Moroccan Roast Chicken

1 hr 4 servings


270 Kcal
14.5g Fat
9.6g Carbs
7.2g Net Carbs
3.3g Sugars
25g Protein


  • For the chicken:
  • 1 whole chicken
  • 4 onions
  • 1 small bunch of parsley
  • 1 small bunch of coriander
  • 1 teaspoon of ground ginger
  • 1/2 teaspoon of turmeric
  • 1/4 teaspoon of ground pepper
  • 1 teaspoon of salt
  • A pinch of saffron
  • 1 cup or 240ml of water
  • 1/2 cup or 100g of green olives
  • 2 preserved lemons peels, cut into quarters
  • For the marinade:
  • 1 teaspoon of ground ginger
  • 1/2 teaspoon of turmeric
  • 2 grated garlic cloves
  • 2 tablespoons of water


  1. Preheat your oven at 190 C / 380 F. Make the marinade in a small bowl by mixing all the ingredients. Place the chicken in a roasting dish and massage all its surface with the marinade. Leave in the dish on your kitchen counter.
  2. Chop your onions finely. In a deep and large pan, cook the onions until brown in a little olive oil. For extra flavor, you can grind the saffron and mix it with a little warm water. Add the saffron/water mix, the spices, the bunch of herbs tied in a string, the water as well as the chicken. Cover and let it cook on medium heat for 30 minutes. Remove the chicken from the pan and place it in the roasting dish. Place the chicken in the oven for another 30-40 minutes (until cooked). Remove the herbs from the sauce in the pan, add the olives and preserved lemons. Cook for a further 10 minutes on medium heat.
  3. Once the chicken is cooked, place it on your serving plate and cover with the sauce. Decorate with a few extra slices of preserved lemons if you like.


Yalda is a globally-recognized gut health and inflammation expert and the founder of Eat Burn Sleep.

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