Moroccan Spatchcocked Chicken Recipe

A plate with roasted chicken leg, diced cucumber and tomato salad, and roasted potatoes and carrots. In the background, a cutting board with more roasted chicken and a bowl with additional roasted vegetables.

5 from 1 vote

Moroccan Spatchcocked Chicken Recipe

This Moroccan-inspired spatchcocked chicken recipe is juicy, flavorful, and perfect for a cozy dinner. Paired with roasted veggies and a refreshing cucumber-tomato salad, it’s a complete meal that’s as easy as it is impressive.

Prep Time15

Cook Time40

Course: dinner, lunch

Cuisine: fusion

Keyword: chicken dinner, dinner, Healthy dinner ideas, Quick fish dinner

Servings:

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.

Nutrition