Moroccan-style roast chicken

Spiced with ras el hanout & chilli

Moroccan-style roast chicken

Moroccan-style roast chicken

Serves 4 to 6
Cooks In1H 30M
DifficultyNot too tricky
Nutrition per serving
  • Calories 301 15%
  • Fat 14.1g 20%
  • Saturates 3.6g 18%
  • Sugars 0.3g 0%
  • Salt 1g 17%
  • Protein 43.9g 88%
  • Carbs 0.5g 0%
  • Fibre 0g -
Of an adult's reference intake
Recipe From

Jamie Magazine

By Georgie Hayden
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Ingredients

  • 2 preserved lemons
  • 1 tablespoon ras el hanout
  • 1 dried chilli
  • 1 x 1.6kg whole free-range chicken
  • olive oil
  • 1 teaspoon rose petals (unsprayed) , optional
  • a few sprigs of fresh coriander
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Recipe From

Jamie Magazine

By Georgie Hayden
Tap For Ingredients

Method

  1. Preheat the oven to 180ºC/350ºF/gas 4.
  2. Finely chop 1 of the preserved lemons and bash together with the ras el hanout, dried chilli and a pinch of sea salt and black pepper using a pestle and mortar.
  3. Slice the remaining lemon and divide between the base of a roasting tray and the cavity of the chicken.
  4. Slash the chicken breast a few times and rub in the marinade. Drizzle with oil, rub again, and place in the roasting tray.
  5. Scatter with rose petals (if using), and roast for 1 hour 20 minutes, until the skin is sticky and chicken is cooked. Pick, then scatter over the coriander leaves to serve.
Recipe From

Jamie Magazine

By Georgie Hayden