Moroccan-Inspired Whole Roasted Chicken with Roasted Vegetables and Tomato Cucumber Salad
Moroccan-Inspired Whole Roasted Chicken with Roasted Vegetables and Tomato Cucumber Salad
Ingredients
For the Moroccan Chicken
- 1/2 cup olive oil
- 1/4 cup lemon juice
- 1 tablespoon Dijon mustard
- 1 tablespoon smoked paprika
- 1 tablespoon cumin
- 1 tablespoon turmeric
- 1 tablespoon garlic powder
- 1 teaspoon cayenne pepper
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 whole chicken, spatchcocked
For the Roasted Vegetables
- 1 red onion, roughly chopped
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 1 cup cherry tomatoes
- 1/2 cup pitted green olives
- as needed olive oil, for drizzling
- to taste salt
- to taste pepper
For the Tomato Cucumber Salad
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh mint, chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup red onion, thinly sliced
- 1/4 cup feta cheese, crumbled
- 1 lemon, juiced
- 2 tablespoons olive oil
- to taste salt
- to taste pepper
Instructions
- 1
In a medium bowl, combine 1/2 cup olive oil, 1/4 cup lemon juice, 1 tablespoon Dijon mustard, 1 tablespoon smoked paprika, 1 tablespoon cumin, 1 tablespoon turmeric, 1 tablespoon garlic powder, 1 teaspoon cayenne pepper, 1 teaspoon salt, and 1 teaspoon black pepper. Whisk all the ingredients together until well combined to form the marinade.
⏱️ 5 min
- 2
Pat the spatchcocked whole chicken completely dry with paper towels. This helps the skin crisp up nicely.
⏱️ 3 min
- 3
Pour the prepared marinade over the chicken. Rub the marinade thoroughly all over the chicken, ensuring to get some under the skin for maximum flavor.
⏱️ 5 min
- 4
Marinate the chicken for at least 30 minutes at room temperature, or ideally, refrigerate overnight for best results. If marinating overnight, bring the chicken to room temperature for about 30 minutes before roasting.
⏱️ 30 min
- 5
Preheat your oven to 400°F.
⏱️ 15 min•🌡️ 400
- 6
Prepare the vegetables: Roughly chop 1 red onion, slice 1 zucchini, and slice 1 yellow squash. In a large baking dish, combine the chopped red onion, sliced zucchini, sliced yellow squash, 1 cup cherry tomatoes, and 1/2 cup pitted green olives.
⏱️ 7 min
- 7
Drizzle the vegetables with olive oil and season generously with salt and pepper. Toss the vegetables to ensure they are evenly coated with oil and seasoning.
⏱️ 3 min
- 8
Place the marinated chicken directly on top of the seasoned vegetables in the baking dish, skin-side up.
⏱️ 2 min
- 9
Roast in the preheated oven at 400°F for 45-60 minutes, or until the internal temperature of the thickest part of the chicken (thigh, not touching bone) reaches 165°F. The skin should be golden brown and crispy.
⏱️ 60 min•🌡️ 400
- 10
While the chicken roasts, prepare the tomato cucumber salad: Dice 1 cucumber, halve 1 cup cherry tomatoes, chop 1/4 cup fresh mint, chop 1/4 cup fresh parsley, and thinly slice 1/4 cup red onion.
⏱️ 10 min
- 11
In a separate bowl, combine the diced cucumber, halved cherry tomatoes, chopped fresh mint, chopped fresh parsley, thinly sliced red onion, and 1/4 cup crumbled feta cheese.
⏱️ 2 min
- 12
Squeeze the juice of 1 lemon over the salad. Drizzle with 2 tablespoons of olive oil. Season the salad with salt and pepper to taste. Toss gently to combine all the ingredients.
⏱️ 3 min
- 13
Once the chicken is cooked, remove it from the oven and let it rest for 10 minutes before carving. This allows the juices to redistribute, resulting in a more tender chicken.
