Moorish Orange & Honey Roast Chicken — Andalusian Style

Inspired by the scent of freshly pruned orange trees in my Andalusian village, this Moorish orange and honey roast chicken is sticky, golden, and full of flavour. Perfect with organic couscous, raisins, and flat-leaf parsley — sunshine on a Tuesday.

A small chicken, a splash of honey, and the scent of oranges in the air — that’s dinner sorted. This Moorish Orange & Honey Roast Chicken brings warm Andalusian flavours to your table: sticky, golden, and spiced with a whisper of cumin and cinnamon.

As I walked into the village this Tuesday morning, the town hall workers were pruning the orange trees that line Calle de los Fruteros. The air was filled with the scent of crushed peel — not the sweet spring blossom, but full-on, zesty oranges. By the time I got home, I knew exactly what was going in the oven: a Moorish chicken recipe - small chicken, brushed with honey, orange, and warm spices — simple, golden, and utterly Andalusian.

This Moorish Orange & Honey Roast Chicken takes its cues from Spain’s sun-baked history, when North African spice traders left their mark on southern cooking. Think cinnamon, cumin, citrus, and honey — a perfect balance of sweet, savoury, and aromatic.

1. Prepare the Chicken

You’ll need a small 1.3 kg fresh chicken, ideally free-range. Pat it dry and sit it in a small roasting tin. Season generously with sea salt and freshly cracked black pepper.

2. Mix the Marinade

In a small bowl, whisk together:

Juice and zest of 1 large orange

2 tbsp olive oil

1 tbsp runny honey

1 tsp ground cumin

½ tsp ground cinnamon

2 garlic cloves, finely grated

Spoon this mixture over the chicken, rubbing it into the skin and cavity. Toss a few orange wedges and a sprig of rosemary or thyme into the tin.

3. Roast to Golden Perfection

Roast at 200 °C (fan 180 °C) for 1 hour 15 minutes, basting halfway through.
The honey and orange will caramelise beautifully, giving the skin a deep amber glaze and a sticky, citrus-scented finish.

Once cooked, let the chicken rest for 10 minutes before carving — the juices settle, and the flavours mellow.

If you want to check the bird with a probe rather than the clock, my whole roast chicken guide has the breast and thigh temperatures and what ten chefs' books taught me about roasting one.

4. Serve It Simply

I’m serving mine with organic couscous, raisins, and flat-leaf parsley — the sweetness of the fruit works perfectly with the tangy, spiced glaze. Add a drizzle of the pan juices to the couscous before serving.

Final Thoughts

This recipe is proof that a little sunshine and a few store-cupboard spices can turn a midweek roast into something memorable. A pinch of this, a drizzle of that — no fancy tricks, just proper food that smells of southern Spain and tastes like home.

If you've enjoyed the recipe, you can buy me a coffee ☕ — it helps keep the site going.

Footnote

This recipe is part of my easy chicken dinner ideas collection — a complete guide to cooking every cut, every style, from Casa Adora and the road.
It also features in my Spanish Recipes collection — regional classics, tapas, seafood, rice dishes and food cooked from Andalucía and the road.
This recipe is also part of my North African Recipes — From the Moorish Kitchen at Casa Adora.
Find more recipes and food adventures here.
Wonky photos, proper food, genuine adventures – The Flexible Chef