Imagine the aromas of Morocco filling your kitchen; that’s what you get with this simple yet exotic Moroccan Roast Chicken and Potatoes. This recipe is a gem in my kitchen, bringing the vibrant flavors of Morocco right to your dinner table with minimal fuss.
This is comfort food that's traveled the world and brought back stories. It’s one of those winner recipes that will make you dance around your kitchen. You may hug me now.
This article will guide you through creating a delicious Moroccan rotisserie chicken, whether you choose to roast it in a tagine, Dutch oven, or simply use a store-bought rotisserie chicken. Get ready to embark on a culinary adventure filled with warm spices and unforgettable flavors!
Moroccan Roast Chicken with Vegetables.
The Magic of Moroccan Spices
The magic starts with a spice blend that’s an invitation to somewhere warmer, more fragrant, more alive. Good food just is, babe. Start trusting that good flavors find their way to each other, regardless of geography.
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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.
Key Spices to Use
- Coriander: Adds a citrusy and earthy note.
- Paprika: Provides a smoky and sweet flavor.
- Cayenne Pepper: Introduces a hint of heat.
- Sumac: This brings a tangy, lemony touch.
- Ground Cinnamon: Adds a sweet, woody flavor.
- Cumin: Lending warmth and depth.
Moroccan Roast Chicken and Potatoes Recipe
This Moroccan Roast Chicken and Potatoes is slowly cooked in a tagine and filled with intense Moroccan flavor.
Ingredients:
- Whole chicken - I used a 4 pound chicken, but whatever size you have will work.
- Baby potatoes are what we’re using today as they are small enough to cook in time with our chicken.
- Apricots - Believe me dried apricots chopped up roughly will taste heavenly in this dish.
- Salt and pepper - It’s important to have enough salt to ensure your chicken doesn’t taste bland.
- Cherry Tomatoes
- Garlic
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.
Tips for the Best Moroccan Chicken
- Marinate for More Flavor: If you have time, marinate the chicken with the spice rub overnight.
- Baste for Moisture: Halfway through cooking, baste the chicken with the juices collected at the bottom of the tagine.
- Check for Hot Spots: If using a tagine or Dutch oven, rotate it occasionally in the oven.
- Let It Rest: Once done, let the chicken rest for about 10 minutes before serving.
Alternatives to Tagine Cooking
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. 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. 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.
Spatchcocking for Success
The biggest upgrade? Spatchcocking the chicken. This simple technique ensures even cooking and maximizes crispy skin-a must for any roast chicken lover. Spatchcocking may sound intimidating, but it’s surprisingly simple!
How to Spatchcock:
- Place the chicken on a cutting board with the backbone facing you.
- Using sturdy kitchen shears, cut along both sides of the spine and remove it.
- Push down on the breasts to flatten the chicken and flip over.
Serving Suggestions
While this Moroccan Chicken and Potatoes is a meal on its own, you can still serve it with some other great dishes. This can be served with a Moroccan salad such as a Moroccan potato salad or a simple green salad.
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Leftover rotisserie chicken finds new purpose in this endlessly comforting dish.
This side dish is flavorful enough to also serve as a main course.
Moroccan Couscous with Rotisserie Chicken
Couscous and rotisserie chicken are two very underrepresented things on this blog. But the fact that they are cooked to perfection every time is quite appealing for use in dishes that are going to be eaten the next day, cooled or heated up again.
This Moroccan couscous makes for a great weekday lunch. I found that I liked it just as much heated up or eaten at room temperature, so you be the judge of that. The couscous is flavored with curry and smoked paprika and then tossed with lots of herbs and some other sweet and savory elements.
Ingredients:
- 1 cup Couscous, cooked according to package directions (mine was quick-cooked with 2 T butter)
- 2 whole green onions, sliced
- 2 radish, sliced thinly into quarter moons
- 12 mint leaves, finely chopped
- 4 T chopped parsley, plus a little extra for sprinkling later
- 6-7 apricots, diced
- Lemon dressing (recipe below)
- Extra pinch of salt, to taste
- Tangy yogurt dressing (recipe below)
- Rotisserie chicken breast, sliced
Instructions:
- Make the salad by combining all the ingredients listed (couscous through apricots) in a large bowl.
- Pour lemon dressing over the top and toss to distribute evenly.
- Sprinkle with an extra pinch of salt, and taste for additional seasoning.
- When ready to serve or eat, place on plate or bowl, and drizzle with thin streams of tangy yogurt dressing.
- Add sliced rotisserie chicken breast.
Lemon Dressing
- 1 T lemon juice (about ½ lemon)
- 4 T olive oil
- 1½ tsp smoked paprika
- ½ tsp curry powder
- ½ tsp salt
- Cracked pepper
In a medium bowl, combine ingredients and whisk to emulsify.
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Tangy Yogurt Dressing
- ¼ cup plain greek yogurt
- ½ T lemon juice
- Pinch salt
Combine ingredients in a small bowl and use a fork to mix well.
Frequently Asked Questions
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.
One-Pan Moroccan Roasted Chicken
Moroccan Roasted Chicken is an easy one-pan dinner that takes just 20 minutes hands-on time to prepare. As impressive and overwhelming as roasting a chicken can seem, this recipe is truly quite simple. First, you’ll prepare the spice mixture. Toss together all of the spices in a small ramekin and set aside. Feel free to double or triple the spice mixture and save it in your pantry for next time.
