Golden, juicy, and infused with the irresistible flavors of preserved lemons, saffron, olives, and aromatic spices, this Moroccan Roast Chicken is a true showstopper. The rich onion-olive sauce and tender roasted chicken create a restaurant-worthy dish that's surprisingly easy to make at home. Follow this detailed step-by-step recipe to make it perfectly the very first time!
Lemon Roast Chicken With Olives
This roast chicken is a classic Moroccan chicken recipe featuring the irresistible combination of preserved lemons, olives, saffron, garlic, and warm spices. The chicken is marinated in a fragrant Moroccan seasoning paste known as daghmira, allowing every bite to become deeply flavorful, tender, and aromatic.
The preserved lemons give this roast chicken a bright, tangy flavor that sets it apart from ordinary roasted chicken recipes. If you don't have preserved lemons on hand, don't worry-I share an easy substitute in the recipe notes.
Once marinated, the chicken is roasted until beautifully golden and juicy. It is then served with a rich onion, olive, and lemon sauce made from the marinade and pan juices. This traditional Moroccan flavor combination makes an incredibly flavorful dish that is both comforting and elegant.
Why You'll Love This
- Authentic Moroccan Flavor: Combines preserved lemons, olives, saffron, garlic, herbs, and warm spices for a signature Moroccan flavor:
- Incredibly Juicy and Tender: Flavorful daghmira marinade keeps the chicken juicy while roasting, and the onion-olive sauce keeps it moist.
- Perfect for Entertaining: Impressive enough for special occasions and dinner parties, with little hands-on work.
- Make-Ahead Friendly: It can be marinated up to a day ahead, allowing the flavors to develop
- The Sauce Is Absolutely Amazing: The rich onion sauce infused with preserved lemons, olives, and roasting juices is so delicious. Keep plenty of bread, couscous, or rice to soak up every last spoonful.
Key Ingredient Notes
- Chicken: I usually make this Moroccan Roast Chicken with a whole skin-on chicken, but leg quarters also work. The skin helps keep the meat juicy while roasting and develops a delicious golden crust. For the best flavor, choose an organic or pasture-raised chicken whenever possible.
- Preserved Lemons: These are commonly used in Moroccan cooking. They add a unique tangy, savory flavor that fresh lemons simply can't replicate. Look for preserved lemons at Mediterranean or Middle Eastern markets, specialty food stores, or online. If you can't find them, I've included an easy substitute in the recipe notes.
- Clarified Butter, Ghee, or Smen: Traditional Moroccan recipes often use smen, a fermented aged butter with a rich, distinctive aroma. Clarified butter or ghee makes an excellent substitute and still adds wonderful depth of flavor.
- Ginger: I prefer ground ginger made from dried ginger root because it provides a warm, earthy flavor suitable for Moroccan recipes. You can substitute with fresh grated ginger also.
- Fresh Herbs: Parsley and cilantro are the classic herb combination for Moroccan chicken. I also like adding fresh thyme, for a flavor that complements preserved lemons and saffron.
- Olives: Preserved lemons and olives are a classic Moroccan pairing. I like using a mix of red and green olives for both color and flavor, but either variety works well. Choose mild brined olives, not the heavily seasoned varieties, so that they don't overpower other flavors.
- Saffron: Often used in Moroccan cuisine in small amounts, it adds a nice touch of aroma and color. Unlike in my Persian-style saffron chicken, where it is the star ingredient. For best flavor, use high-quality saffron threads and grind them before soaking in hot water.
Step-by-Step Overview
A quick visual guide here. The full printable recipe with exact measurements is in the recipe card below.
- Prep: Pat the chicken dry and gently loosen the skin over the breasts and thighs.
- Make the Marinade: Blend preserved lemon pulp, garlic, herbs, spices, saffron water, olive oil, and clarified butter into a smooth paste.
- Marinate: Rub the marinade under the skin, inside the cavity, and all over the chicken. Refrigerate for at least 4 hours or overnight.
