Skip to main content

Roasted Organic Chicken with Moroccan Spices

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026

Meets Patient’s editorial guidelines

This vibrant Moroccan spiced roast chicken offers a fragrant alternative to the traditional Sunday roast. Infused with a zesty marinade of ras el hanout, fresh mint and lemon, the organic chicken remains succulent while developing a beautifully spiced, golden skin. Piercing the whole lemons before placing them inside the cavity ensures the citrus steam seasons the meat from within, creating a deep and aromatic savoury flavour profile.

As a diabetes-friendly main course, this dish is naturally high in lean protein and uses heart-healthy olive oil instead of saturated fats. It pairs perfectly with a light quinoa salad or roasted Mediterranean vegetables like courgettes and peppers. This simple yet impressive bird is ideal for a nutritious family meal or a weekend gathering where you want to serve something both wholesome and sophisticated.

In this article:

Continue reading below

Ingredients for Roasted Organic Chicken with Moroccan Spices

  • 45ml olive oil

  • 45ml fresh lemon juice

  • 2 tablespoons Hungarian sweet paprika

  • 1 tablespoon ras-el-hanout*

  • 1 tablespoon chopped fresh mint

  • 1 tablespoon salt

  • 2 teaspoons grated lemon peel

  • 1 teaspoon ground black pepper

  • 1 garlic clove, peeled

  • 1 4 3/4- to 2.3kg whole free-range organic chicken

  • 2 small whole lemons, pierced all over with fork

  • 6 garlic cloves, unpeeled

How to make Roasted Organic Chicken with Moroccan Spices

Position rack in centre of oven and preheat to 204°C. Blend first 9 ingredients in blender to moist paste.

Remove neck, giblets, and excess fat from main cavity of chicken. Rinse chicken inside and out; pat dry with paper towels. Rub 1/3 of spice paste into main cavity and neck cavity, then rub remaining spice paste all over outside of chicken. Place lemons and garlic cloves in main cavity of chicken. Tie legs together. Place chicken on rack in roasting pan. Roast 45 minutes; tent with foil to prevent overbrowning. Continue to roast chicken until instant-read thermometer inserted into thickest part of thigh registers 77°C, about 45 minutes. Transfer chicken to platter; let stand 10 minutes (internal temperature will increase by 5 to 10 degrees).

*A Moroccan spice blend available at some specialty foods stores, Middle Eastern markets, and by mail from The Spice House (312-274-0378; thespicehouse.com).

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 17 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
flu eligibility checker

Ask, share, connect.

Browse discussions, ask questions, and share experiences across hundreds of health topics.

symptom checker

Feeling unwell?

Assess your symptoms online for free

Sign up to the Patient newsletter

Your weekly dose of clear, trustworthy health advice - written to help you feel informed, confident and in control.

Please enter a valid email address

By subscribing you accept our Privacy Policy. You can unsubscribe at any time. We never sell your data.