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Chicken Dinner One Pot Middle Eastern Potatoes
4.6 from 64 votes

Moroccan Roast Chicken and Potatoes

Jump to RecipePrintRate
By: Joanna Cismaru •12/12/22 74 Comments

This post may contain affiliate links. Please read my disclosure policy.

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!

Table of Contents

  • Easy Moroccan Roast Chicken And Potatoes
  • Wait – What’s A Tagine?
  • Ingredients
    • Spice rub
    • Roast Chicken And Potatoes
  • How To Make Moroccan Roast Chicken and Potatoes
  • No Tagine? Don’t Sweat It!
  • How Do I Know When My Chicken Is Done?
  • Tagine Best Care Tips
    • Curing
    • Cleaning
    • Cooking
  • How To Store Leftovers
  • Craving More Tender Chicken? Try These Recipes
  • Recipe: Moroccan Roast Chicken and Potatoes
    • Ingredients
    • Instructions 
    • Equipment
    • Notes
    • Nutrition Information
  • Did You Make This?
Moroccan Roast Chicken and Potatoes in a tagine after roasting

Easy Moroccan Roast Chicken And Potatoes

If you’ve never cooked in a tagine, you’re in for a treat! Cooking in a tagine couldn’t get any easier, the easiest one pot cooking there is – full stop. If you don’t have one, I really recommend picking one up ASAP!

I use mine often and they are great for one pot dinners. I’ve made beef in it, pork tenderloin and chicken. Love them all. This is really quite versatile too, and all you need are 5 minutes of prep time, that’s all.

Wait – What’s A Tagine?

First of all, a tagine is a pot which comes with a tall, conical shape lid, you probably see them every time you walk through a kitchen store. Their appeal is that the tagine’s conical lid creates a moist, hot cooking environment for the dish you’re making.

As the food cooks, steam rises into the cone, and sends it back down to the dish, which in turn eliminates the need for a lot of liquid. The dish is slowly cooked and you end up with really tender meat.

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.

Ingredients

Spice rub

  • Smoked paprika, coriander, cayenne pepper, sumac, black pepper, cumin, cinnamon, salt.

Roast Chicken And Potatoes

  • Whole chicken – I used a 4 pound chicken, but whatever size you have will work. If your chicken is bigger, you can up the amounts called for the seasoning.
  • Olive oil – We want a richer oil with great flavor, it doesn’t matter that the smoke point is lower since our tagine will control that and prevent the oil from burning.
  • Fresh parsley – I like to add some nice chopped herbs at the end not only as garnish, but it adds such a wonderful fresh flavor to finish off the chicken. Any of your favorite herbs will work.
  • Potatoes – Baby potatoes are what we’re using today as they are small enough to cook in time with our chicken. Be sure to clean them before including.
  • Apricots – Believe me dried apricots chopped up roughly will taste heavenly in this dish. They plump up in the tagine and create a nice sweet bite to counter all the savory flavors.
  • Tomatoes – Cherry tomatoes will cook down and become tender little flavor bombs, is anyone else’s mouth watering?
  • Salt and pepper – It’s important to have enough salt to ensure your chicken doesn’t taste bland. You can use as much or as little as you like.

How To Make Moroccan Roast Chicken and Potatoes

  1. Preheat oven to 350 F degrees.
  2. Create the rub: In a small bowl combine all the spice rub ingredients together.
  3. Prep the chicken: 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.
  4. Prep the potatoes: 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.
  5. Cook 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.
  6. Finish the dish: Garnish with fresh parsley and serve.

No Tagine? Don’t Sweat It!

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.

How Do I Know When My Chicken Is Done?

I know you’ve seen me say this so many times before, but I can’t stress it enough; get yourself an instant read thermometer! It will change your life. You can use it for not just meats but baked goods as well.

I like to take the temperature both at the thickest part of the breast, and at the thickest part where the drumstick and thigh meet the breast. Once you’ve reached 165 F, the chicken is all done.

Tagine Best Care Tips

Curing

  • You’ll want to cure your tagine when you first get it first by soaking in it water for 24 hours. Then dry it off and rub olive oil inside the lid and dish.
  • Place the tagine in your oven and then set the temperature to 225 F degrees and allow it to sit for 2 hours before turning off the heat.
  • This will seal off the clay of your tagine and ready it for cooking.