- Roast: Place the chicken on a rack in a roasting pan and roast until golden brown and cooked through. Baste twice during roasting for extra flavor and color.
- Make the Sauce: Sauté the onions until golden, then simmer with the remaining marinade, chicken stock, olives, and preserved lemon peel.
- Finish: Stir the pan juices into the onion-olive sauce and simmer until rich and glossy.
- Serve: Let the chicken rest, carve, and serve with the warm olive sauce, couscous or Moroccan bread.
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Moroccan Roast Chicken With Olives
This Moroccan Roast Chicken is marinated in a fragrant blend of preserved lemons, garlic, fresh herbs, warm spices, saffron, and clarified butter for exceptional flavor. The chicken is then roasted until tender and served with a rich onion and olive sauce infused with the aromatic marinade. Perfect for special occasions, or a cozy weekend meal.
Course :Main Course
Cuisine :Moroccan
Servings: 7
Calories: 361kcal
Ingredients
- 3½ lbs whole chicken bone-in, skin-on, or leg quarters, thawed
- 1 preserved lemon rinsed, pulp and peel separated, see note for substitute
- 4 large garlic cloves peeled
- 1 tablespoon kosher salt or coarse sea salt
- 1 teaspoon ground ginger
- ½ teaspoon freshly ground black pepper or white pepper
- ½ teaspoon red pepper flakes I used the milder Aleppo pepper
- ½ teaspoon ground turmeric
- ¼ teaspoon saffron ground and dissolved in 3 tablespoons hot water, See note
- 2 tablespoons chopped flat-leaf parsley
- 2 tablespoons chopped cilantro
- 2 teaspoons fresh thyme leaves plucked from sprigs
- 3 tablespoons extra virgin olive oil extra as needed
- 2 tablespoons clarified butter ghee or smen, see note
- 2 large onions very finely chopped
- 1 cup chicken stock
- 15 red and/or green olives pitted
- Fresh herbs and lemon wedges for garnish optional
Equipment
- Roasting Pan or shallow baking dish
- Food Processor or blender
Instructions
- Prepare the Chicken: Rinse the chicken inside and out, then pat dry thoroughly with paper towels. Using your fingers or a long dessert spoon, gently loosen the skin over the breasts and thighs to create space for the marinade.
- Make the Marinade: Remove the pulp from the preserved lemon and finely chop it, reserving the peel for later.In a small food processor or blender, combine the preserved lemon pulp, garlic, 2 teaspoons salt, ginger, black pepper, red pepper flakes, turmeric, saffron water, parsley, cilantro, thyme, 2 tablespoons olive oil, and clarified butter. Blend into a smooth paste.
- Marinate the Chicken: Rub some of the marinade underneath the loosened skin, directly onto the meat. Spread some inside the cavity and coat the outside of the chicken with the remaining marinade.Place the chicken in a deep dish so that it is submerged in the marinade, cover, and refrigerate for at least 4 hours or overnight for best flavor.
- Roast the Chicken: Preheat the oven to 425°F (220°C). Remove the chicken from the refrigerator 30 minutes before roasting. Sprinkle with the remaining salt, inside and out. Place the chicken breast-side up on a rack set inside a large roasting pan. Pour 1 cup water into the bottom of the pan. Roast for about 1 hour 15 minutes (or 45 minutes for leg quarters), or until an instant-read thermometer inserted into the thickest part of the thigh registers 165°F (75°C) and the juices run clear. Baste the chicken with the pan juices after 30 minutes and again after 1 hour. If the skin browns too quickly, loosely tent with foil during the final 30 minutes of cooking.
- Prepare the Sauce: While the chicken roasts, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onions and cook, stirring frequently, until soft and golden, about 10 to 15 minutes. Stir in any remaining marinade, chicken stock, olives, and the reserved preserved lemon peel. Bring to a boil, then reduce the heat and simmer until slightly thickened and saucy, about 10 minutes. Remove from the heat and set aside.
- Finish the Dish: Transfer the roasted chicken to a cutting board and let it rest uncovered for 15 minutes.Skim excess fat from the roasting pan juices and add the juices to the onion-olive sauce. Bring to a simmer and cook until the sauce is thick and glossy.
- Serve: Carve the chicken and arrange it on a serving platter. Spoon the sauce over the top and garnish with additional olives, fresh herbs, and lemon wedges if desired.Serve with couscous, rice, roasted vegetables, or warm flatbread for soaking up the flavorful sauce.
Notes
- Preserved Lemon Substitute: If you don't have preserved lemons, combine the zest of 1 large lemon, 1 tablespoon lemon juice, and ½ teaspoon salt. Let stand for 10 minutes. Use half in place of the preserved lemon pulp and the remaining half in place of the peel.
- Smen: Smen is a traditional Moroccan aged butter that adds distinctive depth and aroma. Clarified butter or ghee makes an excellent substitute.
- Saffron Water: Grind saffron threads with a pinch of salt or sugar using a mortar and pestle. Stir into hot water and let steep for 20 minutes before using.
- Carving: This roasted chicken looks great as it is, but you can also carve it like this Roast Goose. Let the chicken rest for 10 to 15 minutes before carving. This helps the juices redistribute throughout the meat.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: Allow the chicken and sauce to cool completely. Freeze in airtight freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Nutrition
Serving: 0.5lb | Calories: 361kcal | Carbohydrates: 5g | Protein: 22g | Fat: 28g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 93mg | Sodium: 823mg | Potassium: 314mg | Fiber: 1g | Sugar: 1g | Vitamin A: 361IU | Vitamin C: 7mg | Calcium: 34mg | Iron: 2mg
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More Moroccan Recipes
- Moroccan Fish Stew With Chermoula
- Lamb Tagine With Olives and Mushrooms
- Harira Recipe (Chickpea and Lentil Soup)
Top Tips
- Plan on roasting the chicken for approximately 20 minutes per pound. A 3½-pound chicken typically takes about 1 hour and 15 minutes, while leg quarters usually require 45 to 55 minutes. It is cooked when the leg meat is well done and the juices run clear.
- Use a meat thermometer for the most reliable results. Insert it into the thickest part of the thigh without touching the bone. The chicken is safe to eat at 165°F, but I prefer roasting it to 170°F-175°F for more tender, well-cooked dark meat.
- For maximum flavor, marinate the chicken overnight. The preserved lemons, saffron, garlic, and herbs will have more time to penetrate the meat.
- Don't skip the sauce. The onion, olive, and preserved lemon sauce is one of the highlights of this Moroccan chicken recipe and brings everything together beautifully.
How to Serve
This Moroccan roast chicken with olives makes an impressive centerpiece for both casual family dinners and special occasions.
- Sides: Try it with traditional Moroccan sides such as couscous, flatbreads and simple vegetable dishes, or non-traditional sides such as roasted potatoes or rice.
- Salads and Appetizers: I love it with Moroccan Carrot Salad for something with texture, Zaalouk, a creamy eggplant dip, or fresh green salad with lemon vinaigrette.
- For Special Occasions: Sometimes I do a Moroccan-inspired menu by serving it with a variety of salads, breads, and a simple Moroccan-style fruit salad for dessert.
Variations
- Add Vegetables: Add potatoes, carrots, sweet potatoes, bell peppers, or other root vegetables to the roasting pan during the final hour of cooking. They'll absorb the flavorful pan juices as they roast.
- Use Chicken Pieces: Instead of a whole chicken, use bone-in chicken thighs, drumsticks, or leg quarters. Adjust the cooking time accordingly.
- Vegetarian Option: The preserved lemon and saffron marinade is delicious with cauliflower steaks, hearty vegetables, or extra-firm tofu before roasting or grilling.
Nutrition Insight
This Moroccan chicken recipe is naturally gluten-free, grain-free, egg-free, nut-free, and soy-free. It is rich in high-quality protein and antioxidant-rich herbs and spices. Pair it with roasted vegetables and whole grain sides for a wholesome meal.
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