Whole baked chicken with North African spices

Name: Whole baked chicken with North African spices
Prep time: 15 min
Cook time: 1 h 50 min
Total time: 2 h 5 min
Yield: Serves 4
Cuisine: Moroccan recipes
Ingredients: 2 lemons; 3 garlic cloves, crushed; 2 tsp grated fresh ginger; 2 tsp ground cumin; 1 tsp ground cinnamon; 1 tsp ground turmeric; 1 tsp sea salt; ½ tsp black pepper; 2 tbsp extra-virgin olive oil; 2 tbsp clear honey; 1.5 kg free-range chicken; 2 bay leaves, bashed; Steamed couscous, sprinkled with fresh coriander, to serve

By: Louise Pickford

Published: 25 Jan 22
Updated: 25 Mar 24

Test kitchen approved

Ramp up roast chicken with North African spices in our easy recipe for whole baked chicken. Bake the chicken with water and spices in a casserole, then crisp up the skin.

For an easy midweek option, try our honey and mustard baked chicken and rice.

Serves 4
Hands-on time 15 min, plus 1 hour 45-50 min oven time

Visit deliciousmagazine.co.uk to save recipe

Ingredients

2 lemons
3 garlic cloves, crushed
2 tsp grated fresh ginger
2 tsp ground cumin
1 tsp ground cinnamon
1 tsp ground turmeric
1 tsp sea salt
½ tsp black pepper
2 tbsp extra-virgin olive oil
2 tbsp clear honey
1.5 kg free-range chicken
2 bay leaves, bashed
Steamed couscous, sprinkled with fresh coriander, to serve

Method

Heat the oven to 150ºC fan/gas 3½. Stir together the zest and juice of 1 lemon with the garlic, ginger, ground spices, salt, pepper, oil and honey.
Slice the remaining lemon and put a few slices in the bird’s cavity with the bay. Scatter the rest of the lemon slices in a 6 litre casserole (with a lid).
Push your fingers under the skin at the neck end of the bird and gently release it from the flesh. Spoon a little of the spice paste under the skin, then spread the remaining paste all over the chicken.
Put the spiced chicken on top of the lemon slices in the casserole. Carefully pour 150ml cold water around the sides of the bird, avoiding getting it on the breast to keep the spice mix in place. Cover the dish and transfer to the oven. Cook for 1½ hours, then remove from the oven. Increase the oven temperature to 200ºC fan/gas 7.
Remove the casserole lid and baste the bird with the pan juices. Return to the oven and cook, uncovered, for a further 15-20 minutes until the skin is golden. Remove from the oven, then rest for 5 minutes.
Carve the chicken and serve drizzled with all the lovely pan juices and steamed couscous.

Recipe from January 2022 Issue

Nutrition

Nutrition: per serving

Calories: 391kcals
Fat: 16g (3.7g saturated)
Protein: 5.4g
Carbohydrates: 6g (5.6g sugars)
Fibre: 0.7g
Salt: 1.7g

delicious. tips

Don’t waste it: Chill leftover chicken for 3-4 days. Cut into chunks and mix with mayo and mango chutney for a speedy coronation chicken.

In a slow cooker: Cook on the low setting for 3-4 hours (use just 100ml water). Serve as is or crisp up the skin in a hot oven for 15-20 minutes, if it’s on.

Fancy getting a copy in print?

Subscribe to our magazine

Whole baked chicken with North African spices

Ingredients

Method

Nutrition

delicious. tips

Pot-roast chicken in Thai curry sauce with citrussy jasmine rice

Ginger-roasted chicken with Bengali-spiced squash

Spiced roast chicken with quinoa tabbouleh

Korean-spiced roast chicken with kimchi fried rice

More to discover

Whole baked chicken with North African spices

Ingredients

Method

Nutrition

delicious. tips

Or, how about...?

Pot-roast chicken in Thai curry sauce with citrussy jasmine rice

Ginger-roasted chicken with Bengali-spiced squash

Spiced roast chicken with quinoa tabbouleh

Korean-spiced roast chicken with kimchi fried rice

More to discover