Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Roasted Moroccan Spiced Chicken Recipe
    Lost? Site Map

    Roasted Moroccan Spiced Chicken

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

    Sort by:

    • on April 24, 2010

      The spices were great on this chicken. I only had chicken legs so that is what I used and I roasted them in my cast iron skillet with new potatoes. When the chicken was done roasting, I placed my skillet back on the stove and I deglazed the pan with a little butter and lemon juice. This dish was wonderful! Thanks for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 15, 2010

      Tender, juicy, and full of flavor! This was lemony and spicy and oh so good. I cut the backbone out of the chicken and flattened it (I think spatchcock?). Anyway, it only took 35 minutes to cook that way and looks great. Other than that, followed the directions.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 06, 2010

      I originally found this recipe in a small Bon Appetit cookbook that I got for subscribing. I can't find the cookbook and came looking for it here. It's delicious and so wonderful while cooking. It's great for that day you're shut in and get to smell the chicken roasted for a while. I usually use large roasters (7 lbs) and double the spice/garlic/lemon aspects of the recipes. It's great as leftovers as well. Thanks for posting this recipe, I'm so happy to have it again.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 08, 2008

      I didn't have a whole chicken on hand, but I had 4 chicken breasts. I also used a lime instead of a lemon. The lime tasted very good and I didn't miss the lemon taste at all. Rather than bake the chicken after searing it, I browned both sides and let it simmer on low (covered) for nearly 25 minutes. It came out a bit dry and I missed a moist sauce for this dish. It's possible that my substitution of the breasts led to a drier chicken. Overall, however, the dish was very good. I served it with couscous.

      people found this review Helpful. Was this review helpful to you? Yes | No
    « Previous 1 Next »


    Nutritional Facts for Roasted Moroccan Spiced Chicken

    Serving Size: 1 (571 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 1310.4
    Calories from Fat 917
    Total Fat 101.8 g
    Saturated Fat 26.0 g
    Cholesterol 374.3 mg
    Sodium 933.5 mg
    Total Carbohydrate 5.9 g
    Dietary Fiber 1.5 g
    Sugars 0.8 g
    Protein 88.8 g


    Over 475,000 Recipes Network of Sites