If you’re craving a dish that’s cozy, comforting, and packed with bold, vibrant flavors, look no further than this succulent Moroccan Spatchcocked Chicken.
Growing up, my mom’s Moroccan-inspired whole roasted chicken was a standout in our family dinner rotation. The warm spices, tender meat, and juicy vegetables made it unforgettable—and let me tell you, it never lasted long on the table! Lately, I’ve been reminiscing about those family dinners and decided to recreate this recipe with my own modern twist.
The biggest upgrade? Spatchcocking the chicken. This simple technique ensures even cooking and maximizes crispy skin—a must for any roast chicken lover. I’ve also expanded the spice mix for extra depth and added dates and apricots for a touch of sweetness that beautifully complements the savory flavors.
What I love most about this dish is that it’s low-effort yet high-reward. Once the chicken and veggies are in the oven, you’re free to whip up a refreshing cucumber-tomato salad to round out the meal. It’s a dinner that looks and tastes like a labor of love but is surprisingly easy to pull off—even on a busy weeknight.

Table of Contents
Tips for Success
1️⃣ Spatchcock for Success: Don’t skip spatchcocking! It not only reduces cooking time but also ensures even roasting and ultra-crispy skin.
2️⃣ Don’t Rush the Resting Period: Letting the chicken rest after roasting locks in the juices, so every bite is tender and flavorful.
3️⃣ Balance the Flavors: The sweetness of the dates and apricots contrasts beautifully with the warm spices. Adjust the seasoning to suit your taste.
4️⃣ Customize the Veggies: Feel free to swap out the sweet potatoes or carrots for other hearty vegetables like parsnips, squash, or beets.
5️⃣ Make the Salad Fresh: The cucumber-tomato salad adds a refreshing note to the meal. Assemble it just before serving to keep it crisp and vibrant.

Moroccan Spatchcocked Chicken Recipe
Chicken Ingredients:
- 3–4 lb Whole Chicken, spatchcocked
- 2 tbsp Olive Oil
- 2 tsp Paprika
- 1 tsp Cumin
- ½ tsp Turmeric
- ½ tsp Ground Ginger
- ½ tsp Ground Coriander
- ¼ tsp Cinnamon
- 1 tsp Honey
- Salt and pepper to taste
- 1 large Carrot, cut into 1-inch pieces
- 2 Shallots, quartered
- 2–3 large Sweet Potatoes, cut into 1-inch cubes
- ¼ cup Pitted Dates
- ¼ cup Dried Apricots
- 2 tbsp Olive Oil
- 1 cup Chicken Stock
Salad Ingredients:
- 1 Large Persian Cucumber, finely chopped
- 2–3 Roma Tomatoes, finely chopped
- 1 Shallot, finely minced
- 2 tbsp Fresh Mint, finely chopped
- 1 Lemon, juiced
- ¼ cup Extra Virgin Olive Oil
- Salt and pepper to taste
Instructions
Prep and Marinate the Chicken
- Preheat the oven to 425°F (220°C).
- Mix the spices, olive oil, and honey in a small bowl.
- Spatchcock the chicken (here’s a guide if you need one) and rub the spice mix all over, front and back, ensuring every nook and cranny is coated. Season generously with salt and set aside.
Prepare the Vegetables
- Toss the carrots, sweet potatoes, shallots, dates, and apricots with olive oil, salt, and pepper.
- Spread the vegetables on a roasting pan or sheet tray.
- Lay the spatchcocked chicken on top, ensuring it’s centered over the veggies. Pour the chicken stock along the sides of the pan.
Roast the Chicken
- Place the pan on the center rack of the oven. Roast for 45–50 minutes, or until the chicken’s internal temperature reaches 160°F (70°C) and the juices run clear.
- Check halfway through cooking and add more stock if needed to keep the vegetables moist.
- Let the chicken rest for 10 minutes before slicing.
Make the Salad
- Combine cucumber, tomatoes, shallot, and mint in a large bowl.
- Dress with olive oil, lemon juice, salt, and pepper. Toss to combine and adjust seasoning to taste.
Serve the Meal
- Slice the rested chicken and serve with the roasted vegetables and salad.
- Drizzle pan drippings over the chicken or use them as a sauce.
Bonus: How to Spatchcock a Chicken
Spatchcocking may sound intimidating, but it’s surprisingly simple! Here’s how:
- Place the chicken breast-side down on a cutting board.
- Using kitchen shears, cut along both sides of the backbone and remove it.
- Flip the chicken over and press down firmly on the breastbone until it flattens.
This technique ensures even cooking and crispy skin, making it well worth the effort

Moroccan Spatchcocked Chicken Recipe

Ingredients
Chicken Ingredients:
- 1 3-4 lb Whole Chicken, spatchcocked
- 2 tbsp Olive Oil
- 2 tsp Paprika
- 1 tsp Cumin
- ½ tsp Turmeric
- ½ tsp Ground Ginger
- ½ tsp Ground Coriander
- ¼ tsp Cinnamon
- 1 tsp Honey
- Salt and pepper to taste
- 1 large Carrot, cut into 1-inch pieces
- 2 Shallots, quartered
- 3 large Sweet Potatoes, cut into 1-inch cubes
- ¼ cup Pitted Dates
- ¼ cup Dried Apricots
- 2 tbsp Olive Oil
- 1 cup Chicken Stock
Salad Ingredients:
- 1 Large Persian Cucumber, finely chopped
- 2 Roma Tomatoes, finely chopped
- 1 Shallot, finely minced
- 2 tbsp Fresh Mint, finely chopped
- 1 Lemon, juiced
- ¼ cup Extra Virgin Olive Oil
- Salt and pepper to taste
Instructions
Prep and Marinate the Chicken
- Preheat the oven to 425°F (220°C).
- Mix the spices, olive oil, and honey in a small bowl.
- Spatchcock the chicken (here’s a guide if you need one) and rub the spice mix all over, front and back, ensuring every nook and cranny is coated. Season generously with salt and set aside.
Prepare the Vegetables
- Toss the carrots, sweet potatoes, shallots, dates, and apricots with olive oil, salt, and pepper.
- Spread the vegetables on a roasting pan or sheet tray.
- Lay the spatchcocked chicken on top, ensuring it’s centered over the veggies. Pour the chicken stock along the sides of the pan.
Roast the Chicken
- Place the pan on the center rack of the oven. Roast for 45–50 minutes, or until the chicken’s internal temperature reaches 160°F (70°C) and the juices run clear.
- Check halfway through cooking and add more stock if needed to keep the vegetables moist.
- Let the chicken rest for 10 minutes before slicing.
Make the Salad
- Combine cucumber, tomatoes, shallot, and mint in a large bowl.
- Dress with olive oil, lemon juice, salt, and pepper. Toss to combine and adjust seasoning to taste.
Serve the Meal
- Slice the rested chicken and serve with the roasted vegetables and salad.
- Drizzle pan drippings over the chicken or use them as a sauce.
Tried This Recipe? Share Your Feedback!
Let me know how your Moroccan-inspired chicken turned out! Tag me @flavorsbyalessandra on Instagram, and don’t forget to leave a comment below. Happy cooking! 🧡