Moroccan Roasted Chicken

No excuse for a simple chicken dinner to be boring!

Here we’ve wowed the standard roast by adding a Moroccan spice butter and roasting with red onions and sweet red peppers. Prep is literally 20 mins.


Serves 4-6


  • 1 whole chicken
  • 1-2 red onions
  • 1 red pepper
  • ½ lemon
  • 4 garlic cloves
  • 10 dried apricots
  • 300ml of chicken stock

Spice Butter

  • 2 tbsp unsalted butter, softened
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp sweet paprika
  • ½ tsp hot paprika or cayenne pepper
  • Salt & pepper


  • Peel onions and slice into 1cm thick rings. Chop the stalk off the pepper, remove inner core and slice into 1cm thick rings. Lay on a bottom of a deep tray.
  • Mix together all the ingredients for the spice butter. Rub half of the spice butter under the skin and the rest over your whole chicken.  
  • Place your onions and half the garlic cloves and dried apricots in the cavity of the chicken.
  • Scatter the remaining garlic cloves and dried apricots in the bottom of the tray.
  • Place your chicken on top of the layered vegetables in your tray and add the stock to the bottom of the tray.
  • Cover the tray with tinfoil and roast in the oven for 45 mins. Then remove foil and cook for another 20-30 mins allowing the breast to brown. Ensure your chicken is fully cooked by checking juices run clear.
  • Remove the chicken from the oven and allow to rest for 10 mins on your serving plate.
  • Remove the roasted onions and peppers and smother over your chicken along with the remaining juices from the pan.
  • Serve with Garlic Parmentier Potatoes, freshly steamed vegetables and pickled green chillis to give it an extra fiery kick!