100 minutes
A flavorful Moroccan-spiced roast chicken paired with seasonal autumn vegetables.
Whole Chicken, discard fat and giblets, pat dry
0 lb
tablespoons
to taste
tablespoons
teaspoons
teaspoons
teaspoons
Lemon, zested and quartered
each
0.25 fluid ounces
Orange-Fleshed Sweet Potatoes, unpeeled and cut into wedges
0 lb
Cauliflower, cut into 1-inch florets
0 lb
Red Onion, cut into 8 wedges
each
1. Preheat the Oven
Preheat your oven to 450°F (230°C) and grease a heavy large rimmed baking sheet.
2. Prepare the Chicken
Prepare the chicken by discarding any fat and giblets, then pat it dry thoroughly. This step is crucial for achieving crispy skin, so make sure the chicken is very dry.
3. Season the Chicken
Rub the chicken all over with 1 tablespoon of coarse kosher salt and a generous sprinkle of freshly ground black pepper. Tying the legs together is optional, but it can help the chicken cook more evenly.
4. Prepare Spice Mixture
In a small bowl, combine 2 tablespoons of sweet paprika, 1.5 teaspoons of ground cumin, 0.75 teaspoons of red pepper flakes, and 0.75 teaspoons of ground cinnamon. Reserve 2.5 teaspoons of this spice mixture for the vegetables.
5. Prepare Spice Paste
Grate the zest of one lemon and cut the lemon into quarters. Mix the lemon zest with the remaining spice mixture and stir in 2 tablespoons of olive oil to create a paste.
6. Season the Chicken
Spread the spice paste inside the cavity of the chicken, under the skin, and all over the outside. Insert the lemon quarters into the chicken cavity.
7. Start Roasting
Place the chicken in the center of the prepared baking sheet and roast it for 30 minutes.
8. Prepare Vegetables
While the chicken is roasting, cut the sweet potatoes into wedges. In a large bowl, combine the sweet potatoes, cauliflower florets, and red onion wedges. Toss the vegetables with 3 tablespoons of olive oil, the reserved spice mixture, 0.5 teaspoon of coarse kosher salt, and a few grinds of black pepper.
9. Add Vegetables to Chicken
After 30 minutes of roasting, remove the chicken from the oven and carefully spoon off any excess fat from the baking sheet. Arrange the chicken back in the center of the sheet and spoon the prepared vegetables around it.
10. Continue Roasting
Return the pan to the oven and continue roasting until a meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C), about 40 minutes longer. If the chicken skin begins to darken too much, reduce the oven temperature to 425°F (220°C).
11. Rest the Chicken
Transfer the chicken to a platter and let it rest for 10 minutes. This resting time allows the juices to redistribute, ensuring the meat remains moist.
12. Carve and Serve
Carve the chicken and serve it alongside the roasted autumn vegetables.
Use whole spices you can toast and grind yourself or ensure pre-ground spices are fresh for the best flavor profile in your Moroccan dish.
Start at a higher temperature for browning, then lower it to cook through. Use a heavy-bottomed pan for an even roast.
Allow the chicken to rest for 10-15 minutes after roasting to let the juices redistribute, ensuring moistness.
Marinate the chicken with Moroccan spices for at least 2 hours, or ideally overnight, to deeply infuse the flavors.
Let the chicken sit at room temperature for about 30 minutes before roasting to promote even cooking and prevent dryness.
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