Moroccan Roasted Chicken Recipe with Bold Flavors

Name: Moroccan Roasted Chicken (Easy Whole Roast Chicken Recipe)
Prep time: 10 min
Cook time: 90 min
Total time: 1540 min
Ingredients: 1 (4-6) pound whole chicken; 1/2 cup preserved lemons; 1/2 cup green olives; 1 small onion (chopped); 4 garlic cloves (smashed); 3 tablespoons olive oil (separated); 1 tablespoon paprika; 1/2 teaspoon cinnamon; 1/2 teaspoon ginger paste; 1 teaspoon ras el hanout; 3 teaspoons salt (separated); 20 small white potatoes; 1 pint grape or cherry tomatoes

This Moroccan roasted chicken is loaded with warm spices, preserved lemons, olives, and garlic for a deeply flavorful roast chicken recipe with crispy skin and juicy meat. If you love bold Mediterranean and North African flavors, you should also check out these Preserved Lemons to make this dish even more authentic.

The combination of ras el hanout, paprika, cinnamon, and roasted vegetables creates a comforting dinner that feels impressive enough for entertaining but simple enough for a weekend meal.

This is the best roasted chicken ever (well, except for this gochujang chicken we made recently). And simple. Simple as in easy to make, but also simple, amazing flavors.

Salty preserved lemons, brined green olives, paprika, ginger, turmeric, cinnamon, oh my! So many amazing flavors are going on here.

And you can't forget that skin...that deliciously fatty but crispy chicken skin that is the start of many a family feud. My step father in law and I often eye each others plate to make sure no one has more skin.

We do this when I make this air fryer whole chicken, Dutch oven roasted chicken or this Whole Roasted Indian Chicken too.

whole roasted moroccan chicken on a tray with tomatoes, potatoes and onions

What is Moroccan Roasted Chicken?

Moroccan roasted chicken is a whole chicken seasoned with warm North African spices and commonly roasted with preserved lemons, olives, garlic, and vegetables. The result is a savory, aromatic chicken with bright citrus flavor and crispy roasted skin.

Jump to:

Want to Save This Recipe?

Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!

By submitting this form, you consent to receive emails from Went Here 8 This.

Why This Recipe Works

Uses simple ingredients with bold flavor payoff
Preserved lemons add authentic Moroccan flavor
Crispy roasted skin with juicy meat
Potatoes cook directly in flavorful drippings
Great for entertaining
Excellent make-ahead dinner

Why This Moroccan Roasted Chicken is Better Than Store-Bought

Store-bought rotisserie chicken lacks the depth of flavor you get from homemade spice blends and preserved lemons. This recipe delivers:

richer seasoning
crispier skin
fresher ingredients
customizable spice levels
flavorful roasted vegetables all in one pan

What is My Take on Preserved Lemon Chicken?

Preserved lemons completely transform roast chicken by adding a bright salty citrus flavor that penetrates the meat while roasting. Combined with ras el hanout and olives, this Moroccan chicken recipe develops deep savory flavor that tastes even better the next day.

For a complete meal, serve it with Instant Pot Couscous to soak up all the flavorful pan juices.

Ingredients

👉 Scroll down to the recipe card for a printable version of ingredients and instructions.

Use a 4-6 lbs. whole chicken for this Moroccan chicken recipe. If you use a smaller chicken, you will need to adjust the roast time down, and vice versa. Rule of thumb is 15 minutes per pound, but that's not always totally accurate (use a Thermapen to get super accurate results every time).

1 (4-6) pound whole chicken
½ cup preserved lemons
½ cup green olives
1 small onion chopped
4 garlic cloves smashed
3 tablespoons olive oil separated
1 tablespoon paprika
½ teaspoon cinnamon
½ teaspoon ginger paste
1 teaspoon ras el hanout
3 teaspoons salt separated
20 small white potatoes
1 pint grape or cherry tomatoes

If you've never had preserved lemons, you totally need them in your life (learn how to make Preserved Lemons). The flavor they add is like none other. And they are super easy to make at home, though it takes some time for them to preserve. If you don't have time, you can also buy them HERE.

So you can either make your own and store them, or you can buy them on Amazon if you're ready to make this now (preserved lemons take about 30 days to properly preserve - just note it for the future).

Green Vs. Black Olives

The difference between green and black olives is just the time in which they are harvested. Green olives are picked before they are ripe, while black olives ripen on the tree and are then picked.

Because green olives are bitter, they must be cured before they are used. They also must be soaked in a lye solution before they can be brined.

What is Ras El Hanout?

Ras El Hanout is a a Moroccan/Tunisian spice blend that typically contains ground spices such as cumin, coriander, cardamom, allspice, ginger, pepper, among others (affiliate link). The mixture varies among different families and producers of the spice. It has a wonderfully warm, savory flavor that is incredible rubbed on pork, chicken and fish. It's also great used in soups, rice, and pasta.

What is Paprika?

Paprika is a spice that is made from ground peppers. There are many different kinds ranging from mild to spicy to smoked. Honestly, any kind of paprika will work wonderful in the recipe. I typically use a Spanish Paprika.

Key Ingredients

Preserved Lemons - These provide the tangy salty flavor that gives Moroccan roasted chicken its signature taste.
Ras el Hanout - A traditional Moroccan spice blend that adds warmth and complexity.
Green Olives - Add a briny contrast that balances the richness of the chicken.

roasted moroccan chicken in a roasting pan

Step by Step Instructions

Step1: First, pat your chicken dry, remove any innards, and place it on a roasting rack or directly in a roasting pan.