Cleaning

  • Do not soak your tagine in soapy water!
  • Simply wash it by hand immediately.
  • Do not place your tagine in the dishwasher.

Cooking

  • You can’t cook with your tagine directly on open flame if you have a gas stove. Buy a tagine heat diffuser to prevent the dish from being ruined.

How To Store Leftovers

Transfer the leftovers to an airtight container in the fridge and store up to 4 days.

To freeze your leftovers, I would shred the remaining chicken and store in an airtight container. You can also store the chicken in individual sized containers for easier thawing. It will last up to 4 months. Thaw either in the microwave or in a skillet over medium heat with a splash of chicken broth.

Craving More Tender Chicken? Try These Recipes

  • Lemon Chicken Rice Bake
  • Roast Chicken with Roasted Potatoes and Garlic Sauce
  • Lemon Garlic Roasted Chicken Legs
  • Crispy Fried Chicken
  • Roasted Cornish Hens
  • Pressure Cooker Whole Chicken
  • Chicken Stew
  • Roast Chicken

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

side view shot of Moroccan chicken in a pot with potatoes tomatoes and garlic
4.60 from 64 votes

Moroccan Roast Chicken and Potatoes

Prep 5 minutes minutes
Cook 1 hour hour 45 minutes minutes
Total 1 hour hour 50 minutes minutes
6
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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!
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Ingredients

For Spice Rub

  • 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

For Roast Chicken and Potatoes

  • 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)

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

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 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℉ (74℃) 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.

Equipment

  • Staub Cast Iront 1.5 Quart Tagine
  • Glass Mixing Bowl Set (3 piece)
  • Instant Read Meat Thermometer

Notes

  1. *Sumac is a reddish-purple powder used as a spice in Middle Eastern cuisine to add a lemony taste to salads or meat.
  2. If you don’t have any dried apricots, you can use raisins or dried cranberries.
  3. As the chicken and potatoes cook in the tagine, some liquid will be released making for a nice gravy you could pour over the chicken and potatoes when serving.
  4. 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.

Nutrition Information

Serving: 1servingCalories: 466kcal (23%)Carbohydrates: 26g (9%)Protein: 27g (54%)Fat: 29g (45%)Saturated Fat: 7g (44%)Cholesterol: 95mg (32%)Sodium: 684mg (30%)Potassium: 851mg (24%)Fiber: 3g (13%)Sugar: 9g (10%)Vitamin A: 1191IU (24%)Vitamin C: 30mg (36%)Calcium: 50mg (5%)Iron: 3mg (17%)
© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

side view shot of Moroccan chicken in a pot with potatoes tomatoes and garlic

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Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Through Jo Cooks, I invite you to join me in my kitchen as we explore delicious recipes from around the globe, celebrate the joy of cooking, and make every meal a memorable one. Happy cooking!

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74 Comments
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Michelle Blackman
Michelle Blackman
Posted: 7 months ago

5 stars
This recipe is the best way to cook chicken I have ever tried.
The results are outstanding, and the bonus is this way of cooking doesn’t generate any nasty cooking smells!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Michelle Blackman
Posted: 7 months ago

So glad you liked it!

0
Reply
Janet
Janet
Posted: 4 months ago

5 stars
Made this on the stove top. Top results.

0
Reply
Janet
Janet
Posted: 4 months ago

5 stars
Delicious! So easy and the rub really took roast chicken to another level.

0
Reply
D.
D.
Posted: 6 months ago

5 stars
Hi Joanna

Excellent recipe. Very tasty. But it did not come out crispy? But definitely will make again. By chance do you have any other tagine recipes. Looking for a kefta recipe with eggs. Thank you…

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  D.
Posted: 6 months ago

The only other tagine recipe I have is this: https://www.jocooks.com/recipes/lamb-and-chickpea-tagine/

0
Reply
Donna
Donna
Posted: 7 months ago

Hello…going to make this recipe this weekend. Your chicken looks crispy…did you crisp up under broiler. Thank you

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Donna
Posted: 7 months ago

No I didn’t, that’s how it comes out from the tagine.