⏱️ 10 min
- 14
Carve the chicken and serve the roasted chicken and vegetables alongside the fresh tomato cucumber salad.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Moroccan-Inspired Whole Roasted Chicken with Roasted Vegetables and Tomato Cucumber Salad
For the Moroccan Chicken
- 1/2 cup olive oil
- 1/4 cup lemon juice
- 1 tablespoon Dijon mustard
- 1 tablespoon smoked paprika
- 1 tablespoon cumin
- 1 tablespoon turmeric
- 1 tablespoon garlic powder
- 1 teaspoon cayenne pepper
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 whole chicken, spatchcocked
For the Roasted Vegetables
- 1 red onion, roughly chopped
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 1 cup cherry tomatoes
- 1/2 cup pitted green olives
- as needed olive oil, for drizzling
- to taste salt
- to taste pepper
For the Tomato Cucumber Salad
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh mint, chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup red onion, thinly sliced
- 1/4 cup feta cheese, crumbled
- 1 lemon, juiced
- 2 tablespoons olive oil
- to taste salt
- to taste pepper
Instructions
- 1
In a medium bowl, combine 1/2 cup olive oil, 1/4 cup lemon juice, 1 tablespoon Dijon mustard, 1 tablespoon smoked paprika, 1 tablespoon cumin, 1 tablespoon turmeric, 1 tablespoon garlic powder, 1 teaspoon cayenne pepper, 1 teaspoon salt, and 1 teaspoon black pepper. Whisk all the ingredients together until well combined to form the marinade.
⏱️ 5 min - 2
Pat the spatchcocked whole chicken completely dry with paper towels. This helps the skin crisp up nicely.
⏱️ 3 min - 3
Pour the prepared marinade over the chicken. Rub the marinade thoroughly all over the chicken, ensuring to get some under the skin for maximum flavor.
⏱️ 5 min - 4
Marinate the chicken for at least 30 minutes at room temperature, or ideally, refrigerate overnight for best results. If marinating overnight, bring the chicken to room temperature for about 30 minutes before roasting.
⏱️ 30 min - 5
Preheat your oven to 400°F.
⏱️ 15 min•🌡️ 400 - 6
Prepare the vegetables: Roughly chop 1 red onion, slice 1 zucchini, and slice 1 yellow squash. In a large baking dish, combine the chopped red onion, sliced zucchini, sliced yellow squash, 1 cup cherry tomatoes, and 1/2 cup pitted green olives.
⏱️ 7 min - 7
Drizzle the vegetables with olive oil and season generously with salt and pepper. Toss the vegetables to ensure they are evenly coated with oil and seasoning.
⏱️ 3 min - 8
Place the marinated chicken directly on top of the seasoned vegetables in the baking dish, skin-side up.
⏱️ 2 min - 9
Roast in the preheated oven at 400°F for 45-60 minutes, or until the internal temperature of the thickest part of the chicken (thigh, not touching bone) reaches 165°F. The skin should be golden brown and crispy.
⏱️ 60 min•🌡️ 400 - 10
While the chicken roasts, prepare the tomato cucumber salad: Dice 1 cucumber, halve 1 cup cherry tomatoes, chop 1/4 cup fresh mint, chop 1/4 cup fresh parsley, and thinly slice 1/4 cup red onion.
⏱️ 10 min - 11
In a separate bowl, combine the diced cucumber, halved cherry tomatoes, chopped fresh mint, chopped fresh parsley, thinly sliced red onion, and 1/4 cup crumbled feta cheese.
⏱️ 2 min - 12
Squeeze the juice of 1 lemon over the salad. Drizzle with 2 tablespoons of olive oil. Season the salad with salt and pepper to taste. Toss gently to combine all the ingredients.
⏱️ 3 min - 13
Once the chicken is cooked, remove it from the oven and let it rest for 10 minutes before carving. This allows the juices to redistribute, resulting in a more tender chicken.
⏱️ 10 min - 14
Carve the chicken and serve the roasted chicken and vegetables alongside the fresh tomato cucumber salad.
⏱️ 5 min