Moroccan Roast Chicken and Potatoes

There’s something incredibly comforting about the aroma of a Moroccan Roast Chicken and Potatoes filling the kitchen on a crisp fall evening. As the sun sets, I can’t help but recall the family gatherings where this dish was the star, drawing everyone together around the table. The tender, juicy chicken infused with warm spices and the perfectly roasted potatoes creates a delightful symphony of flavors. I remember the first time I prepared this dish; I was eager to impress my friends with my culinary skills, and that evening turned into a cherished memory. The laughter and stories shared over the meal made it so much more than just food – it was a celebration of togetherness and warmth. Every bite of the Moroccan Roast Chicken and Potatoes reminds me that food has the power to evoke memories and create connections. So, let’s dive in and explore how to bring this beautiful dish to your own table!

What to Buy for Moroccan Roast Chicken and Potatoes

When it comes to making Moroccan Roast Chicken and Potatoes, the quality of your ingredients can make all the difference. Each component plays a crucial role in developing the rich flavors that define this dish. The blend of spices, the quality of the chicken, and the freshness of the vegetables all come together to create a meal that is not only delicious but also nourishing.

• 1 teaspoon dried coriander: Adds a citrusy, herbal flavor that complements the chicken.
• 1 teaspoon smoked paprika: Gives a depth of flavor and a touch of smokiness.
• ½ teaspoon cayenne pepper: Provides a mild heat that balances the dish.
• 1 teaspoon sumac: A tangy spice that adds freshness and brightness.
• 1 teaspoon black pepper: Enhances overall flavor.
• 1 teaspoon ground cumin: Essential for that warm, earthy base.
• 1 teaspoon ground cinnamon: Adds warmth and sweetness.
• 1 teaspoon salt: Enhances all other flavors.
• 1 whole chicken (about 4 or 5 lb): The star of the dish, providing juicy meat.
• 4 tablespoons olive oil: Used for roasting and flavor.
• 1 pound baby potatoes (cleaned): Perfect for roasting alongside the chicken.
• 2 cups cherry tomatoes (washed): Offers a burst of flavor and color.
• 8 cloves garlic (peeled): Adds depth and aroma.
• 10 dried apricots (roughly chopped): Introduces sweetness and texture.
• ½ teaspoon salt (or to taste): Adjusts seasoning.
• ¼ teaspoon pepper (or to taste): Final touch for seasoning.
• 1 tablespoon fresh parsley (chopped): For garnish and freshness.

Making Moroccan Roast Chicken and Potatoes

Cooking Moroccan Roast Chicken and Potatoes is a rewarding experience that fills the kitchen with enticing aromas. Let’s dive into the steps that will lead you to a beautifully roasted chicken.

1. Preheat your oven to 350℉. This ensures your chicken starts cooking evenly.
2. In a small bowl, combine all the spice rub ingredients – dried coriander, smoked paprika, cayenne pepper, sumac, black pepper, ground cumin, ground cinnamon, and salt. Mix well to create a fragrant rub.
3. Prepare the chicken by cleaning it and patting it dry. Don’t forget to remove the bag with the giblets inside if there’s one. This is crucial for a good roast!
4. Rub the spice mix all over the chicken, making sure to get it under the skin for maximum flavor. The spices will infuse into the meat as it cooks.
5. Add 2 tablespoons of olive oil to your tagine or roasting pan, and place the seasoned chicken inside.
6. In a large bowl, toss together the baby potatoes, cherry tomatoes, garlic, and dried apricots. Drizzle the remaining 2 tablespoons of olive oil over the veggies and season with salt and black pepper.
7. Toss everything together until well coated and spread the mixture around the chicken in the tagine. This combination will roast beautifully, soaking up all the chicken’s juices.
8. Cover the tagine with its lid and bake in the oven for about 1 hour and 45 minutes to 2 hours. It’s important to check the chicken periodically.
9. To ensure your chicken is cooked through, use an instant-read thermometer, inserting it into the thickest part of the thigh. You’re looking for a temperature of 165℉ (74℃).
10. After about 2 hours, the chicken will be perfectly roasted, and the meat should be so tender it falls off the bone. Garnish with fresh parsley before serving.

Substitutions and Tips

Here are some handy tips to consider when making Moroccan Roast Chicken and Potatoes. These insights can help elevate your cooking experience.