0
Reply
Shannon K
Shannon K
Posted: 7 months ago

5 stars
I used a cast iron dutch oven with a clay top that I soaked for 30 minutes before putting the dish in a cold oven. I used 4 tsp of Shawarma seasoning (Spice House) with 1 tsp each of salt and pepper with an added tsp of cinnamon. The chicken was SO tender and delicious with crispy skin. This is the only way I’m cooking chicken from now on!

0
Reply
Kimberley
Kimberley
Posted: 10 months ago

5 stars
I made this recipe last night and it was a big hit. The chicken was so tender, the meat and veggies were so full of flavour! I’ll definitely be making this again… tasty, tender and super easy…. an absolute winner of a dish!

Last edited Posted: 10 months ago by Kimberley
0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Kimberley
Posted: 10 months ago

Happy to hear you enjoyed it!

0
Reply
Brian
Brian
Posted: 10 months ago

I don’t have a tagine so I used a terra cotta plant pot and saucer. The chicken turned out perfectly. So simple. Dinner was delicious.

0
Reply
Janet
Janet
Posted: 10 months ago

4 stars
Just wondering if a tagine would crack if placed directly into the oven without being warmed up on the stovetop?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Janet
Posted: 10 months ago

Not sure, best to read the manual for it.

0
Reply
Dena
Dena
Posted: 11 months ago

5 stars
Absolutely a keeper recipe.

0
Reply
Janet
Janet
Posted: 1 year ago

In the tagine, can this be cooked on the stove top rather than in the oven?

1
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Janet
Posted: 1 year ago

Yep, there’s info on this under the “No Tagine? Don’t Sweat It!” section.

1
Reply
Janet
Janet
Reply to  Joanna Cismaru
Posted: 2 months ago

The only info under no tagine don’t sweat it is….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.
I will use my own instinct based on other recipes for chicken that I have done on the stove top.

0
Reply
Judy Cooper
Judy Cooper
Posted: 1 year ago

Can’t wait to try this recipe. I just need to know about the garlic–about how many teaspoons would 8 cloves of garlic equal? I have various sizes of garlic bulbs

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Judy Cooper
Posted: 1 year ago

Oh you don’t need to be accurate with garlic, lol! If you’re counting, it would probably about 10 teaspoons, but it doesn’t really matter. If you like garlic use everything, otherwise you can always use less.

0
Reply
Stella
Stella
Posted: 1 year ago

Hi! I have all the ingredients on hand except that I dont have a tagine (yet!) nor a dutch oven. Will this work on a Pyrex glass dish pan with a butterflied chicken?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Stella
Posted: 1 year ago

If it’s oven safe, sure.

0
Reply
Nanette
Nanette
Posted: 2 years ago

Excellent recipe! Love more reasons to use my ravine! Thank you for posting.

0
Reply
Dom
Dom
Posted: 2 years ago

Hi there! I love this recipe – curious to know if you thought we could make two smaller chickens vs just one in the same tagine or would that affect cook time? Thanks!

0
Reply
Jo Cooks Team AMJ
Jo Cooks Team AMJ
Reply to  Dom
Posted: 2 years ago

Hi Dom,

If you have a big enough tagine for two small chickens you can try it out. Just make sure they don’t overlap and are not crowded. And check the temperature for both of them when cooking to get the desired cooked chicken. That’s why I would recommend just one chicken, but let us know how they turn out.

0
Reply
Dianne
Dianne
Posted: 2 years ago

I can’t find the brand and size of Tagine that you recommend, Can you recommend another one, and does it have to be 1.5 quarts? I seem to be finding only larger ones.

0
Reply
Jo Cooks Team AMJ
Jo Cooks Team AMJ
Reply to  Dianne
Posted: 2 years ago

Hi Dianne,

You can use a Dutch oven instead or even a regular pot and pan. You can also find more info about this in the noted at the bottom of the recipe card.
Thanks!

0
Reply

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I’m Joanna (Jo for short) and this is the place where I share my passion for easy and delicious recipes. From comforting classics to global flavors, I believe that cooking should be fun, approachable, and most importantly, rewarding. Join me on this culinary journey and let’s get cooking!

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