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Moroccan Roast Chicken and Potatoes

A spiced roast chicken with tender potatoes, tomatoes, and warm Moroccan flavors.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 5 Servings
Course: Dinner
Cuisine: Moroccan
Ingredients Method

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

Method
 

  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.