Moroccan Roast Chicken©


  • 1 extra-large roast chicken (2kg-70.5oz free-range)
  • 3 tablespoons olive oil
  • 2 tablespoons tomato puree
  • 4 garlic cloves (crushed)
  • 1 chicken stock cube – dry (to crumble
  • 1 teaspoon ground turmeric
  • 1 tablespoon chilli powder
  • ½ tablespoon ground cinnamon
  • 1 tablespoon ground coriander
  • ½ tablespoon paprika
  • 10.1fl oz-300ml chicken stock
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1 tablespoon red wine vinegar
  • 1 tablespoon onion granules
  • 1 tablespoon lemon juice
  • 1 tablespoon ras-el-hanout


  1. Pre-heat oven to 392˚F/200˚C regular oven or 356˚F /180˚C fan assisted oven
  2. In a large mixing bowl, add all of the ingredients (except the chicken and liquid chicken stock). Give everything a good stir until it is thoroughly combined. rub the paste all over the chicken and stuff some inside through the back. Ensure that all of the chicken is covered. Pat any excess paste onto the top
  3. Place the chicken on the roasting rack/pan (no need for foil with a Vulcan roaster) and pour the liquid chicken stock into the base
  4. Pop into the oven for 1 hour and 20 minutes. Once the time is up, insert a meat temperature into the center/thickest part of the chicken and ensure the meat is at least 165°F - 75˚C and that the juices run clear once skewered
  5. Leave to rest for 10 minutes before carving. Enjoy hot or cold

Image Gallery