Moroccan-style roast chicken

Name: Moroccan-style roast chicken
Total time: 1 h 30 min
Yield: 4 to 6
Cuisine: moroccan
Ingredients: 2 preserved lemons; 1 tablespoon ras el hanout; 1 dried chilli; 1 x 1.6kg whole free-range chicken; olive oil; 1 teaspoon rose petals (unsprayed) optional; a few sprigs of fresh coriander

Spiced with ras el hanout & chilli

“This quick and easy roast chicken recipe requires minimal effort for a whole lot of flavour – enjoy! ”

Serves 4 to 6

Cooks In1 hour 30 minutes

DifficultyNot too tricky

Jamie Magazine Chicken Sunday lunch Moroccan Family one-pan recipes Healthy meals

Nutrition per serving

Calories 301 15%
Fat 14.1g 20%
Saturates 3.6g 18%
Sugars 0.3g 0%
Salt 1g 17%
Protein 43.9g 88%
Carbs 0.5g 0%
Fibre 0g -

Of an adult's reference intake

Jamie Magazine

By Georgie Hayden

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Ingredients

2 preserved lemons
1 tablespoon ras el hanout
1 dried chilli
1 x 1.6kg whole free-range chicken
olive oil
1 teaspoon rose petals (unsprayed) , optional
a few sprigs of fresh coriander

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Jamie Magazine

By Georgie Hayden

Tap For Ingredients

Method

Preheat the oven to 180ºC/350ºF/gas 4.
Finely chop 1 of the preserved lemons and bash together with the ras el hanout, dried chilli and a pinch of sea salt and black pepper using a pestle and mortar.
Slice the remaining lemon and divide between the base of a roasting tray and the cavity of the chicken.
Slash the chicken breast a few times and rub in the marinade. Drizzle with oil, rub again, and place in the roasting tray.
Scatter with rose petals (if using), and roast for 1 hour 20 minutes, until the skin is sticky and chicken is cooked. Pick, then scatter over the coriander leaves to serve.