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Roasted Moroccan Spiced Chicken

Roasted Moroccan Spiced Chicken Roasted Moroccan Spiced Chicken

Didn't make the whole chicken, instead cooked one chicken breast with skin and bone. Followed the recipe exactly, and roasted the chicken in the oven until the temperature of the breast was 165 F, which took me about 10 minutes. Then let the cooked chicken breast stand for about 10 minutes, this way made a succulent chicken breast. Served it with some roasted baby carrots tossed with same spices for chicken, delicious!













Trans-fat Free, Low Carb, Sugar-Free


3 ½ pounds chicken
4 cloves garlic
1 each lemon
½ teaspoon cumin
½ teaspoon coriander
½ teaspoon paprika
½ teaspoon black pepper
freshly ground
¼ teaspoon cinnamon
¼ teaspoon cayenne pepper
½ teaspoon salt
3 tablespoons olive oil


Preheat oven to 400℉ (200℃).

Pat chicken dry. Rub with flattened garlic cloves; place garlic in cavity.

Squeeze lemon into small bowl; place lemon in cavity.

Brush chicken with half of juice. Mix spices and salt and rub over and inside chicken.

Tie legs together. Heat oil in large ovenproof skillet.

Add chicken, breast side up.

Add remaining lemon juice to skillet.

Baste chicken with pan juices.

Transfer to oven, and bake until juices run clear.

Baste occasionally. Roast about 1 hour.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 430g (15.2 oz)
Amount per Serving
Calories 85941% of calories from fat
 % Daily Value *
Total Fat 39g 61%
Saturated Fat 9g 47%
Trans Fat 0g
Cholesterol 354mg 118%
Sodium 639mg 27%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 2%
Sugars g
Protein 231g
Vitamin A 7% Vitamin C 14%
Calcium 8% Iron 30%
* based on a 2,000 calorie diet How is this calculated?


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