Looking for a simple and frequent roast chicken recipe that’s kid-friendly and suitable for dinner gatherings, I stumbled upon a recipe that checks all the boxes. This roast chicken dish is infused with Moroccan flavors, thanks to the citrus, saffron, and cinnamon spices.
It’s a springtime recipe that incorporates early spring artichokes. I usually opt for pre-cleaned and processed frozen artichoke hearts for ease of preparation.
Given its Moroccan-inspired flair, this recipe features not just citrus but also saffron and cinnamon spices. Once the marinade is ready, the rest of the preparation is swift and straightforward. You can roast the chicken pieces in a shallow casserole dish, cast-iron skillet, or a flat-bottomed pan. Personally, I prefer using a skillet for easy cleanup.
Using Meyer lemons whenever possible adds a touch of sweetness with slight acidity. I also like to throw in some seasonal blood oranges. The vibrant orange and yellow citrus slices with a hint of caramelization, along with the artichoke hearts, add an element of surprise to the dish.
Pairing it with a simple side dish like rice pilaf or couscous, along with some steamed spinach, complements the flavors well. When it comes to choosing wine to accompany this dish, the combination of artichokes and citrus can pose a challenge. My wine expert friends suggest pairing it with a crisp Pinot Gris or Sauvignon Blanc. For red wine enthusiasts, a fruity Sangiovese or a new Chianti would be suitable.
Serves 4 to 6
– Zest and juice of 1 orange (about 1/2 cup)
– Zest and juice of 1 Meyer or other variety of lemon (about 2 tablespoons)
– 1 teaspoon balsamic syrup or 2 teaspoons balsamic vinegar
– 1 teaspoon chopped fresh thyme or 1/2 teaspoon dried thyme
– 3 cloves garlic, minced
– 3 tablespoons olive oil
– 1/2 teaspoon cinnamon
– 1/2 teaspoon saffron
– 1 teaspoon salt
– Freshly ground black pepper
– 1 leek, white and light green parts only, washed and chopped
– 1 (4-pound) chicken, cut into pieces
– 1 orange, ends trimmed, sliced into 1/2-inch pieces, then halved
– 1 Meyer or other lemon, ends trimmed, sliced into 1/2-inch pieces
– 1 package (12 ounces) thawed frozen artichoke hearts
– Parsley, for garnish
1. Combine all the liquid marinade ingredients in a small bowl and stir to mix well. Add salt, pepper, and leeks, taste and adjust seasoning. Place the chicken in a ziplock bag, pour in the marinade, ensuring it coats the chicken evenly. Seal the bag and refrigerate for 1/2 to 4 hours.
2. Preheat the oven to 425°F (about 218°C). Place the chicken and marinade in a large shallow baking dish, cast-iron skillet, or flat-bottomed pan lined with parchment paper. Arrange the citrus slices around the chicken, drizzle with some marinade.
3. Roast the chicken in the oven for around 30 minutes, then baste the chicken with the marinade. Scatter the artichoke hearts around the chicken, drizzle with more marinade, and continue roasting for 25 to 30 minutes until the chicken is cooked through, with crispy brown skin and no pink juices. Taste the sauce and adjust with balsamic syrup if needed. Serve directly from the baking dish or transfer to a platter, garnish with parsley, and enjoy.
Preparation tip: This dish can be prepared up to four hours in advance starting from step 1.
Remember, a flavorful and exotic dish like this Moroccan-inspired roast chicken can lift any dinner gathering to new heights, captivating taste buds and bringing joy to the table.