There’s something magical about the depth of flavor in Moroccan food, and this Moroccan Herb Chicken Roast with Chermoula Sauce captures that magic in every bite. It's a beautiful fusion of earthy spices, fresh herbs, citrusy brightness, and melt-in-your-mouth roasted chicken. Whether you’re planning a special Moroccan dinner or just want to elevate your usual roast chicken night, this dish is bold, vibrant, and deeply satisfying. Inspired by traditional Moroccan chicken dishes and flavored with the iconic ras el hanout spice blend, this recipe also pays homage to the rich tapestry of Moroccan tagine recipes, while bringing something unique to the table with a punchy green chermoula sauce.
Moroccan Herb Chicken Roast with Chermoula Sauce
Prep Time 25 minutes mins
Cook Time 1 hour hr 20 minutes mins
Total Time 1 hour hr 45 minutes mins
Course Main Course
Cuisine Moroccan, North African
Roasting pan or baking dish Essential for even roasting. A cast-iron skillet or Dutch oven works beautifully too, especially for heat retention and crisp skin.
Blender or food processor For blending the chermoula sauce. A mortar and pestle can work, though it'll be more rustic.
Meat Thermometer Helpful to ensure the chicken reaches an internal temp of 165°F (74°C) without overcooking.
Sharp knife For prepping herbs, garlic, and carving the chicken.
Tongs or spatula To flip or move the chicken during roasting if needed.
Foil Optional for tenting if the skin browns too quickly.
For the Moroccan Herb Chicken Roast
- 1 whole chicken about 3.5 to 4 lbs, skin-on and bone-in
- 3 tbsp olive oil
- Juice and zest of 1 lemon
- 4 garlic cloves minced
- 2 tsp ras el hanout or a mix of cumin, coriander, paprika, ginger, turmeric, and cinnamon
- 1 tsp sweet paprika
- 1 tsp ground cumin
- 1/2 tsp cayenne pepper optional for heat
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1 tbsp chopped fresh cilantro
- 1 tbsp chopped fresh parsley
- 1 tbsp chopped fresh mint
- 1 small onion sliced
- 1 lemon sliced into rounds
- 1 cup chicken broth or water
For the Chermoula Sauce
- 1 cup fresh cilantro stems okay
- 1 cup fresh parsley
- 2 garlic cloves
- Juice of 1 lemon
- 1 tsp ground cumin
- 1 tsp sweet paprika
- 1/2 tsp chili flakes optional
- 1/4 cup olive oil
- Salt to taste
Optional Add-Ons
- 3 medium potatoes peeled and quartered (to roast alongside chicken)
- Green or black olives pitted
- Preserved lemon slices traditional touch
Prepare the Marinade
In a small bowl, combine olive oil, lemon juice and zest, minced garlic, ras el hanout, cumin, paprika, cayenne, salt, pepper, and chopped herbs. Mix well to form a thick, fragrant paste. This spice paste is where all the depth comes from, channeling the essence of Moroccan spiced roast chicken.
Marinate the Chicken
Pat the chicken dry with paper towels. Using your hands (or a spoon), gently separate the skin from the meat over the breast and thighs, then stuff some of the marinade directly under the skin. Rub the remaining marinade all over the exterior and inside the cavity. Stuff the cavity with lemon slices and some onion.
For best results, marinate overnight, but a minimum of 1 hour at room temperature also works.
Preheat the Oven and Prep the Pan
Preheat the oven to 400°F (200°C). Arrange sliced onion, remaining lemon rounds, and optional potato chunks in the base of a roasting pan. Pour in the broth or water to prevent sticking and to keep the meat juicy. Place the chicken on top, breast side up.
Roast the Chicken
Roast for about 1 hour and 20 minutes, basting every 25–30 minutes with pan juices. If the top begins to brown too quickly, tent loosely with foil.
Check for doneness with a meat thermometer inserted into the thickest part of the thigh (without touching bone)—it should register 165°F.
Prepare the Chermoula Sauce
While the chicken is roasting, blend all chermoula ingredients—cilantro, parsley, garlic, lemon juice, cumin, paprika, chili flakes, olive oil, and salt—until smooth. The sauce should be punchy, herby, and slightly tangy.
Rest and Carve
Once the chicken is done, remove it from the oven and let it rest for 10–15 minutes. This allows the juices to redistribute. Then carve into pieces and serve with the roasted potatoes and pan juices.
Serve with Chermoula
Generously spoon chermoula sauce over each serving of chicken, or serve on the side as a vibrant dipping sauce. It’s also fantastic drizzled over potatoes or even scooped up with flatbread.
Pairings
This Moroccan chicken roast pairs beautifully with a number of sides and drinks:
Side Dishes
- Couscous with almonds and raisins: Light, fluffy, and subtly sweet—a nice contrast to the savory roast.
- Roasted carrots with honey and cumin: Earthy and slightly sweet, they bring out the Moroccan spice profile.
- Simple cucumber yogurt salad: Cools down the heat and complements the bold chermoula.
- Flatbread or khobz: Great for scooping up sauce and pan juices.
Drinks
- Mint tea: A refreshing and traditional non-alcoholic pairing.
- Dry white wine: Think Sauvignon Blanc or a lightly oaked Chardonnay.
- Citrus-infused water: Lemon, orange, or cucumber water helps balance the spices.
If you’re creating a Moroccan dinner spread, consider including classics like Moroccan lamb tagine, chicken tagine recipes, or even Moroccan lamb stew to create a multi-course feast. The flavors all work harmoniously.
FAQs
1. Can I use chicken breasts instead of a whole chicken?
You can, but the dish loses some of its juicy texture and complexity. Bone-in, skin-on thighs or drumsticks are a better substitute than breasts. However, roasting a whole chicken really brings out the essence of a traditional Moroccan chicken dish.
2. What is ras el hanout and can I make it at home?
Ras el hanout is a North African spice blend that typically includes cumin, coriander, cinnamon, turmeric, ginger, paprika, and sometimes even rose petals or nutmeg. It varies by region and brand. You can make your own at home or buy it pre-blended in Middle Eastern or specialty stores.
3. What’s the difference between this roast and chicken tagine recipes?
Tagine cooking usually involves braising meat with vegetables and sauce in a special conical clay pot. It’s slower and produces a stew-like texture. This roast, however, has a crispy exterior and is cooked dry in the oven. Both are rooted in Moroccan food traditional styles but offer different textures and techniques.
4. Can I adapt this recipe using lamb?
Yes! You can apply the same herb-spice marinade to a bone-in lamb shoulder or leg. It’ll give you results similar to Moroccan lamb recipes, and pairs just as well with chermoula. Adjust roasting time based on the size and cut.
5. What if I don’t have all the herbs for the chermoula?
No problem—parsley and cilantro are the essentials. Mint adds brightness, but you can skip it or replace it with a tiny bit of basil. The chermoula is very flexible, and even some versions in Moroccan tajine recipes keep it simple.
