Moroccan roast chicken

4.7 of 5 (3)
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 146.3
  • Total Fat: 4.4 g
  • Cholesterol: 78.8 mg
  • Sodium: 277.4 mg
  • Total Carbs: 0.4 g
  • Dietary Fiber: 0.2 g
  • Protein: 24.7 g

View full nutritional breakdown of Moroccan roast chicken calories by ingredient
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Number of Servings: 6


    3.5 lbs roasting chicken
    .5 tbsp olive oil
    .5 tsp fennel seed
    5. tsp coriander seed
    .25 tsp cumin seed
    .25 tsp ground cardamom
    .5 tsp black pepper
    5.tsp salt
    .5 onion sliced


Pre-heat oven to 375 F.
Rinse chicken and pat dry.
Grind spices with salt with mortar and pestle (or spice grinder).
Rub chicken with oilve oil and spice mixture.
stuff cavity with onion and plug hole with 1/2 lemon.
Place on baking rack and bake until juices run clear (about 1 hour). Rotate a couple of times if your oven is prone to hotspots.
Serves 6

Number of Servings: 6

Recipe submitted by SparkPeople user LITTLE_NIKKE.

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Member Ratings For This Recipe

  • Very Good
    Great recipe and very easy to make on the fly. The only change I made was to season the actual breast under the skin with some poultry season before putting it in the oven. This made a great chicken salad for lunch the following day as well! - 5/25/09

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  • Incredible!
    Great! I made a minor change - used cut up chicken and cooked in a non-stick skillet (oven was on the fritz). I will make this again. Might try on the grill. - 1/25/09

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  • Incredible!
    We left out the cardamom (didn't have any & WOW it's expensive at the supermarket), but used the rest of the spice mix and the flavor was great. It cooks more quickly if you split the chicken down the center and lay it flat--about 35-40 mins. Chicken was really juicy and flavorful. - 4/1/08

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