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One Pan Moroccan Inspired Chicken and Potato Bake

Course Dinner
Prep Time 30 minutes
Cook Time 1 hour
Servings 6

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!