This Moroccan Lemon Chicken bursts with flavor from garlic, green olives and preserved lemons. I’ve adapted this classic Moroccan tagine into an approachable cast-iron roast that’s just as vibrant and delicious.

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Today’s Secret Ingredient…

When a Moroccan dish begins with fresh herbs, a bright mix of spices and a whole organic chicken, you already know it will be satisfying. But one ingredient lifts this recipe above the rest: preserved lemons.

Preserved lemons add a unique savory, tangy depth that transforms the marinade and finishing sauce. If you don’t have time to make them yourself, store-bought preserved lemons work well; do not skip them if you want the characteristic Moroccan flavor.

The Sear, Roast, and Broil Method

For a whole chicken, my preferred method is to marinate for several hours, sear to develop color and flavor, roast until cooked through, then finish under the broiler to crisp the skin. You can skip searing and roast directly from the marinade, but searing adds a caramelized crust that makes the skin irresistible.

After the final broil, spoon the sauce and olives over the chicken and serve with a starch to soak up the juices—traditional Moroccan bread is ideal, but rice or couscous are excellent alternatives.

Moroccan Lemon Chicken with Olives

4 from 1 review

Author: Salima Benkhalti
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Yield: 6-8 servings
Category: Dinner
Method: Baked
Cuisine: Moroccan

Description

This Moroccan Lemon Chicken is fragrant and layered with tastes from green olives, garlic and preserved lemons. The preserved lemon brightens the sauce while the olives and aromatics build savory complexity. The result is a roast chicken that’s bold, balanced and perfect for sharing.

Ingredients

For the Marinade:

2 tbsp olive oil
1 preserved lemon, finely minced
1/4 cup minced parsley
1/4 cup minced cilantro
4 cloves garlic, minced
2 tsp ground ginger
3 tsp salt
2 tsp black pepper
2 tsp ground cumin
1 tsp turmeric
3 saffron strands, crushed
1 tsp paprika

For the Chicken:

1 whole chicken, rinsed and patted dry
2 tbsp olive oil
1/2 cup pitted green olives (Moroccan olives preferred)
1 tbsp olive brine

Instructions

Combine all finely minced marinade ingredients in a small bowl and mix thoroughly. Place the chicken in a cast-iron pot or large bowl and rub the marinade all over the bird, taking care to work some under the skin. Cover and refrigerate for about 6 hours to allow flavors to penetrate.
Preheat the oven to 425°F (220°C). Remove the chicken from the pan and set aside any remaining marinade—this is concentrated flavor and can be stuffed into the cavity. Heat 2 tbsp olive oil in the cast iron over medium-high heat and brown the chicken on all sides for a few minutes per side. Add the olives and a tablespoon of olive brine to the pan.
Cover and bake for 1 hour, or until the chicken reaches a safe internal temperature and juices run clear. Transfer the chicken to a baking sheet and broil for 5–7 minutes to crisp and color the skin. Meanwhile, reduce the pan sauce on the stovetop over medium heat for 3–5 minutes until slightly thickened. Serve the chicken with olives and spooned sauce, alongside bread, rice or couscous to soak up the juices.