overdone the typical rosemary garlic chicken and were looking for something zesty to serve up for dinner. This is the perfect weeknight meal ’cause preparation time is less than 10 minutes, followed by a long painful hour of its delicious scents wafting through the kitchen.

Flavor wise, its a 10…assuming your kinda person that digs  juicy, crispy, savory, smoky, sweet chicken.

I served this big guy aside mounds and mounds of roast potatoes and carrots, which did an amazing job of soaking up all the succulent chicken flavor.



Moroccan Infused Roast Chicken


  • 2 Kg Whole Chicken
  • 1/3 cup softened unsalted butter
  • 2 cloves minced garlic
  • 1.5 tbsp cinnamon
  • 1 tbsp brown sugar
  • 1 tbsp ground cumin
  • 1.5 tbsp hot paprika
  • 1 tbsp dried chili flakes
  • generous amount of salt and black pepper
  • 1 cup chicken stock


  1. Prepare chicken: Pat dry with paper towel and place in glass or ceramic baking dish
  2. Prepare seasoning: combine softened butter with minced garlic and the remaining seasonings until you form a smooth paste
  3. Cover chicken with generous amounts of salt and pepper
  4. Rub spice mixture all over chicken, under the skin, in the cavity, and on the wings and legs.
  5. Cover and let marinate for as long as you can. (1 hour to overnight)
  6. Preheat Oven to 400 degrees and pour cup of chicken stock in the bottom of the pan. (this will make for yummy drippings later on and keep the chicken moist).
  7. Pop chicken in the oven uncovered for 1 hour 15 minutes, taking out halfway to baste  with the pan juices.
  8. Wait 10 minutes to cut open, then serve with pan juices.
  9. Perfect meal accompanied by some roast root vegetables!



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