Name: Moroccan Roasted Chicken
Prep time: 50 min
Cook time: 1 h 30 min
Total time: 2 h 20 min
Ingredients: 2 teaspoons smoked paprika; 2 teaspoons cumin; 1 teaspoon garlic powder; 1 teaspoon dried oregano; ½ teaspoon cinnamon; 1 teaspoon salt; 1 teaspoon black pepper; 3 tablespoons olive oil, divided; 5 pound whole roasting chicken; 1 large navel orange, halved; 1 medium yellow onion, cut into quarters; 2 cups sliced carrots; 2 cups halved brussels sprouts; 1 pound baby golden potatoes, halved

Moroccan Roasted Chicken

Print Recipe

Moroccan Roasted Chicken is an easy one-pan dinner that takes just 20 minutes hands-on time to prepare. Rubbed with Moroccan spices, this flavorful and tender chicken will be on repeat for your family.

Gluten Free, Grain Free, Nut Free, Egg Free, Soy Free, Dairy Free

Author: Chelsey
Prep Time: 20 minutes
Chill Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours 20 minutes

Ingredients

Scale

2 teaspoons smoked paprika
2 teaspoons cumin
1 teaspoon garlic powder
1 teaspoon dried oregano
½ teaspoon cinnamon
1 teaspoon salt
1 teaspoon black pepper
3 tablespoons olive oil, divided
5 pound whole roasting chicken
1 large navel orange, halved
1 medium yellow onion, cut into quarters
2 cups sliced carrots
2 cups halved brussels sprouts
1 pound baby golden potatoes, halved

Cook Mode Prevent your screen from going dark

Instructions

In a small bowl mix together the smoked paprika, cumin, garlic powder, dried oregano, cinnamon, salt and pepper. Set aside for a few minutes.
Pat the chicken dry (do not rinse the chicken) and place in a 9×13-inch glass baking dish (I like this oval one). Stuff the cavity with the orange halves and half of the onion. You can also season the inside cavity with salt and pepper.
Rub the spice mixture all over the chicken. Drizzle with 2 tablespoons olive oil (~1 tablespoon approximately for each side of the chicken), rubbing the spice mixture into the chicken to season well. The entire chicken should be covered with the spice mixture – be sure to get behind the legs! Cover and refrigerate for 30 minutes, up to overnight.
When ready to cook the chicken, preheat the oven to 400°F. Distribute the carrots, brussels sprouts, potatoes and remaining onion on the bottom/sides of the dish and toss in 1 tablespoon of olive oil.
Roast at 400°F. Check the chicken after 1 hour and 30 minutes. The chicken is done when the internal temperature reaches 165°F (I like to use a meat thermometer, like this one). If the skin is getting too crispy, cover the chicken with tin foil and continue to cook until done and the internal temperature reaches 165°F. Enjoy!

Keywords: roasted chicken

Find it online: https://chelseyamernutrition.com/moroccan-roasted-chicken/