African Chicken Marinade Moroccan Roast

Moroccan Roast Chicken

Moroccan Roasted Chicken -
Written by Lorna C

This recipe for Moroccan-spiced roast chicken is a feast for the senses – succulent roast chicken with Middle Eastern flavours of paprika and cumin.

Moroccan Roasted Chicken -

Moroccan Roast Chicken

The sauce rub can be used on lamb, pork and seafood as well so time to experiment.
4.75 from 32 votes
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Course: Main Dish
Cuisine: Africa, Moroccan
Keyword: Chicken, Marinade
Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours 10 minutes
Servings: 4 people
Calories: 979kcal



  • Combine the shallots, garlic, parsley, cilantro, paprika, cumin, salt, pepper, and optional cayenne in an electric blender or food processor and process until a smooth paste is formed.
  • Rub the paste on the chicken and refrigerate for 1 to 2 hours.
  • Place the chicken in a roasting pan and place the lemon wedges among the pieces (or in the cavity if using a whole chicken), squeezing a little lemon juice over the chicken.
  • Bake in a preheated 400F (200C) oven (or grill over hot coals) until the juices run clear when the thickest part of the thigh is pierced, about 1 hour (2 hours if using a whole chicken).
  • Remove from the oven and let stand for 10 minutes before serving.
  • Served with a refreshing Apricot relish is the perfect finishing touch.


Sodium: 325mg | Sugar: 0.1g | Fiber: 1g | Potassium: 37mg | Cholesterol: 405mg | Calories: 979kcal | Monounsaturated Fat: 0.01g | Polyunsaturated Fat: 0.1g | Saturated Fat: 18g | Fat: 69g | Protein: 85g | Carbohydrates: 2g