Harvey's Moroccan Roast Chicken

Name: Harvey's Moroccan Roast Chicken
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 4 servings
Ingredients: 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; 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

Rating: 4.49 stars

37 Ratings
26 Reviews
7 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.

By MONKEYCAT

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Recipe Summary

prep:

20 mins

cook:

2 hrs

additional:

10 mins

total:

2 hrs 30 mins

Servings:

Yield:

4 servings

Nutrition Info

Directions

Step 1

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

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Step 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.
Step 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.
Step 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.
Step 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; protein 64.9g; carbohydrates 32.7g; fat 45.2g; cholesterol 194.1mg; sodium 1993mg. Full Nutrition

Reviews (26)

Most helpful positive review

sharon

03/23/2008

the spices in this recipe gives it and exotic flavor and the preparation is so easy Read More

Helpful

(9)

Most helpful critical review

Ms. Carly

04/02/2008

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. Read More

Helpful

(4)

37 Ratings

5 star values: 24
4 star values: 10
3 star values: 1
2 star values: 1
1 star values: 1

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

sharon

03/23/2008

the spices in this recipe gives it and exotic flavor and the preparation is so easy Read More

Helpful

(9)

John Shepley

09/13/2008

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. THANKS Read More

Helpful

(7)

WAITS4THEBUS

11/30/2009

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! Read More

Helpful

(6)

10/16/2009

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. Read More

Helpful

(5)

Lauren Linton

03/26/2012

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. Read More

Helpful

(4)

Minichef

04/09/2008

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. Read More

Helpful

(4)

Ms. Carly

04/01/2008

Helpful

(4)

Lulu

04/30/2014

Made this the other day - delicious, thank you! Served it with roast fennel, sweet potato, butternutsquash, peppers, garlic & shallots and cous cous with sultanas, apricots, toasted almonds and fresh mint and coriander (cilantro)mmmmmmm.....! Read More

Helpful

(4)

Paul Faatz

01/20/2012

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. Read More

Helpful

(2)

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Nutritional Information

Harvey's Moroccan Roast Chicken

Servings Per Recipe: 4
Calories: 789

% Daily Value *

protein: 130 %

carbohydrates: 11 %

dietary fiber: 29 %

fat: 70 %

saturated fat: 56 %

cholesterol: 65 %

vitamin a iu: 226 %

niacin equivalents: 164 %

vitamin b6: 79 %

vitamin c: 105 %

folate: 15 %

calcium: 12 %

iron: 31 %

magnesium: 34 %

potassium: 38 %

sodium: 80 %

thiamin: 27 %

*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.

Reviews for: Photos of Harvey's Moroccan Roast Chicken

1 of 26

All Reviews

sharon

03/23/2008

the spices in this recipe gives it and exotic flavor and the preparation is so easy

Helpful

(9)

John Shepley

09/13/2008

Helpful

(7)

WAITS4THEBUS

11/30/2009

Helpful

(6)

10/16/2009

Helpful

(5)

Lauren Linton

03/26/2012

Helpful

(4)

Minichef

04/09/2008

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.

Helpful

(4)

Ms. Carly