This Moroccan Lemon Chicken is loaded with flavor from garlic, green olives and preserved lemons. I’ve taken this popular Moroccan tagine and turned it into a slightly more approachable, but just as flavorful cast iron recipe.
Today’s Secret Ingredient…
Moroccan recipes that combine fresh herbs, warm spices and a whole organic chicken promise big flavor — and this one delivers. The standout element here is preserved lemons. Their bright, tangy, slightly fermented flavor transforms the dish, balancing savory spices and salty olives.
If you don’t have time to make preserved lemons, store-bought jars work well and bring that distinctive citrusy depth that makes this recipe sing. Whether you buy them or prepare them ahead, try not to skip them — they’re essential to the final flavor.
The Sear, Roast, and Broil Method
For a whole chicken I prefer a three-step approach: marinate, sear, and finish in the oven with a broil. Marinating for a few hours lets the flavors penetrate. Searing the bird in a hot skillet creates a flavorful crust and helps render fat. Roasting cooks the chicken through, and a final broil crisps the skin to golden perfection.
You can skip the sear and roast the marinated bird straightaway, but searing really improves the texture and color of the skin. Serve this chicken with traditional Moroccan bread to mop up the sauce, or with rice if you need a gluten-free option.
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 flavor from green olives, garlic and preserved lemons. The combination of herbs, warm spices and bright preserved lemon yields a sauce that’s savory, tangy and slightly floral from saffron.
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 strands saffron, lightly 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 if available)
- 1 tbsp olive brine
Instructions
- Combine all marinade ingredients in a small bowl and mix well. Rub the mixture under and over the chicken skin, then place the bird in a cast iron pot or covered container. Refrigerate and marinate for about 6 hours for best flavor.
- Preheat the oven to 425°F (220°C). Remove the chicken from the pot and reserve any loose marinade — tuck that into the cavity if desired. Heat 2 tablespoons olive oil in the cast iron over medium-high heat and brown the chicken on all sides, a few minutes per side. Add the olives and a tablespoon of olive brine to the pan.
- Cover the pan and bake for about 1 hour, until the chicken is cooked through. Transfer the chicken to a baking sheet and broil for 5–7 minutes until the skin is crisp and golden. Meanwhile, reduce the pan sauce on the stovetop over medium heat for 3–5 minutes to concentrate the flavors. Serve the chicken with olives and sauce, alongside bread or rice to soak up the juices.
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