This Moroccan Roasted Chicken and Vegetables recipe brings together fragrant spices and tender, juicy chicken for a comforting, flavor-packed meal. With roasted sweet potatoes, cauliflower, and onions, it’s both wholesome and satisfying—perfect for a family dinner or a cozy weekend meal.

Why You’ll Love This Recipe

You’ll love how this recipe balances sweet, savory, and spicy flavors in one dish. The chicken develops a crispy, golden skin while the vegetables soak up all the aromatic juices. It’s simple to prepare yet impressive enough for guests, and it’s gluten-free, dairy-free, and naturally wholesome.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 whole chicken (5–6 pounds), preferably pasture-raised
• Kosher salt, to taste
• Ground black pepper, to taste
• 2 ½ tablespoons sweet paprika
• ½ tablespoon ground cumin
• ⅛ teaspoon cayenne pepper (optional)
• ¾ teaspoon ground cinnamon
• Zest of 1 lemon, plus the lemon cut into quarters
• 5 tablespoons olive oil (divided)
• 1 pound sweet potatoes, peeled and cut into 1 ½-inch pieces
• 1 head cauliflower, cut into 1-inch florets
• 1 large red onion, peeled, halved, and cut into wedges

Directions

1. Preheat the oven to 450°F (230°C). Grease a large 4.5-quart baking dish with olive oil.
2. Pat the chicken dry and place it breast side up in the baking dish.
3. Gently separate the skin from the breast meat to create small pockets.
4. Season the chicken generously with salt and pepper.
5. In a bowl, combine paprika, cumin, cayenne, cinnamon, and lemon zest. Reserve 1 tablespoon of the mixture for the vegetables.
6. Mix the remaining spices with 2 tablespoons olive oil to form a paste. Rub this mixture under the chicken skin and over the entire surface.
7. Stuff the cavity with the lemon quarters. Roast uncovered for 30 minutes.
8. In another bowl, toss the sweet potatoes, cauliflower, and onion with 3 tablespoons olive oil, salt, pepper, and the reserved spice mix.
9. After 30 minutes of roasting, remove the chicken and add the vegetables around it. Reduce the oven temperature to 425°F (220°C).
10. Roast for an additional 45 minutes, or until the chicken’s internal temperature reaches 165°F (74°C).
11. Let the chicken rest for 10 minutes before carving. Serve with the roasted vegetables.

Servings and timing

Serves 4
Prep time: 20 minutes
Cook time: 1 hour 10 minutes
Total time: 1 hour 30 minutes

Variations

• Add more vegetables: Try adding carrots or bell peppers for more color.
• Use chicken pieces: Substitute the whole chicken with bone-in thighs or breasts for quicker cooking.
• Spice twist: Add turmeric or coriander for a deeper Moroccan flavor.
• Citrus boost: Use orange zest instead of lemon for a sweeter aroma.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm in a 350°F (175°C) oven for 15–20 minutes or microwave individual portions until hot. For best texture, avoid over-microwaving to keep the chicken juicy and skin crisp.

FAQs

How do I know when the chicken is fully cooked?

Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.

Can I make this with chicken breasts instead of a whole chicken?

Yes, but reduce the roasting time to about 40–45 minutes total, depending on thickness.

What can I serve with Moroccan roasted chicken?

It pairs well with couscous, quinoa, or a light green salad.

Can I prepare this recipe ahead of time?

You can season the chicken and chop the vegetables a day in advance, keeping them refrigerated until ready to roast.

Can I make this dish spicier?

Yes, increase the cayenne pepper or add a pinch of chili flakes.

Is this recipe gluten-free?

Yes, it’s completely gluten-free.

Can I use a different oil?

Yes, avocado oil or melted ghee work well too.

How do I keep the chicken skin crispy?

Roasting the chicken alone for the first 30 minutes at high heat helps achieve crispy skin.

Can I use frozen vegetables?

Fresh vegetables are best, but if using frozen, thaw and pat dry to avoid excess moisture.

What wine pairs well with this dish?

A crisp white like Sauvignon Blanc or a light red such as Pinot Noir pairs beautifully.

Conclusion

Moroccan Roasted Chicken and Vegetables is a simple yet flavor-packed dish that celebrates the warm, aromatic spices of Moroccan cuisine. With its golden, crispy chicken and tender, spiced vegetables, it’s a satisfying meal that’s as nourishing as it is delicious—perfect for weeknights or special dinners alike.

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