Serves 4–6 people
Prep Time 15 minutes (plus 1 hour marinating)
Cook Time 1 hour
Ingredients
- 1 whole chicken (about 1.5kg)
- 3 tbsp olive oil (about 45ml)
- 2 tsp sweet paprika (about 6g)
- 1 tsp smoked paprika (about 3g)
- 1 tsp ground cumin (about 3g)
- ½ tsp ground coriander (about 1.5g)
- 3 cloves garlic (about 10g), minced
- 1 tsp salt (about 5g)
- Black pepper, to taste
- 1 lemon, halved
Method
- Make the marinade
In a bowl, mix olive oil, both paprikas, cumin, coriander, garlic, salt, and pepper into a paste. - Prepare the chicken
Pat chicken dry with kitchen paper. Rub marinade all over, including under the skin where possible. Place lemon halves inside the cavity. Cover and marinate for at least 1 hour in the fridge. - Roast
Preheat oven to 200°C (fan 180°C). Place chicken in a roasting tin and roast for 50–60 minutes, basting once or twice, until juices run clear. - Rest and serve
Rest for 10 minutes before carving. Serve with couscous, roasted vegetables, or flatbreads.
Chef’s Note
For a stronger Moroccan flair, add ½ tsp ground cinnamon to the marinade and serve with a yoghurt–mint sauce.