Keto Moroccan Whole Oven Roasted Chicken#EatTheWorld

I made this chicken to take for our friends house warming party. This has a crispy skin. Brining the chicken will give you this result. Points to note. Do not brine the chicken for more than 24 hours. The chicken should be pat dry before your rub it with dry prepared rub.

1¼ Kg Whole Chicken
For The Brine
1 Red Onion - roughly chopped
4 Cloves Garlic - chopped
2 - 3 Whole Limes
½ Teaspoon Cardamom Powder
2 1/2 - 3 tablespoons Marrakesh Market Blend
2 Teaspoons Pink Himalayan Salt or Sea Salt
Other Ingredients
2 -3 Tablespoons Olive oil
For The Dry Rub
2 Teaspoons Turmeric powder
1 Teaspoon Smoked Paprika
1 Teaspoon Cayenne pepper powder
1 Teaspoon Cumin powder
1/2 Teaspoon Cinnamon powder
1/2 Teaspoon Salt
1/2 Teaspoon Black Pepper powder

For Brining The Chicken
Add all the ingredients in a large pot and the chicken, cover the chicken with water - enough to submerge it. Refrigerate it only for 24 hours. After 24 hours, wash the chicken well inside out with fresh water to remove all the excess salt. Place it on a wire rack to remove all the excess water in a sitting position. After 15 -20 minutes, dry this a clean cloth. The chicken should be pat dry or else you will not get a crispy skin.
For The Dry Rub
Mix the ingredients for the dry rub in a small bowl. Add the oil and mix it well in. Rub over the chicken. 
Place in a 9-inch x 13-inch roasting pan. Nestle a sliced lime in the cavity of the chicken and tie the legs with a thread. Roast it in a pre heated oven with both the elements on at 200°C for 1 hour tented with a foil. 
After an hour remove the foil, change the side / flip the side of the chicken again bake for 45 minutes to an hour or till the chicken is cooked when the thermometer inserted on the thicken part of the chicken reaches the temperature is 165°F / 74°C. Now broil ( only the top element on at 225°C degrees for 10 minute. 
The chicken is done to perfection. Take this out and serve hot.

My Notes
All nutritional data are estimated and based on per serving amounts.
Net Carbs per serving: 3 g
Labels: Eat the World, Moroccan, Middle Eastern, Chicken, Baked

Check out all the wonderful Moroccan dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us! 
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Pandemonium Noshery: Bissara - Moroccan Legume Soup  
A Day in the Life on the Farm: Harira CulturEatz: Chicken Bastilla  
Magical Ingredients: Spicy Moroccan Vegetable Tagine
Sneha's Recipe
Sneha's Recipe

Happy Home-maker and culinary enthusiast.


  1. Crispy skin on roasted chicken is SO amazing. This looks delicious, Sneha!

  2. I'm sure this chicken was moist and delicious. It looks amazing.

  3. Oh, I'm drooling. There's flavour upon flavour in that chicken - and then that crispy skin!!!

  4. That looks amazing and I love the spice rub you used. I bet this is very delicious.