Next, you’ll prepare the Moroccan Roasted Chicken. Place the veggies in the glass dish you’ll roast the chicken in. Drizzle with olive oil & toss together. Now, pat the chicken dry so it can absorb all the flavor you’re about to add. DO NOT RINSE YOUR CHICKEN!!! This is a food safety hazard and a big no, no in the kitchen! I prefer to rub the spice mixture on before adding oil. Get it in all the crevices. The first time I made this recipe I did not marinade it and it was still SUPER flavorful.
My favorite part about this Moroccan Roasted Chicken recipe is that it really requires very little hands-on time.
Ingredients:
- Whole roasting chicken
- Carrots
- Brussels sprouts
- Potatoes
- Spices: smoked paprika, cumin, garlic powder, dried oregano, cinnamon, salt and pepper
Instructions:
- In a small bowl mix together the smoked paprika, cumin, garlic powder, dried oregano, cinnamon, salt and pepper.
- Pat the chicken dry (do not rinse the chicken) and place in a 9×13-inch glass baking dish.
- Rub the spice mixture all over the chicken. Drizzle with 2 tablespoons olive oil (~1 tablespoon approximately for each side of the chicken), rubbing the spice mixture into the chicken to season well. The entire chicken should be covered with the spice mixture - be sure to get behind the legs!
- When ready to cook the chicken, preheat the oven to 400°F. Roast at 400°F. Check the chicken after 1 hour and 30 minutes. The chicken is done when the internal temperature reaches 165°F (I like to use a meat thermometer, like this one).
- If the skin is getting too crispy, cover the chicken with tin foil and continue to cook until done and the internal temperature reaches 165°F.
Moroccan Spiced Chicken and Grits
When comfort food gets a passport - this dish brings together the warm spices of North Africa with the soul-warming tradition of Southern grits, all tied together with the magic of brown butter.
The nutty richness mixed with melted gouda creates the perfect canvas for all these bold North African flavors. The preserved lemon tahini sauce brings it all home, a bright and tangy condiment that gives the dish harmony and vibrance.
Grilled Moroccan Chicken
Ingredients:
- 1 whole roaster chicken (4-5 lbs) or 8 chicken leg quarters and thighs
- 2 teaspoons brown sugar
- 2 teaspoons kosher sea salt
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cardamom
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground bay leaf (optional)
- 1/4 cup apricot preserves
- 1 red onion, quartered
- 2 lemons, quartered
- 3 garlic cloves, finely minced
- Extra virgin olive oil for cooking
- 1/3 cup pistachios, roughly crushed
- 1 cup white corn grits, rinsed in cool water
- 2 1/2 cups water
- 1 cup heavy cream or whole milk
- 1/2 cup buttermilk, more as needed
- 3 tablespoons butter
- 1/2 cup shredded gouda or sharp NY white cheddar cheese
- Salt to taste
- 1 whole preserved lemon
- 1/2 cup unsalted tahini
- 3 garlic cloves, peeled
- 2 tablespoons ground turmeric
- 1/3 cup lemon juice
- 1/4 cup olive oil
- 1 tablespoon honey
- 2 tablespoons warm water
Instructions:
- If using whole chicken, spatchcock (butterfly) by placing it on a cutting board with backbone facing you. Using sturdy kitchen shears, cut out the backbone by cutting along both sides of the spine and remove it. Push down on the breasts to flatten the chicken and flip over. If using leg quarters and thighs, simply pat dry.
- Preheat the oven to 425°F. In a small dish, mix brown sugar, salt, cumin, coriander, smoked paprika, cinnamon, cardamom, turmeric, and ground bay leaf. Season the chicken on both sides with this spice mixture, including the finely minced garlic. For whole chicken, pull the skin up and apply some seasoning underneath as well.
- In a 12-inch cast iron skillet, add just enough extra virgin olive oil to coat the bottom. Heat on medium-high until the oil is shimmering. Add the chicken, breast side down (or skin side down for pieces), and brown for 6-8 minutes. Flip and brown on the other side for another 5 minutes.
- Brush the apricot preserves over the skin of the chicken. Add the quartered red onion and lemon quarters to the sides of the skillet, sprinkling them with a pinch of salt.
- Transfer to the oven for an additional 35-40 minutes until the chicken is beautifully bronzed and juices run clear, or internal temperature reaches 165°F. The roasted lemons will become caramelized and jammy. Let rest for 10 minutes before carving.
- Rinse grits in a medium bowl by covering with cold water and stirring - the chaff will float to the top. Pour off the water carefully, keeping the grits in the bowl. Repeat 2-3 times until water runs mostly clear.
- Stir the rinsed grits into the simmering water and reduce to medium-low heat. Stir every 30 seconds, adding heavy cream, buttermilk and salt to taste as they cook. While grits simmer, melt 3 tablespoons of butter in a small saucepan over medium heat, stirring to ensure even cooking. As the butter melts and foams, watch the color progress from soft yellow to golden to that beautiful graham cracker brown.
- Remove brown butter from heat and pour into the grits along with the shredded gouda or cheddar, stirring until melted and creamy. Taste and adjust salt as needed. Add an extra splash of cream if grits have thickened too much.
- Spoon warm brown butter grits into shallow bowls and top with carved chicken pieces. Drizzle with preserved lemon tahini sauce and finish with any pan juices from the skillet. Top with crushed pistachios and serve with the caramelized roasted lemon quarters for squeezing over the dish.
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