Ingredients for Moroccan Style Roast Chicken
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How to Make Moroccan Style Roast Chicken
- Preheat oven to 400°F (200°C). Position oven rack in the bottom third.
- In a small bowl, whisk together 1/4 cup (1/2 stick) unsalted butter, softened, 2 tablespoons honey, 1 teaspoon ground cinnamon, and 1/2 teaspoon ground turmeric.
- Season the whole chicken generously with salt and freshly ground black pepper.
- Transfer 1/4 cup of the honey-turmeric butter mixture to a small bowl and set aside for serving.
- Place the chicken on a rack in a roasting pan.
- Brush the chicken generously with the remaining honey-turmeric butter mixture.
- Roast the chicken for 50-60 minutes, or until a meat thermometer inserted into the thickest part of the thigh registers 165-170°F (74-77°C).
- During roasting, baste the chicken with pan juices every 15 minutes. If the chicken browns too quickly, loosely cover it with foil.
- Once cooked, remove the chicken from the oven and let it rest for 10 minutes before carving.
- Serve the chicken with the reserved honey-turmeric butter for dipping. Garnish with fresh herbs (optional).
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
69g
Fat
112g
Carbs
6g
