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Moroccan-style Roast Chicken

Moroccan-style Roast Chicken Recipe
Prep/Cook Time: 70 Minutes
Servings: 4
Average Rating: Star Star Star Star Star

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1
2 tablespoons melted butter
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon paprika (optional)
1/2 teaspoon ground turmeric (optional)
Salt and freshly ground pepper to taste
1 lemon, halved


  1. Preheat oven to 425°F. Remove giblets and visible fat. Rub inside and out with butter and seasonings. Place lemon in cavity. If desired, fold back wings and tie legs together with kitchen string.
  2. Place chicken breast-side up in shallow roasting pan. Roast 30 minutes.
  3. Baste with pan juices and reduce heat to 375°F. Tent chicken loosely with aluminum foil. Cook 30 to 40 minutes longer, until juices run clear when thigh is pierced with a fork, and a meat thermometer registers 180° F when inserted in the thickest part of thigh.
  4. Remove chicken to a warm platter.Serve, if desired, with hot couscous tossed with melted butter, raisins, toasted almond slivers and chopped parsley. Serve chicken and couscous with pan juices.

  • Serving Size

  • Servings Per Recipe 4

  • Amount Per Serving (* % of Daily Value)

  • Calories 249

  • Total Fat 18.9g (0%)

  • Saturated Fat 7.7g (0%)

  • Trans Fat 0g

  • Cholesterol 113mg (0%)

  • Sodium 52mg (0%)

  • Total Carbohydrate 4g (0%)

  • Dietary Fiber 2g

  • Sugars g

  • Protein 20g

  • Vitamin A %

  • Vitamin C %

  • Calcium %

  • Iron %

  • * Percent of Daily Values are based on a 2,000 calorie diet.

    ** This is a representation of the nutrition label. The actual nutrition label may vary slightly.




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