This Moroccan Style Roast Chicken and Potatoes is slowly cooked in a tagine and filled with intense Moroccan flavor. 5 minute prep time is all you need for this delicious roast chicken with a twist!
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.
You’ll notice when this dish is done that there will be a nice gravy in the tagine, probably from the chicken and the tomatoes, which we loved and just used to pour over the chicken and potatoes as we served this.
It was really delicious and the chicken was probably the most moist chicken I’ve ever had. I love the addition of tomatoes here because as you bite into one you just get that big burst of flavor, really really good.
For Spice Rub:
1 tsp dried coriander
1 tsp smoked paprika
½ 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
1 lb baby potatoes, cleaned
2 cups cherry tomatoes, washed
8 cloves garlic, peeled
10 dried apricots, roughly chopped
4 tbsp olive oil
salt and pepper to taste
1 tbsp fresh parsley, chopped
- Step 1
Preheat oven to 350 F degrees.
- Step 2
In a small bowl combine all the spice rub ingredients together.
- Step 3
Clean the chicken 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.
- Step 4
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.
- Step 5
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.
- Step 6
Garnish with fresh parsley and serve.
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.