Moroccan Roasted Chicken Recipe
Posted on 19th of March, 2010 by Lévana
Who doesn’t love roast chicken? Not only because it is a relief from all the rich foods we indulge in during long holidays, but delicious in its own right. In fact, no matter how luxurious your menu gets, may I recommend you make a couple roast chicken and have them on hand, for those who eat no red meat, for those who would prefer less-rich foods?
You would love to know I have devoted a whole chapter to my roast chicken in my new cookbook! In every shape and form!
10 large cloves garlic
1 small bunch cilantro
1 large bunch flat parsley
Juice and peel of 2 lemons
2 tablespoons paprika
2 tablespoons oregano
2 good pinches red pepper flakes
1 tablespoon cumin
1 tablespoon ground coriander
1 tablespoon ground pepper
6 bay leaves
8 serving pieces chicken (2 per person: 16 pieces total: legs, thighs, half breasts), or 2 whole chickens
Place all ingredients in a food processor, and process to a smooth paste. Rub the chicken pieces in the mixture, and marinate up to 8 hours. (if you do not have the marinating time, forgo and bake right away)
Preheat the oven to 450 degrees. Place chicken pieces, marinade and all, in a baking dish in one layer. Bake uncovered for 40 mn. Take out the breasts, they should be done. Turn the other pieces over and bake another 15mn.
Serve hot. Room temp ok.
Delicious over rice or with tiny roasted potatoes.
Note: Whole chicken. Bake breast side down 1 hour, turn over and bake 15 more minutes