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!
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.