• Storage: Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven to maintain crispy skin.
• Freezing: This dish can be frozen after cooking. Just ensure it’s cooled completely before sealing it in a freezer bag. It should last up to three months.
• Pairing: Serve with a refreshing salad or couscous to complement the rich flavors of the chicken.
• Vegetable variations: Feel free to add your favorite vegetables like zucchini or carrots to the mix.
• Herbs: Experiment with different herbs, such as thyme or rosemary, for varied flavor profiles.

Great Combinations for Moroccan Roast Chicken and Potatoes

When it comes to serving Moroccan Roast Chicken and Potatoes, there are endless possibilities that enhance the meal experience.

• Salads: Pair it with a classic Greek salad or a simple arugula salad dressed with lemon vinaigrette for a refreshing contrast.
• Couscous: Serve alongside fluffy couscous that can soak up the delicious juices from the chicken.
• Seasonal Vegetables: Roasted seasonal vegetables can be a great addition to round out the meal.
• Occasions: This dish is ideal for a Sunday family dinner or special festivities like Ramadan due to its hearty nature.
• Storage tips: Leftovers can be stored in the refrigerator and enjoyed for lunch the next day, making it perfect for meal prepping.

FAQ

Conclusion

The Moroccan Roast Chicken and Potatoes stands out as a flavorful and comforting meal that brings everyone together. With its aromatic spices and tender meat, it’s a dish that not only satisfies hunger but also creates lasting memories. I encourage you to try this recipe and bring a taste of Morocco to your table. Share it with friends and family, and enjoy the joy that comes from cooking and sharing delicious food together!

Moroccan Roast Chicken and Potatoes

The ultimate comfort food, Moroccan Roast Chicken and Potatoes is a delicious and hearty dish that’s perfect for family gatherings. With tender, juicy chicken and roasted potatoes infused with aromatic spices, this recipe is sure to be a hit. It’s easy to make and even easier to enjoy, making it a must-try for your next dinner!

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Prep Time 5 minutes mins

Cook Time 1 hour hr 45 minutes mins

Total Time 1 hour hr 50 minutes mins

Course Dinner

Cuisine Moroccan

Servings 6 servings

Calories 450 kcal

Equipment

• Staub Cast Iron 1.5 Quart Tagine
• Glass Mixing Bowl Set (3 piece)
• instant read meat thermometer

Ingredients

  

• 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
• 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)

Instructions

 

• Preheat your oven to 350℉. This ensures your chicken starts cooking evenly.
• In a small bowl, combine all the spice rub ingredients - dried coriander, smoked paprika, cayenne pepper, sumac, black pepper, ground cumin, ground cinnamon, and salt. Mix well to create a fragrant rub.
• Prepare the chicken by cleaning it and patting it dry. Don’t forget to remove the bag with the giblets inside if there’s one. This is crucial for a good roast!
• Rub the spice mix all over the chicken, making sure to get it under the skin for maximum flavor. The spices will infuse into the meat as it cooks.
• Add 2 tablespoons of olive oil to your tagine or roasting pan, and place the seasoned chicken inside.
• In a large bowl, toss together the baby potatoes, cherry tomatoes, garlic, and dried apricots. Drizzle the remaining 2 tablespoons of olive oil over the veggies and season with salt and black pepper.
• Toss everything together until well coated and spread the mixture around the chicken in the tagine. This combination will roast beautifully, soaking up all the chicken’s juices.
• Cover the tagine with its lid and bake in the oven for about 1 hour and 45 minutes to 2 hours. It’s important to check the chicken periodically.
• To ensure your chicken is cooked through, use an instant-read thermometer, inserting it into the thickest part of the thigh. You’re looking for a temperature of 165℉ (74℃).
• After about 2 hours, the chicken will be perfectly roasted, and the meat should be so tender it falls off the bone. Garnish with fresh parsley before serving.

Notes

• Sumac: This reddish-purple powder adds a lemony taste to your dishes.
• Alternatives: If you don’t have any dried apricots, raisins or dried cranberries can be a great substitute.
• Gravy: As the chicken and potatoes cook, some liquid will be released, creating a nice gravy.
• Tagine vs. Dutch Oven: Although a tagine is preferred for its unique results, a Dutch oven works as well.
• Crispy Skin: Brown the chicken first for an even crispier skin if using pieces rather than a whole bird.

Keyword Moroccan Chicken Recipe, One-Pan Chicken Dinner, Roast Chicken with Potatoes, Spicy Chicken Dish

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Meet Hanna Hart

I am obsessed with the “how” and “why” of cooking. It doesn’t matter if we are roasting a chicken or baking brownies; I am the one double-checking our measurements and cooking times. I love working on every type of cuisine and finding the absolute best method to get the results we want. I treat every recipe with the same level of care and dedication.