Skip to content

moroccan-spiced chicken

While this was flavourful it’s not my fav roast chicken dish of Donna Hay’s. I’ve posted some others that I’ve found a lot better. Regardless worth a try, certainly didn’t turn my nose up the to the results.


  • 1 x 1.5kg whole chicken, quartered
  • 1 tablespoon ras el hanout
  • 2 tablespoons sliced preserved lemon rind
  • 2 tablespoons extra virgin olive oil
  • 10 sprigs oregano
  • 1 red onion, cut into wedges
  • 4 parsnips, peeled and cut into sixths lengthways
  • sea salt

Preheat oven to 200C (400F). Place the chicken, ras el hanout, lemon, and 1 tablespoon of the oil in a bowl and toss to coat. transfer to a baking dish lined with non-stick baking paper with the oregano, onion and parsnips and drizzle with remaining oil. sprinkle with salt and roast for 35-40 minutes or until the chicken is golden and cooked through. Divide the chicken, onion and parsnip between plates and spoon over pan juices to serve. Serves 4

Donna Hay –  The New Easy pg 108

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: