Moroccan Roast Chicken and Potatoes

Moroccan Roast Chicken and Potatoes in a tagine after roasting

This Moroccan Roast Chicken and Potatoes is slowly cooked in a tagine and filled with intense Moroccan flavor. 5 minutes of prep time is all you need for this delicious dinner with a twist!

For Spice Rub
  • 1 tsp dried coriander
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper
  • 1 tsp sumac *
  • 1 tsp black pepper
  • 1 tsp ground cumin
  • 1 tsp ground cinnamon
  • 1 tsp salt
For Roast Chicken and Potatoes
  • 1 whole chicken about 4 or 5 lb
  • 4 tbsp olive oil
  • 1 lb baby potatoes cleaned
  • 2 cups cherry tomatoes washed
  • 8 cloves garlic peeled
  • 10 dried apricots roughly chopped
  • 1/2 tsp salt or to taste
  • 1/4 tsp pepper or to taste
  • 1 tbsp fresh parsley chopped


  • Preheat oven to 350 F degrees.
  • 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 tbsp 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 F (74 C) 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.

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