Harvey's Moroccan Roast Chicken

Harvey's Moroccan Roast Chicken


"Paprika, fresh mint, and lemon make the best rub for this roast chicken. It roasts slowly under the foil and turns out so juicy and flavorful. I throw baby carrots and cut potatoes in the bottom of the pan and it makes a full meal! For a spicier version of this recipe use 'hot' paprika. It seems like a lot of work to get all the spices together--but it's SO worth it. My husband asks for it once a week."


2 h 30 m servings 789 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 789 kcal
  • 39%
  • Fat:
  • 45.2 g
  • 70%
  • Carbs:
  • 32.7g
  • 11%
  • Protein:
  • 64.9 g
  • 130%
  • Cholesterol:
  • 194 mg
  • 65%
  • Sodium:
  • 1993 mg
  • 80%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. For the spice mix: Mix together in a bowl the cloves, pepper, fennel, sesame seeds, coriander, cumin, allspice, nutmeg, ginger and cardamom. Set aside.
  3. For the spice paste: Place the paprika, lemon juice, the spice mix (from Step 2), salt, chopped mint, black pepper and garlic cloves in a blender. Add 2 tablespoons of the olive oil and blend to until ingredients are mixed, about 6 or 8 pulses. Slowly add the additional olive oil if mixture seems too thick to spread. Blend just until mixture is a smooth paste.
  4. Spread potatoes and carrots in a roasting pan. Rub about 1/4 of the spice paste inside the cavity of the chicken. Rub the remainder of the paste on the outside of the chicken including the underside. Place the chicken directly on the carrots and potatoes. Pierce the 2 lemons all over with a fork, and place them into the chicken cavity.
  5. Tent the chicken with aluminum foil. Roast approximately 2 hours until the thickest part of the thigh reaches 180 degrees F (80 degrees C) and the juices run clear. Remove from the oven and let rest for about 10 minutes before serving.


  • Note
  • When I make the spice mix, I quadruple the ingredients listed above and store the remaining 3 tablespoons in an airtight container for 3 more chickens. With a larger batch, you can use whole spices: whole cloves, peppercorns, fennel seeds, coriander seeds and cumin seeds and grind to a fine powder in a spice grinder. Saves work for the next time you make this spicy chicken!
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Your rating



  1. 20 Ratings


the spices in this recipe gives it and exotic flavor and the preparation is so easy

This was delicious! I ground all the spices fresh (I had whole of everything) after toasting them. I also tossed the potatoes and carrots in a bit of olive oil & salt to help with seasoning and...

Well, I liked it, and my family raved tonight. I like the way the potatoes absorb the lemon juices & the spices. I added onions. Next time I make it I'm going to put a good bit of the rub und...

This was fabulous...and easy too! I did get a little paranoid and poured about a cup of warm chicken broth over the bird half way through cooking as it looked like it was getting dry, but it was...

Excellent. we really enjoyed this recipe. Not a fan of mint or fennel I dropped that out and dropped the salt to 1 tsp. Put two stalks of celery in cavity with lemon to ensure moistness (it did!...

Very interesting mix of spices and herbs. Never thought of mixing them up. I tried it on quails though, you should try them, they're more tender than chicken.

Pretty ordinary. I've had authentic Moroccan food and this doesn't live up to it. Pretty bland. For those wishing to try it, plan in advance to gather the large list of spices. I did like th...

Made this the other day - delicious, thank you! Served it with roast fennel, sweet potato, butternutsquash, peppers, garlic & shallots and cous cous with sultanas, apricots, toasted almonds and...

I did it on the BBQ at low heat 275' for 1 hour 15 mins. I doubled to herbs and loaded it on to the bird with a brush every 15 mins. Was amazing!