Whole Roasted Chicken North African Style

READY IN: 1hr 15mins




  • Heat oven to 425 degrees F.
  • After washing chicken, wipe with paper towels and season the chicken and cavity with salt and pepper.
  • Using a mortar and pestle, pound the parsley, chervil, chopped onion, butter, cumin, cayenne pepper, and 1/2 tsp salt to a paste.
  • Spread the paste carefully over the whole chicken with a spatula.
  • Place a skewer through the wings of the chicken to secure them closely to the sides of the bird during cooking.
  • Lay the chicken, breast side down, in a roasting pan and roast for 20 minutes until lightly browned.
  • Turn the bird over so that the breast is up and roast for another 15-20 minutes.
  • Remove chicken from oven and turn down the heat to 350 degrees F.
  • Meanwhile, lightly dust the chicken breast with flour.
  • Place chicken back in oven.
  • Baste with pan juices and continue to roast for about 1 hour or until the chicken is done, and continue basting frequently during cooking time.
  • When done, the juices will run clear when you push a skewer through the thickest part of the leg.
  • Remove chicken to a cutting board and carve.
  • Serve immediately.