Roast Chicken with Lemon Zest & Green Olive2
Submitted by sylvia_tcs
Moroccan-style roast chicken with ginger, saffron, cilantro, and parsley, finished with a green olive and lemon zest pan sauce. Braised then roasted golden.
YIELD
4 servingsPREP
10 minCOOK
30 minREADY
40 minThis roast chicken borrows heavily from Moroccan tagine traditions. Ginger, paprika, saffron, crumbled bay leaves, garlic, and generous handfuls of fresh parsley and cilantro get spread over the bird before it goes into a hot oven sitting in enough water to come halfway up the sides.
That water is the key to the method. The chicken essentially braises for the first 30 minutes, staying moist while the aromatics infuse the cooking liquid. Then you flip it and let the skin turn golden and crispy during the second half. You end up with tender, falling-apart meat and a deeply flavoured pan sauce.
Green olives and julienned lemon zest get added to the reduced pan juices right at the end, creating a briny, bright sauce that spooned over the chicken brings everything full circle.
Chef Tips
- Start the chicken breast-side down so the dark meat faces the heat first. Flipping halfway through gives you an evenly cooked bird with crispy skin on top.
- Reduce the pan juices on the stovetop after removing the chicken. This concentrates the flavour and creates a proper sauce, not just thin drippings.
- Saffron is optional but makes a real difference in colour and flavour. Even a tiny pinch turns the sauce golden.
- Simmer the olives and lemon zest in the sauce for a full 5 minutes so they absorb the pan flavours.
Variations
- Use preserved lemons instead of fresh lemon zest for a more authentic Moroccan flavour.
- Add a handful of dried apricots to the pan sauce for a sweet-savoury contrast.
- Swap green olives for a mix of green and purple olives for more visual contrast.
Ingredients
Directions
Heat olive oil in Dutch oven or roasting pan and place chickens, breast down in pan.
Combine ginger, paprika, bay leaves, garlic, onion, parsley, cilantro and saffron in bowl.
Spread mixture over chickens and season to taste with salt and pepper.
Add enough water to cover chickens halfway.
Place over high heat and bring to boil.
Remove pan from heat and place in 400-degree oven.
Bake, uncovered, for 30 minutes.
Turn chickens and continue baking until very tender and golden brown, about 30 minutes.
Transfer chickens to serving platter.
Place pan on stove top and heat remaining juices to boil.
Add olives and lemon zest.
Reduce heat to low and simmer 5 minutes.
Spoon sauce over chickens and serve. Makes about 8 servings.
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