Combine 2 tablespoons of olive oil, paprika, cinnamon, ginger, ras el hanout and 1 teaspoon of the salt in a bowl and mix into a paste. Massage the paste onto the chicken, covering all sides.

Step2: Remove the pulp from the preserved lemons - we are only using the skins in this recipe. Reserve the pulp for future use if desired. Chop the preserved lemon peels.

Step3: Stuff the cavity with the mixture of onions, smashed garlic, olives and preserved lemons. Let it sit in the fridge overnight, uncovered to marinade.

Step4: Preheat the oven to 450F degrees. Remove the chicken from the fridge and let it come to room temperature (let it sit for about 30 minutes).

Step5: Truss the chicken legs with twine. Place the small potatoes in the bottom of the roasting pan and drizzle with olive oil and salt. Cover the chicken loosely with foil.

Step6: Place the chicken in the oven and turn the heat down to 400F degrees. Roast the chicken for 90 minutes, or until the internal temperature reaches 160F degrees.

raw chicken on a baking rack with legs trussed and covered in orange sauce

Step7: Remove it halfway through cooking (at the 45 minute mark). Add the cherry/grape tomatoes to the roasting pan. Sprinkle with 1 teaspoon of salt. Also, remove the foil at this point.

Step8: Baste the chicken with it's own juices halfway through.

How to Get Crispy Skin and Juicy Chicken

Refrigerate uncovered overnight
Bring chicken to room temperature before roasting
Start with high heat
Baste during cooking
Let the chicken rest before carving

Common Mistakes to Avoid

Skipping overnight refrigeration
Not drying the chicken skin
Overcooking the chicken
Forgetting to baste
Removing the foil too early

Variations

Add chickpeas to the roasting pan
Swap green olives for kalamata olives
Add carrots or cauliflower
Add cayenne for extra heat
Garnish with cilantro or parsley

What to Serve With Moroccan Roasted Chicken

This Moroccan roast chicken pairs perfectly with grains, vegetables, and Mediterranean-inspired side dishes.

Serve it with:

Couscous Salad this is the ultimate couscous salad here and I highly recommend making it. It's one of our favorites!
Start with a salad like this Cucumber Tomato Salad or these sous vide chicken wings (they have peri peri sauce!);
Coconut Rice
Mashed Sweet Potatoes - the sweetness from the sweet potatoes goes great with the bold flavors of the chicken;
Try it with this simple Braised Broccolini with garlic and lemon;
No meal is complete without bread, am I right? Try this Chapati Recipe (East African style bread).

Expert Tips

Use only the skins of the preserved lemons, discard any pulp, or use it in cocktails, puree it in dips for extra tanginess, or saute it with veggies (you could use it in this Broccolini).
Leaving the chicken uncovered while it sits in the fridge allows the skin to dry, which is what gives us that perfectly crispy skin when roasting.
Chicken is safe to eat at 165 degrees. I typically cook the chicken to 160 degrees and remove from the heat. The temperature will continue to rise to 165 degrees. Use an instant read thermometer like this Thermapen to check the temperature (affiliate link).
If the skin of the chicken starts to brown too much, cover it loosely in aluminum foil while it roasts. Remove the foil at the end to crisp it up.

Frequently Asked Questions

What Temperature Should a Whole Chicken Be Cooked To?

A chicken is safe to eat at 165 degrees. I typically cook the chicken to 160 degrees and remove from the heat. The temperature will continue to rise to 165 degrees. Check it before eating. (I use the Thermapen to check temperatures - see below for further details).

Can I make Moroccan roasted chicken ahead?

Yes. Marinating overnight improves the flavor significantly.

What are preserved lemons?

Preserved lemons are lemons cured in salt that develop a deeply savory citrus flavor.

Can I use chicken pieces instead of a whole chicken?

Yes, but cooking times will vary.

Storage + Reheating + Make Ahead + Meal Prep

Storage - Store leftovers in an airtight container for up to 4 days.
Reheating - Reheat in a 350F oven for best texture.
Make Ahead - Season and refrigerate the chicken overnight.
Meal Prep - Use leftovers for salads, wraps, rice bowls, or sandwiches.

Tools used

Thermapen MK4: The Thermapen is an instant read thermometer that has been a dream! It is totally accurate and gives you an incredibly fast reading so you're not wondering what the real temperature is. It's not a cheap tool, but it's a lifesaver for someone like me who consistently under-cooks chicken....
Roasting pan: I love this large roasting pan with handles. It's fits a pretty large bird (or ham, or lasgana, etc) and it easy to handle.
Roasting rack: I like to use a roasting rack so the bottom of the chicken doesn't get soggy.
Twine: I use this twine to truss the chicken so the legs don't dry out.

Closing Moroccan Style Roast Chicken

This Moroccan roasted chicken combines warm spices, preserved lemons, olives, crispy skin, and juicy meat into a flavorful dinner that’s both comforting and impressive. It’s an easy way to bring bold North African-inspired flavors into your kitchen.

Try These Other Favorite Chicken Recipes

Whether you want a whole roasted chicken, or just some thighs (we don't really do breasts around here guys), here are some of the most popular chicken recipes on the site: