Moroccan Roast Chicken and Potatoes
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Imagine the aromas of Morocco filling your kitchen; that’s what you get with this simple yet exotic Moroccan Roast Chicken and Potatoes. It’s a hassle-free recipe that packs a punch of bold flavors and tender, juicy chicken.
Easy Moroccan Roast Chicken And Potatoes
If you’ve never cooked in a tagine, you’re in for a treat! Cooking in a tagine couldn’t get any easier, the easiest one pot cooking there is – full stop. If you don’t have one, I really recommend picking one up ASAP, however a Dutch oven or braiser will also work perfectly.
This recipe is a gem in my kitchen, bringing the vibrant flavors of Morocco right to your dinner table with minimal fuss. Trust me, the blend of spices and the tenderness of the chicken cooked slowly in a tagine (or a handy Dutch oven) will make this dish a beloved addition to your meal rotation
Wait – What’s A Tagine?
First of all, a tagine is a pot which comes with a tall, conical shape lid, you probably see them every time you walk through a kitchen store. Their appeal is that the tagine’s conical lid creates a moist, hot cooking environment for the dish you’re making.
As the food cooks, steam rises into the cone, and sends it back down to the dish, which in turn eliminates the need for a lot of liquid. The dish is slowly cooked and you end up with really tender meat.
Now this recipe isn’t authentic Moroccan by any means, I basically just pulled out all the spices out of my spice cabinet that screamed Moroccan to me, so please don’t hold me to this recipe being authentic. I did add some dried apricots for a bit of sweetness, though the spice rub isn’t too spicy, there’s only a bit of cayenne pepper in the spice rub, but if you’re feeling adventurous then by all means, add more.
- Dried Coriander: Adds a sweet, citrusy flavor; you could swap it with ground cilantro for a similar taste.
- Smoked Paprika: This gives a smoky depth; try regular paprika with a pinch of cumin as an alternative.
- Cayenne Pepper: It’s for the heat; chili powder could work too, but it’s milder.
- Sumac: This brings a tangy, lemony touch. If you can’t find it, a squeeze of lemon juice is a great replacement.
- Black Pepper: For that essential spicy kick.
- Ground Cumin: Offers earthy warmth; if you’re out, try ground caraway seeds.
- Ground Cinnamon: Adds a sweet, woody flavor. No cinnamon? A pinch of nutmeg can do in a pinch.
- Salt: It’s all about enhancing the flavors.
- Whole chicken – I used a 4 pound chicken, but whatever size you have will work. If your chicken is bigger, you can up the amounts called for the seasoning.
- Olive oil – We want a richer oil with great flavor, it doesn’t matter that the smoke point is lower since our tagine will control that and prevent the oil from burning.
- Potatoes – Baby potatoes are what we’re using today as they are small enough to cook in time with our chicken. Be sure to clean them before including.
- Apricots – Believe me dried apricots chopped up roughly will taste heavenly in this dish. They plump up in the tagine and create a nice sweet bite to counter all the savory flavors.
- Tomatoes – Cherry tomatoes will cook down and become tender little flavor bombs.
- Salt and pepper – It’s important to have enough salt to ensure your chicken doesn’t taste bland. You can use as much or as little as you like.
In a small bowl, whisk together the coriander, paprika, cayenne pepper, sumac, black pepper, cumin, cinnamon, and salt. This spice mix is going to give our chicken an incredible depth of flavor.
Next, grab your chicken. Make sure it’s cleaned and patted dry – we want those spices to stick! Rub the spice mix all over the chicken, making sure you cover every nook and cranny. In a separate bowl, toss together the baby potatoes, cherry tomatoes, garlic, and dried apricots. Drizzle the rest of the olive oil over them, season with salt and pepper, and give them another good toss.
Now, drizzle 2 tablespoons of olive oil in the bottom – this prevents sticking and adds a bit more flavor. Gently place your spice-rubbed chicken in the center. If you don’t have a tagine, no worries, a Dutch oven or any pot with a lid will work just as well. Then, arrange the potato mixture around the chicken in the tagine. It’s all about getting those flavors to mingle.
Finally, it’s time to bake. Cover the tagine and pop it in the oven for about 1 hour and 45 minutes to 2 hours. You’re looking for the chicken to be beautifully cooked through, with the internal temperature hitting 165℉ (74℃). Once done, garnish with fresh parsley, and serve.
Serve This With
While this Moroccan Chicken and Potatoes is a meal on its own, you can still serve it with some other great dishes. Here are some suggestions:
Mediterranean Couscous Salad
Tabbouleh Salad
Lentil Soup
Creamy Cucumber Salad
Frequently Asked Questions
No tagine? Don’t sweat it!
Although I used a 1.5 qt tagine in this recipe a large skillet would work just as well. You will need a lid or aluminum foil to cover the skillet while in the oven. A Dutch oven would work as well. Cook for the same amount of time as instructed.
How do I know when my chicken is done?
Your chicken is perfectly cooked when the internal temperature at the thickest part of the thigh reaches 165℉ (74℃). If you don’t have a thermometer, another way to check is to see if the juices run clear when you pierce the thigh with a knife. Also, the meat should be tender and easily pull away from the bone.
What if I can’t find sumac?
No sumac, no problem! A good substitute is a little lemon zest or a squeeze of lemon juice. It won’t be exactly the same, but it will give you a similar citrusy, tangy flavor.
Can I use chicken pieces instead of a whole chicken?
Certainly! Using chicken pieces can make the dish even more convenient to serve. Just keep in mind that the cooking time might be slightly less than with a whole chicken. Keep an eye on the temperature of the meat to ensure it’s cooked through.
Tagine Best Care Tips
Curing
- You’ll want to cure your tagine when you first get it first by soaking in it water for 24 hours. Then dry it off and rub olive oil inside the lid and dish.
- Place the tagine in your oven and then set the temperature to 225 F degrees and allow it to sit for 2 hours before turning off the heat.
- This will seal off the clay of your tagine and ready it for cooking.
Cleaning
- Do not soak your tagine in soapy water!
- Simply wash it by hand immediately.
- Do not place your tagine in the dishwasher.
Cooking
- You can’t cook with your tagine directly on open flame if you have a gas stove. Buy a tagine heat diffuser to prevent the dish from being ruined.
Expert Tips
- Marinate for More Flavor: If you have time, marinate the chicken with the spice rub overnight. This deepens the flavors and makes the chicken even more tender and delicious.
- Baste for Moisture: Halfway through cooking, baste the chicken with the juices collected at the bottom of the tagine. This keeps the chicken moist and adds an extra layer of flavor.
- Check for Hot Spots: If using a tagine or Dutch oven, rotate it occasionally in the oven. This ensures even cooking, as some spots in ovens can be hotter than others.
- Let It Rest: Once done, let the chicken rest for about 10 minutes before serving. This allows the juices to redistribute, ensuring your chicken is juicy and flavorful.
Leftovers
Transfer the leftovers to an airtight container in the fridge and store up to 4 days.
To freeze your leftovers, I would shred the remaining chicken and store in an airtight container. You can also store the chicken in individual sized containers for easier thawing. It will last up to 4 months. Thaw either in the microwave or in a skillet over medium heat with a splash of chicken broth.
More Chicken Recipes To Try
- Lemon Chicken Rice Bake
- Roast Chicken with Roasted Potatoes and Garlic Sauce
- Lemon Garlic Roasted Chicken Legs
- Crispy Fried Chicken
- Roasted Cornish Hens
- Pressure Cooker Whole Chicken
- Chicken Stew
- Roast Chicken
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Moroccan Roast Chicken and Potatoes
Video
Ingredients
For Spice Rub
- 1 teaspoon dried coriander
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper
- 1 teaspoon sumac (*)
- 1 teaspoon black pepper
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
For Roast Chicken and Potatoes
- 1 whole chicken (about 4 or 5 lb)
- 4 tablespoon olive oil
- 1 pound baby potatoes (cleaned)
- 2 cups cherry tomatoes (washed)
- 8 cloves garlic (peeled)
- 10 dried apricots (roughly chopped)
- ½ teaspoon salt (or to taste)
- ¼ teaspoon pepper (or to taste)
- 1 tablespoon fresh parsley (chopped)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat oven to 350℉.
- In a small bowl combine all the spice rub ingredients together.
- Clean the chicken, pat it dry and make sure to remove the bag with chicken giblets, if your chicken has it. Rub all the spice rub all over the chicken. Add 2 tbsp of the olive oil to the tagine then place the chicken in the tagine.
- In a bowl toss together the potatoes, tomatoes, garlic, and apricots. Drizzle the remaining 2 tablespoons of olive oil over the potatoes and season generously with salt and pepper. Toss everything together and add to the tagine, spread the potatoes around the chicken.
- Cover the tagine with the lid and bake in the oven for about 1 hour and 45 minutes to 2 hours. To check if your chicken is done, insert an instant-read thermometer into the thickest part of the thigh, and if the temperature reaches 165℉ (74℃) the chicken is cooked through. After 2 hours the chicken should be cooked really well, the meat should fall off the bones.
- Garnish with fresh parsley and serve.
Equipment
Notes
- *Sumac is a reddish-purple powder used as a spice in Middle Eastern cuisine to add a lemony taste to salads or meat.
- If you don’t have any dried apricots, you can use raisins or dried cranberries.
- As the chicken and potatoes cook in the tagine, some liquid will be released making for a nice gravy you could pour over the chicken and potatoes when serving.
- You don’t necessarily need a tagine to make this roast chicken, a pot with a lid such as a Dutch oven would work just as well. However, there is a noticeable difference in the results when cooking with a tagine. The chicken actually browns a bit and the skin is a little bit crispy, plus you end up with a really juicy and succulent chicken. If using chicken pieces instead of a whole chicken, you could brown the chicken first right in the tagine over your stove top if you want to get an even crispier chicken.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
