One Pan Moroccan Inspired Chicken and Potato Bake
Posted on September 9, 2025
One Pan Moroccan Inspired Chicken and Potato Bake
**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)
- 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!
