A whole chicken, rubbed with olive oil and our Roasted Chicken mix, then covered and baked in the oven for an hour and a half. The result is meat that falls off the bone, a golden-brown skin, and a sauce at the bottom of the dish that you won't want to leave behind. The green olives are added at the end, providing just enough salt and acidity to balance the juicy meat. Five minutes of prep, the oven does the rest. This is how a Sunday roast chicken should taste.

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⏱ Prep time: ±2h
👥 Servings: 4
🌶 Difficulty: easy
🍽 Category: Main course

Ingredients

• 1.3 kg whole chicken
• 1 lemon
• 50 ml culinary olive oil
• 40 g Roasted Chicken mix
• 200 ml water
• handful of green olives

Preparation

1. Preheat the oven to 200 degrees Celsius. Clean the chicken with water and lemon, or as you usually do.
2. Mix the Roasted Chicken mix with the olive oil to form a marinade.
3. Rub the chicken thoroughly, inside and out, with the marinade.
4. Place the chicken in the middle of an oven dish.
5. Pour 200 ml of water into the bowl where the chicken was marinated and stir to loosen any remaining marinade.
6. Pour this mixture into the oven dish with the chicken. This will become your sauce.
7. Cover the dish with baking paper and then aluminum foil.
8. Bake the chicken for 90 minutes at 200 degrees Celsius.
9. Remove the baking paper and foil, turn the chicken over, and add a handful of green olives. Rinse canned olives first.
10. Continue baking uncovered for another 10 minutes until the skin is nicely crispy.

Chef's tip

Want extra sauce? Place a chopped onion and a few lemon wedges under the chicken before it goes into the oven.

Serving suggestion

Serve with bread or fries and garnish with toasted almonds, lemon slices, or quail eggs.

Ready to cook yourself?

All the spices for this chicken are in our Roasted Chicken mix: one sachet, one marinade, done. Combine with our culinary olive oil and you'll have everything you need.

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Enjoy your meal!
— Moroccan Spicy Secrets