Inspired by ras el hanout, the earthy sweet Moroccan spice blend used across North Africa, the combination of spices used for this chicken turns its skin a beautiful mahogany brown and imparts a rich flavor to both skin and meat. If cooking the chicken in the oven, use the juices left in the pan to make a sauce by adding a little fresh rosemary and a few drops of sherry vinegar.–Steve Johnson
LC Roast Chicken Redux Note
This roast chicken redux, dear reader, is not the roast chicken that your mother made. And with all due respect, we couldn’t be happier about that fact. See, you already know how to make that. This roast chicken also deserves to be in your repertoire. Dare you to disagree.
Roast Chicken with Moroccan Spices Recipe
- Quick Glance
- 15 M
- 2 H
- Serves 4
- 1 whole (about 4 pounds) chicken
- 2 tablespoons Moroccan Spice Rub
- 2 tablespoons extra-virgin olive oil
- Kosher salt to taste
- 1 sprig rosemary (if roasting chicken in the oven)
- Sherry vinegar (if roasting chicken in the oven)
- 1. Pat the chicken completely dry, inside and out. Rub the outside of the bird with the spice mixture followed by the olive oil. Sprinkle with salt and let the bird rest for about 20 minutes.
- 2. To grill the chicken, use a combination of hardwood logs and all-natural hardwood charcoal and build a small fire on one side of an outdoor kettle-style cooker. When about 1/3 of the charcoal is lit, place the chicken on the grill on the opposite side of the cooker, away from the fire. Cover loosely with the lid and open the top vent so that the fire continues to smolder without burning bright. Allow the chicken to smoke-roast for about 1 1/4 hours, turning it every 15 or 20 minutes to ensure even cooking all around. The bird is done when the thigh joints start to loosen, the juices in the cavity run clear, and the skin is a beautiful mahogany brown. An instant-read thermometer should register 165°F (74°C).
To roast the chicken, preheat the oven to 350°F (176°C) and adjust the oven rack to the center position. Place the chicken in a cast-iron skillet on the center rack and turn it every 20 minutes to crisp the skin all over. After about 1 1/4 hours, or when the thigh joints begin to loosen and the juices inside start to run clear, the chicken should be ready. An instant-read thermometer should register 165°F (74°C).
- 3. Let the chicken rest for about 10 minutes, then cut it into pieces. If the chicken was roasted in the oven, you can use the juices left in the skillet to make a sauce by adding a sprig fresh rosemary, a few drops sherry vinegar, and a pinch salt, whisking to blend. Serve the chicken while still warm.
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