Here’s a simple one-pan dinner inspired by the famous Moroccan Chicken Tagine with olives and preserved lemons! When I was a kid, we had something like this every week, and nothing compares to my mom’s roasted chicken. This recipe is my twist on it, packed with flavor from the potatoes to the chicken to the marinade!
One Pan Moroccan Inspired Chicken and Potato Bake
Ingredients
**For the Marinade:**
- 1/4 cup olive oil
- 1/4 cup plain whole milk yogurt
- 2 teaspoons paprika
- 2 teaspoons cumin
- 2 teaspoons salt
- 1/2 teaspoon onion powder
- 1 teaspoon ginger
- 1/2 teaspoon black pepper
- 1/2 teaspoon turmeric
- 2 to 3 teaspoons minced garlic to taste
- 2 tablespoons parsley finely chopped
- 2 tablespoons cilantro finely chopped
- Optional: sumac and parsley or cilantro to garnish
**For Assembly:**
- 8 to 9 chicken drumsticks
- 12 ounces baby Yukon Gold potatoes halved
- 5 lemon slices
- 1/4 cup black or green olives
- 1 preserved lemon peel only and diced
Instructions
- Preheat the oven to 400°F.
- To make the marinade, mix olive oil, yogurt, paprika, cumin, salt, onion powder, ginger, black pepper, turmeric, minced garlic, parsley, and cilantro in a small bowl.
- Place the chicken, potatoes, and lemon slices in a large baking dish.
- Pour the marinade over the chicken and potatoes, ensuring they’re evenly coated. Try to get some marinade under the chicken skin for extra flavor.
- Bake in the oven, uncovered, for 50 to 60 minutes until the chicken is fully cooked through. For extra crispiness, broil for 3 to 5 minutes.
- Remove from the oven and add the olives and preserved lemons before serving!