Recipe by MONKEYCAT
"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."
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Dry Spice Mix:
ground black pepper
fennel seed, ground
sesame seeds, ground
fresh lemon juice
chopped fresh mint
ground black pepper
garlic, peeled and crushed
small red potatoes, quartered
1 (4 pound)
roasting chicken, rinsed and patted dry
the spices in this recipe gives it and exotic flavor and the preparation is so easy
Pretty ordinary. I've had authentic Moroccan food and this doesn't live up to it. Pretty bland. For those wishing to try it, plan in advance to gather the large list of spices. I did like the idea of stuffing the bird with lemons and will try that in another dish.
Well, I liked it, and my family raved tonight. I like the way the potatoes absorb the lemon juices & the spices.
I added onions. Next time I make it I'm going to put a good bit of the rub under the skin and let it marinate for an hour or two.
This was delicious! I ground all the spices fresh (I had whole of everything) after toasting them. I also tossed the potatoes and carrots in a bit of olive oil & salt to help with seasoning and browning. I also cranked the heat to 400 for the last 30 minutes to help with browning. Delicious!
This was fabulous...and easy too! I did get a little paranoid and poured about a cup of warm chicken broth over the bird half way through cooking as it looked like it was getting dry, but it was not, (broth did not ruin the recipe either). Next time I think that I will let the chicken marinade a bit for a fuller flavor.
Very interesting mix of spices and herbs. Never thought of mixing them up. I tried it on quails though, you should try them, they're more tender than chicken.
Excellent. we really enjoyed this recipe. Not a fan of mint or fennel I dropped that out and dropped the salt to 1 tsp. Put two stalks of celery in cavity with lemon to ensure moistness (it did!). Put halved onion and some whole garlic cloves in pan along with other veg. Took Tent off and raised heat to 400 for last 15 min.
This was absolutely delicious, and the lemons inside the body combined with the foil tenting rendered the juiciest bird ever! I doubled all the spices since I was using an 8-lb bird, but the only change I made was to add turmeric to the mix. The vegetables soak up all the spices and are incredibly savory and satisfying. The next time I make this I will probably rub some of the spice mix under the skin before roasting.
* Percent Daily Values are based on a 2,000 calorie diet.
Harvey's Moroccan Roast Chicken
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 407
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