Moroccan · Main course
Ras el Hanout Roast Chicken
A modern roast that brings Moroccan spicing to the Sunday table, a whole chicken rubbed under the skin with ras el hanout, garlic, lemon and butter, then roasted over onions and potatoes until burnished and juicy. It is a fusion of technique — a straightforward roast — and Moroccan flavour, with the pan juices spooned over at the end.
- Prep
- 20 min
- Cook
- 80 min
- Total
- 100 min
- Serves
- 4
- Level
- Medium
Ingredients
- 1 whole chicken (about 1.6 kg)
- 1 tbsp ras el hanout
- 50 g soft butter
- 3 garlic cloves, crushed
- Zest and juice of 1 lemon
- 2 onions, thickly sliced
- 600 g potatoes, cut into wedges
- 3 tbsp olive oil
- Salt and pepper
- Small bunch coriander, to finish
Method
- 1
Make the spiced butter
Mash the soft butter with the ras el hanout, garlic, lemon zest, salt and pepper.
- 2
Season the bird
Loosen the skin over the breast and legs and push most of the spiced butter underneath, rubbing the rest over the skin. Squeeze the lemon inside.
- 3
Build the tray
Scatter the onions and potatoes in a roasting tray, toss with olive oil and salt, and set the chicken on top.
- 4
Roast
Roast at 200°C for about 80 minutes, basting once or twice, until the juices run clear and the skin is deep golden.
- 5
Rest and serve
Rest 10 minutes, then carve and serve with the potatoes, onions and pan juices, scattered with coriander.
Chef's tips
- Push the spiced butter under the skin so the flavour reaches the meat, not just the surface.
- The potatoes underneath soak up the spiced juices — do not crowd them so they crisp.
- Rest the chicken before carving so the juices settle back into the meat.
Frequently asked questions
Can I spatchcock the chicken instead?
Yes. Removing the backbone and flattening the bird cuts the roasting time to about 45–55 minutes and gives more crisp skin. Rub the spiced butter under the skin the same way.
What do I serve it with?
The potatoes and onions roast alongside, so all you need is a simple salad or some bread. A spoon of harissa or caramelised onion relish on the side is excellent.