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Moroccan Herb Chicken Roast with Chermoula sauce

Moroccan Herb Chicken Roast with Chermoula Sauce

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Prep Time 25 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 45 minutes
Course Main Course
Cuisine Moroccan, North African
Servings 4

Equipment

  • 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.

Ingredients
  

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

Instructions
 

Prepare the Marinade

  1. 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

  1. 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.
  2. For best results, marinate overnight, but a minimum of 1 hour at room temperature also works.

Preheat the Oven and Prep the Pan

  1. 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

  1. 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.
  2. 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

  1. 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

  1. 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

  1. 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.