Harvey's Moroccan Roast Chicken

4.5
(40)
29 Reviews
8 Photos

Paprika, fresh mint, and lemon make the best rub for this roast chicken. It roasts slowly under the foil and turns out so juicy and flavorful. I throw baby carrots and cut potatoes in the bottom of the pan and it makes a full meal! For a spicier version of this recipe use 'hot' paprika. It seems like a lot of work to get all the spices together--but it's SO worth it. My husband asks for it once a week.

Submitted by MONKEYCAT
Published on June 18, 2020
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Prep Time:
20 mins
Cook Time:
2 hrs
Additional Time:
10 mins
Total Time:
2 hrs 30 mins
Servings:
4
Yield:
4 servings
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Ingredients

Original recipe (1X) yields 4 servings

Dry Spice Mix:

  • ⅛ teaspoon ground cloves

  • ¼ teaspoon ground black pepper

  • ⅜ teaspoon fennel seed, ground

  • ¾ teaspoon sesame seeds, ground

  • ⅛ teaspoon ground coriander

  • ⅛ teaspoon ground cumin

  • ⅛ teaspoon ground allspice

  • ¼ teaspoon ground nutmeg

  • ¾ teaspoon ground ginger

  • ⅛ teaspoon ground cardamom

Spice Paste:

  • 2 tablespoons Hungarian paprika

  • ¼ cup fresh lemon juice

  • 1 tablespoon salt

  • 3 tablespoons chopped fresh mint

  • 1 teaspoon ground black pepper

  • 2 cloves garlic, peeled and crushed

  • 3 tablespoons olive oil

  • 1 pound small red potatoes, quartered

  • 2 cups baby carrots

  • 2 small lemons

  • 1 (4 pound) roasting chicken, rinsed and patted dry

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. For the spice mix: Mix together in a bowl the cloves, pepper, fennel, sesame seeds, coriander, cumin, allspice, nutmeg, ginger and cardamom. Set aside.

  3. For the spice paste: Place the paprika, lemon juice, the spice mix (from Step 2), salt, chopped mint, black pepper and garlic cloves in a blender. Add 2 tablespoons of the olive oil and blend to until ingredients are mixed, about 6 or 8 pulses. Slowly add the additional olive oil if mixture seems too thick to spread. Blend just until mixture is a smooth paste.

  4. Spread potatoes and carrots in a roasting pan. Rub about 1/4 of the spice paste inside the cavity of the chicken. Rub the remainder of the paste on the outside of the chicken including the underside. Place the chicken directly on the carrots and potatoes. Pierce the 2 lemons all over with a fork, and place them into the chicken cavity.

  5. Tent the chicken with aluminum foil. Roast approximately 2 hours until the thickest part of the thigh reaches 180 degrees F (80 degrees C) and the juices run clear. Remove from the oven and let rest for about 10 minutes before serving.

Note

When I make the spice mix, I quadruple the ingredients listed above and store the remaining 3 tablespoons in an airtight container for 3 more chickens. With a larger batch, you can use whole spices: whole cloves, peppercorns, fennel seeds, coriander seeds and cumin seeds and grind to a fine powder in a spice grinder. Saves work for the next time you make this spicy chicken!

Nutrition Facts (per serving)

789 Calories
45g Fat
33g Carbs
65g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 789
% Daily Value *
Total Fat 45g 58%
Saturated Fat 11g 56%
Cholesterol 194mg 65%
Sodium 1993mg 87%
Total Carbohydrate 33g 12%
Dietary Fiber 7g 26%
Total Sugars 5g
Protein 65g 130%
Vitamin C 63mg 70%
Calcium 120mg 9%
Iron 6mg 31%
Potassium 1348mg 29%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.