Moroccan Roasted Chicken - Djaj Mahmar

One of the most beloved dishes in Morocco, especially for gatherings, is Moroccan Roasted Chicken. Simple, yet packed with flavor, this dish represents the perfect blend of comfort and culinary excellence, earning it a place in the hearts of Moroccans and visitors alike. If you ask any Moroccan, they will tell you that this is one of the top 5 Moroccan dishes. It all starts with the perfect chermoula and high-quality olive oil.

This roasted chicken is everything you want in a comforting, flavor-forward meal: crispy golden skin, juicy meat, aromatic spices, preserved lemon brightness, and a rich pan sauce that tastes as if it came straight from your Moroccan grandma's kitchen.

Whether you’re cooking for a cozy weeknight dinner or hosting for the holidays, this Moroccan chicken recipe is guaranteed to wow everyone at the table.

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Ingredients
Instructions
Variations
Equipment
Storage
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Ingredients

These simple yet powerful ingredients come together to create the signature warmth and depth of traditional Moroccan roasted chicken. The chermoula spice blend lays the foundation with its earthy, aromatic notes, while preserved lemon, garlic, and fresh herbs bring brightness and balance. Using a whole chicken allows every part to soak up the marinade, resulting in tender, juicy meat and crispy golden skin. With just a handful of pantry spices and fresh produce, you can recreate authentic Moroccan flavor right at home.

Chicken
Lemons
Cilantro
Spices
Onions
Potatoes
Olive Oil

See recipe card for quantities.

Instructions

Preparing this Moroccan roasted chicken is as simple as it is rewarding. The process centers around building layers of flavor—starting with a fragrant spice marinade, massaging it into every part of the chicken, and then roasting it to golden perfection. Each step enhances the aroma, tenderness, and juiciness of the final dish, ensuring a beautifully seasoned chicken that tastes like it’s been slow-cooked in a Moroccan kitchen. Follow the steps below to bring this warm, comforting recipe to life.

Hint: When marinating the chicken, make sure to lift the chicken skin and rub the marinade all under the skin to ensure an extra flavorful chicken.

Variations

There are plenty of easy ways to customize this Moroccan roasted chicken to match your taste or what you have on hand.

Lemon - if you don't have preserved lemon, using fresh lemon and lemon zest is a g
Chicken - this recipe can be used on chicken thighs or drumsticks, and reduce the roasting time - recipe here

Equipment

All you need is a sturdy roasting pan or oven-safe baking dish, a small bowl to mix the marinade, and a pastry brush or your hands to coat the chicken evenly. A meat thermometer is helpful to ensure perfectly juicy results every time.

Storage

Refrigerator: 3–4 days

Freezer: Up to 3 months

Reheat: In oven at 300°F with foil + splash of broth

Looking for other recipes like this? Try these:

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Moroccan Roasted Chicken

This Moroccan Roasted Chicken is the perfect blend of warm spices, juicy meat, crispy skin, and rich pan juices. It’s comforting, aromatic, and packed with traditional Moroccan flavors—ideal for gatherings, holidays, or cozy weekend dinners.

Print Recipe

Prep Time: 20 minutes

Cook Time: 90 minutes

Total Time: 2 hours

Yields: 4-5 servings

1 whole chicken (3- 5 lbs)
1/4 cup olive oil
2 tbsp softened butter
4 cloves garlic, minced
1 tbsp paprika
1tbsp ginger powder
1 tbsp turmeric
1 tbsp salt (more to taste)
1 tsp black pepper
pinch of saffron threads
2-3 Lemons, juiced
1 preserved lemon, chopped (optional but authentic)
3-4 onions, diced
1 handful fresh cilantro and parsley, chopped
A few olives (Moroccan green preferred)
2-3 cups water

Instructions

1. Prepare the chicken

Clean and pat the chicken dry thoroughly. This step is crucial to a crispy skin. Poke a few holes with a knife in the chicken and set aside.

2. Make the marinade (chermoula)

In a bowl, combine olive oil, spices, garlic, lemon juice and preserved lemon. Mix into a thick paste.

3. Marinate the chicken

Rub the marinade all over the chicken, including: Under the skin (breast + thighs), inside the cavity and all exterior surfaces. You can stuff the chicken with the squeezed lemon from the marinade. Let this marinate preferably overnight or for at least 4hrs.

4. Cook the chicken

Heat a large pot on medium, add in olive oil. Once the oil is hot add in your chicken with the breast down to brown the chicken. Toss in your diced onions and leftover marinade. Let the chicken cook for 5 minutes before flipping it on to its back.

Mix in the onions to they are also covered in the marinade/spices. Add water and cover to cook for 45 minutes.

5. Roast the chicken:

Preheat oven to 375F. Once the chicken is cooked (check internal temp 160F), remove from the pot and place in an oven-safe dish. Spread butter all over the chicken and place in the oven to roast for 10-15 minutes. Broil if needed.

6. Onion Sauce

While the chicken is roasting, increase the heat on the stove for the onion sauce to simmer. Leave the lid off the pot so the water can evaporate and the sauce can thicken. The sauce will go from a yellow to brown caramel color, continue to stir so that it doesn't burn for about 10-15 minutes.