Moroccan-Style Roast Chicken with Vegetables

Moroccan-Style Roast Chicken with Vegetables

12 reviews, 4.8 star(s). 100% would make again

Ready in 1 hour 40 minutes

The preparation for this dish is a bit time consuming, but it's not difficult and the results are wonderful. These quantities serve two for the chicken with lots of veggies left over.


1/4 teaspoon Cardamom seeds
3/8 teaspoon Salt
1 large clove Garlic
2 tablespoons Honey
2 tablespoons Fresh Lemon Juice
1 tablespoon olive oil
1/2 tablespoon Paprika
1 teaspoon Ground cumin
1/2 teaspoon Ground ginger
1/4 teaspoon Ground cinnamon
1/8 teaspoon Cayenne
1/4 teaspoon Black Pepper; ground
1 small Zucchini; cut lengthwise then into 1.5" pieces
1 large Carrot; peeled and cut into 1" pieces
3/4 lb Turnip or rutabaga; peeled and cut into 1" pieces
1 Red bell pepper; seeded and cut into 1.5" pieces
1 lb Butternut squash; peeled, seeded and cut into 1.5" chunks
1 medium Onion; cut lengthwise into 8 wedges
1/2 28-oz can Diced tomatoes; with juice
1/4 cup Chicken broth
1/2 1 - 1 1/4 lb Chicken

Original recipe makes 2 Servings



Preheat oven to 425F.

Grind the cardamon seeds with the salt. Crush garlic into the mixture and mash to a paste. Whisk in honey, lemon juice, oil, remaining spices, and pepper.

Put all the fresh vegetables (except zucchini) in an oiled roasting pan or shallow casserole, add half the spice mixture and toss until well coated. Add tomatoes and broth and stir. Coat chicken with remaining spice mixture and arrange breast side up on top of the vegetables in the pan.

Cover pan and roast in the oven for 40 minutes. Uncover and add zucchini. Leave the cover off and roast for another 20 minutes.

Sprinkle with chopped parsley, cilantro and mint if desired. Serve with rice or couscous.

Verified by stevemur
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Calories Per Serving: 565 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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So good! The recipe serves more like 6-7, not 2, but the roasted veggies made for great leftovers
Valerie411 1y ago

Delicious. I used a whole chicken so it took like 2.5 hours (at higher temperature even - 240*C). I used rutabaga but it took the longest to cook! 1" pieces seems too big so next time I'll cut the rutabaga smaller. Great with brown basmati rice. I love the sweet and spicy flavour with the honey and cayenne. Delish!
kirstn 2y ago

Absolutely delicious, the aroma wafting through the house was heavenly
vryunik 3y ago

My life is now complete. So good and easy to make. The spices make my brain happy too. Rather euphoric. Thank you! I didn't have zucchini or turnips so I used celery and white sweet potatoes. Didn't need rice.
lucretiacmt 3y ago

Wine match - Italian white, Falaghina dei Campi Flegrei
susanjm 4y ago

I tried making this dish today and it was excellent! I added black olives, but that was me. Highly recommended!!
ChefDoTell 5y ago

This meal has become a favorite in my home. It is easy to make and it tastes and smells wonderful. Not to mention it's pretty healthy also. Thanks for the excellent recipe
Lobsterdick 5y ago

I think the wateriness is due to the zucchini. I've made it once without and it wasn't nearly as much of a problem. I think next time I might salt the zucchini and let it drain for a while before I add it. I might also leave the juice from the tomatoes out.
susanjm 10y ago

Really terrific flavor, and the aroma it gave off during the hour-long cooking process was half the benefit of this great recipe. Mother in law really enjoyed it, served with couscous-with-golden-raisins-and-cinnamon, and a nice California Pinot Noir. Made a really great meal that I'm sure to try again. (Only self-comment for next time is to try to find some way to thicken the sauce once it's finished. The broth and tomatoes thinned the sauce out to more of a broth than I wanted on this particular occasion, but don't let that keep you from trying it -- it's delicious!)
stevemur 10y ago

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