Roast Chicken with Moroccan Spices

Leites Culinaria

Ready in: 120 minutes
Prep Time: 15 minutes
Cook Time: 105 minutes
Servings: 4
Gluten Free
Dairy Free
Whole 30

Ingredients

  • 1 sprig fresh rosemary (if roasting chicken in the oven)
    Produce
  • Kosher salt to taste
    Spices and Seasonings
  • 2 tablespoons extra-virgin olive oil
    Oil, Vinegar, Salad Dressing
  • Sherry vinegar (if roasting chicken in the oven)
    Oil, Vinegar, Salad Dressing
  • 2 tablespoons Moroccan Spice Rub
    Spices and Seasonings
  • 1 whole (about 4 pounds) chicken
    Meat

Steps

  • Pat the chicken completely dry, inside and out. Rub the outside of the bird with the spice mixture followed by the olive oil. Sprinkle with salt and let the bird rest for about 20 minutes.
  • To grill the chicken, use a combination of hardwood logs and all-natural hardwood charcoal and build a small fire on one side of an outdoor kettle-style cooker. When about 1/3 of the charcoal is lit, place the chicken on the grill on the opposite side of the cooker, away from the fire. Cover loosely with the lid and open the top vent so that the fire continues to smolder without burning bright. Allow the chicken to smoke-roast for about 1 1/4 hours, turning it every 15 or 20 minutes to ensure even cooking all around. The bird is done when the thigh joints start to loosen, the juices in the cavity run clear, and the skin is a beautiful mahogany brown. An instant-read thermometer should register 165°F (74°C).
  • To roast the chicken, preheat the oven to 350°F (176°C) and adjust the oven rack to the center position.
  • Place the chicken in a cast-iron skillet on the center rack and turn it every 20 minutes to crisp the skin all over. After about 1 1/4 hours, or when the thigh joints begin to loosen and the juices inside start to run clear, the chicken should be ready. An instant-read thermometer should register 165°F (74°C).
  • Let the chicken rest for about 10 minutes, then cut it into pieces. If the chicken was roasted in the oven, you can use the juices left in the skillet to make a sauce by adding a sprig fresh rosemary, a few drops sherry vinegar, and a pinch salt, whisking to blend.
  • Serve the chicken while still warm.

Nutrition

  • Calories: 537.11  cal  (26.86%)
  • Fat: 39.94  g  (61.45%)
  • Saturated Fat: 10.42  g  (65.11%)
  • Carbohydrates: 1.33  g  (0.44%)
  • Sugar: 0.06  g  (0.07%)
  • Cholesterol: 163.29  mg  (54.43%)
  • Sodium: 347.28  mg  (15.1%)
  • Protein: 40.69  g  (81.38%)
  • Vitamin B3: 14.87  mg  (74.34%)
  • Selenium: 31.5  µg  (45.0%)
  • Vitamin B6: 0.79  mg  (39.43%)
  • Phosphorus: 323.89  mg  (32.39%)
  • Vitamin K: 23.59  µg  (22.46%)
  • Vitamin B5: 1.98  mg  (19.81%)
  • Zinc: 2.92  mg  (19.45%)
  • Vitamin B2: 0.27  mg  (15.6%)
  • Iron: 2.73  mg  (15.17%)
  • Potassium: 427.41  mg  (12.21%)
  • Magnesium: 48.25  mg  (12.06%)
  • Vitamin B12: 0.67  µg  (11.25%)
  • Vitamin E: 1.68  mg  (11.23%)
  • Manganese: 0.18  mg  (9.08%)
  • Vitamin B1: 0.14  mg  (9.06%)
  • Vitamin A: 358.19  IU  (7.16%)
  • Copper: 0.12  mg  (6.1%)
  • Vitamin C: 3.75  mg  (4.55%)
  • Calcium: 44.44  mg  (4.44%)
  • Folate: 15.85  µg  (3.96%)
  • Vitamin D: 0.44  µg  (2.9%)

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