Roasted Chicken Morocco Recipe



















After my trip to Morocco I was obsessed with flavor and working with different combo's of the spices I managed to smuggle into the country. One of which were these saffron cubes that knorr makes. I can not for the life of me find them in the US or online. Maybe they have been discontinued which would be super sad!!! If thats the case you can adjust the recipe below with using real saffron thread (expensive I know). This is a super easy recipe that can be prepped the night before so is perfect for dinner parties. It can also be adjusted to accommodate more or less people. The cooked lemon becomes very concentrated (which I love) so I recommend making sure every person who eats the chicken has a few slices of the lemon to eat it with - it is life changing. YUMMY!!!! fun fact: Tumeric stains not only your clothes and cutting boards but also your hands so use those wisely or wear gloves :)



3 split chicken breasts 

2 tbsp. Olive Oil

1 Lemon - zested and juiced

1 Saffron cube / a pinch of saffron (4 - 5 threads)

1 tsp Ground Ginger

1/8 tsp Cayenne Pepper (more if you like it spicy)

2 tsp Paprika 

1 tsp Turmeric

2 Lemons sliced


Mix all the ingredients together minus the sliced lemons and smother the chicken in your new tasty marinade. If possible let them marinate overnight. 

Preheat oven to 425. Lay a layer of lemon slices on the bottom of the pan and then arrange the chicken on top. Place a lemon slice on top of each chicken breasts (the more the merrier so if you have more lemons go for it). 

Place chicken in oven at 425 towards the top of the oven for 25 minutes and then reduce the heat to 375 for another 15 - 20 minutes or until no longer pink inside. 

*Serves 3 - 4 people