Moroccan Spiced Chicken with Roasted Vegetables
The secret to great quick roasting a whole chicken is to butterfly it (you can call it spatchcocking which will impress all your friends if you want). Removing the backbone is a snap with kitchen shears but if you don’t have any, you can do it with a chef’s knife, just be careful with it! Once butterflied, the chicken rests flat on the roasting pan, which means all the meat can cook evenly. Harissa is a North African hot sauce that you can find in ethnic grocery stores or well stock upscale grocery stores. Think a savory less vinegary version of Srirachi sauce.
Estimated Nutrition (whole recipe, rough)
Counts 10 of 13 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Orange | 1 medium (131g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Carrot | 1 medium (61g) | 25 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Harissa | not in our table | 0 |
| Coriander | not in our table | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 whole roasting chicken
- 3 tablespoon harissa
- 2 teaspoon smoked paprika
- 2 teaspoon ground cumin
- 1 teaspoon ground coriander
- 2 teaspoon kosher salt
- 1 teaspoon fresh ground pepper
- 1 orange
- 2/3 cup chicken stock
- 1 fennel bulb
- 1 large yellow onion
- 4 medium carrots
- 1 medium head of garlic
- 1 6oz can Lindsay brand large black olives
- 1 bunch fresh mint leaves