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Moroccan Tagine-Spiced Roasted Chicken with Root Vegetables
A flavorful and comforting roast chicken infused with warm Moroccan spices and roasted alongside sweet and savory root vegetables. This dish offers a delightful blend of textures and aromas, perfect for a satisfying dinner.
Prep Time
20 minutes
Total Time
1 hour 35 minutes
Calories
650
Level
Easy
Yields
4 servings
Cost
£2.54
Ingredients
Servings
4
3lbsWhole Chicken(Preferably organic and air-chilled)
£6.50
3largeCarrots(Peeled and chopped into 1-inch pieces)
£0.40
2largePotatoes(Peeled and chopped into 1-inch pieces)
£0.60
2largeParsnips(Peeled and chopped into 1-inch pieces)
£0.70
1largeYellow Onion(Cut into wedges)
£0.30
3tbspOlive Oil(Extra virgin olive oil)
£0.25
1tspGround Ginger
£0.10
1tspTurmeric
£0.10
1tspCumin(Ground cumin)
£0.10
0.5tspCinnamon(Ground cinnamon)
£0.05
1tspPaprika(Smoked paprika recommended)
£0.10
1.5tspSalt(Or to taste)
£0.01
0.5tspBlack Pepper(Freshly ground)
£0.05
1Lemon(Quartered)
£0.50
0.3cupFresh Cilantro(Chopped, for garnish (optional))
£0.40
Total Cost
£10.16
£2.54 per serving
The Method
- 1
Preheat your oven to 400°F (200°C).
- 2
In a large bowl, combine the carrots, potatoes, parsnips, and onion wedges. Toss with 2 tablespoons of olive oil, salt, and pepper.
- 3
In a small bowl, mix together the ground ginger, turmeric, cumin, cinnamon, paprika, 1 teaspoon of salt, and 1/2 teaspoon of black pepper to create the Moroccan spice blend.
- 4
Pat the chicken dry with paper towels. Rub the Moroccan spice blend all over the chicken, ensuring it's well coated, including under the skin of the breast.
- 5
Place the vegetables in a roasting pan. Arrange the lemon quarters around the vegetables.
- 6
Place the chicken on top of the vegetables in the roasting pan.
- 7
Drizzle the remaining 1 tablespoon of olive oil over the chicken and vegetables.
- 8
Roast for 1 hour and 15 minutes, or until the chicken is cooked through and the juices run clear when pierced in the thickest part of the thigh. The internal temperature of the chicken should reach 165°F (74°C). Baste the chicken with pan juices every 20-30 minutes.
- 9
Let the chicken rest for 10-15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken.
- 10
Garnish with fresh cilantro (optional) and serve the roasted chicken and vegetables hot.
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My Notes
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Nutrition Information
Nutrition per serving (400g)
650 kcal / 2720 kJ
Carbs
30g
12% of RDA
Fat
40g
57% of RDA
Protein
55g
110% of RDA
Detailed Breakdown
Fibre
7 g
23% of RDA
Sugar
12 g
13% of RDA
Sodium
950 mg
41% of RDA
Saturated Fat
10 g
50% of RDA
Chef's Tips
For extra flavor, you can add a few cloves of garlic to the roasting pan along with the vegetables.
If the chicken starts to brown too quickly, you can tent it with aluminum foil for the last 20-30 minutes of cooking.
Serve with couscous or quinoa for a complete meal.
Cooking Equipment
Oven
Roasting Pan
Large Bowl
Wine Pairings
No wine pairing suggestions available for this recipe.
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