Miley This Moroccan roast chicken and potatoes recipe is aromatic, comforting, and flavorful. It’s a perfect generous meal for family gatherings, nights when you’re craving bold spices, or any time you need a simple one-pan dinner.
I first started making it years ago, when I was looking for a way to wake up a standard roast chicken. Using the ingredients I had in my pantry, warm spices, garlic, tomatoes, and olive oil, I transformed this simple tray of food into an amazing feast!
Since then, I’ve made this recipe again and again, always impressed by the rich colors. I roast the golden chicken alongside the vegetables, allowing the rendered fat and tomatoes to build a sauce right in the pan. Using this simple formula, this easy roast chicken always comes out delicious.
Why You’ll Love This Recipe
Moroccan Roast Chicken and Potatoes brings big flavor with simple effort.
Bold spices: Warm cumin, coriander, and cinnamon build deep taste.
One pan meal: Chicken and potatoes roast together with no fuss.
Juicy chicken: Olive oil and spices keep the meat tender.
Sweet balance: Dried apricots add gentle sweetness.
Crispy potatoes: Baby potatoes soak up flavor while roasting.
Crowd friendly: Perfect for family dinners or guests.
Ingredients
For the Moroccan Roast Chicken:
- 1 whole chicken, about 4 to 5 lb
- 4 tablespoons olive oil
- 1 teaspoon dried coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon\
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper
- 1 teaspoon sumac
- 1 teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon black pepper
- 8 cloves garlic
- 2 cups cherry tomatoes
- 10 dried apricots, roughly chopped
- 1 pound baby potatoes
- 1 tablespoon fresh parsley, chopped
Step by Step Instructions
1. Preheat and Prep
Heat the oven to 400°F. Pat the chicken dry with paper towels. This helps the skin roast evenly and turn golden.
2. Mix the Spice Blend
In a small bowl, stir together coriander, cumin, cinnamon, smoked paprika, cayenne, sumac, salt, and both peppers. Add olive oil and mix until it forms a loose paste.
3. Season the Chicken
Rub the spice mixture all over the chicken, including under the skin when possible. Massage it gently so the flavor sticks to every part.
4. Prepare the Vegetables
Place baby potatoes in a large roasting pan. Add cherry tomatoes, garlic cloves, and chopped apricots. Drizzle lightly with olive oil and toss to coat.
5. Assemble the Pan
Set the seasoned chicken on top of the potatoes. Scatter any remaining spice mixture over the vegetables. This lets everything roast in the same flavorful juices.
6. Roast Until Golden
Roast uncovered for about 75 to 90 minutes. Halfway through, spoon pan juices over the chicken and stir the potatoes gently so they cook evenly.
7. Rest and Finish
Remove the pan from the oven once the chicken reaches 165°F. Let it rest for 10 minutes. Sprinkle fresh parsley on top before carving and serving.
Tips & Variations
- Raise oven heat to 425°F for the last 10 minutes.
- Add a little extra cayenne to the spice mix.
- Carrots work well with the potatoes.
- Season the chicken earlier in the day and refrigerate.
- Add a squeeze of lemon juice before serving.
Serving Suggestions
Moroccan Roast Chicken and Potatoes works beautifully as a stand alone meal. Serve it straight from the pan with warm bread to scoop up the juices. A simple cucumber salad or yogurt sauce adds a cool contrast to the spices.
When I serve this for guests, I carve the chicken at the table. The smell always gets everyone’s attention, and the colorful pan makes it feel festive.
Frequently Asked Questions
Can I use chicken pieces instead of whole?
Yes, thighs and drumsticks roast well with the same timing adjusted slightly.
Do I need to peel the garlic?
No, roasting softens it and adds sweet flavor.
Can I skip the apricots?
Yes, though they add a nice sweet balance.
How do I store leftovers?
Keep in the fridge for up to three days in an airtight container.
Can I reheat in the oven?
Yes, cover loosely and warm at 350°F until heated through.
Final Thoughts
Moroccan Roast Chicken and Potatoes feels like a meal that brings warmth to the table. The spices feel bold but friendly, and the textures stay comforting and familiar. It turns simple ingredients into something that feels thoughtful and filling.
Moroccan Roast Chicken and Potatoes
Ingredients
For the Moroccan Roast Chicken:
- 1 whole chicken about 4 to 5 lb
- 4 tablespoons olive oil
- 1 teaspoon dried coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper
- 1 teaspoon sumac
- 1 teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon black pepper
- 8 cloves garlic
- 2 cups cherry tomatoes
- 10 dried apricots roughly chopped
- 1 pound baby potatoes
- 1 tablespoon fresh parsley chopped
Instructions
- Preheat and Prep: Heat the oven to 400°F. Pat the chicken dry with paper towels. This helps the skin roast evenly and turn golden.
- Mix the Spice Blend: In a small bowl, stir together coriander, cumin, cinnamon, smoked paprika, cayenne, sumac, salt, and both peppers. Add olive oil and mix until it forms a loose paste.
- Season the Chicken: Rub the spice mixture all over the chicken, including under the skin when possible. Massage it gently so the flavor sticks to every part.
- Prepare the Vegetables: Place baby potatoes in a large roasting pan. Add cherry tomatoes, garlic cloves, and chopped apricots. Drizzle lightly with olive oil and toss to coat.
- Assemble the Pan: Set the seasoned chicken on top of the potatoes. Scatter any remaining spice mixture over the vegetables. This lets everything roast in the same flavorful juices.
- Roast Until Golden: Roast uncovered for about 75 to 90 minutes. Halfway through, spoon pan juices over the chicken and stir the potatoes gently so they cook evenly.
- Rest and Finish: Remove the pan from the oven once the chicken reaches 165°F. Let it rest for 10 minutes. Sprinkle fresh parsley on top before carving and serving.
