Moroccan Roast Chicken and Potatoes

  • Ready in 5m

  • Serves 6

  • 466 calories

  • 25.99g carbs

Moroccan Roast Chicken and Potatoes could be just the gluten free, dairy free, and whole 30 recipe you've been looking for. For $2.44 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 27g of protein, 29g of fat, and a total of 466 calories. This recipe serves 6. Only a few people really liked this main course. This recipe from Jo Cooks has 1 fans. Head to the store and pick up sumac, baby potatoes, pepper or, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 5 minutes.

17 ingredients

  1. 1 tsp dried coriander
  2. 1 tsp smoked paprika
  3. 1/2 tsps cayenne pepper
  4. 1 tsp sumac
  5. 1 tsp black pepper
  6. 1 tsp ground cumin
  7. 1 tsp ground cinnamon
  8. 1 tsp salt
  9. 1 chicken
  10. 4 tbsps olive oil
  11. 1 lb baby potatoes
  12. 2 cups cherry tomatoes
  13. 8 cloves garlic
  14. 10 dried apricots
  15. 1/2 tsps salt
  16. 1/4 tsps pepper
  17. 1 tbsp fresh parsley

Instructions

  1. Preheat oven to 350 F degrees.
  2. In a small bowl combine all the spice rub ingredients together.
  3. Clean the chicken, pat it dry and make sure to remove the bag with chicken giblets, if your chicken has it. Rub all the spice rub all over the chicken.
  4. Add 2 tbsp of the olive oil to the tagine then place the chicken in the tagine.
  5. In a bowl toss together the potatoes, tomatoes, garlic, and apricots.
  6. Drizzle the remaining 2 tbsp of olive oil over the potatoes and season generously with salt and pepper. Toss everything together and add to the tagine, spread the potatoes around the chicken.
  7. Cover the tagine with the lid and bake in the oven for about 1 hour and 45 minutes to 2 hours. To check if your chicken is done, insert an instant-read thermometer into the thickest part of the thigh, and if the temperature reaches 165 F (74 C) the chicken is cooked through. After 2 hours the chicken should be cooked really well, the meat should fall off the bones.
  8. Garnish with fresh parsley and serve.
Moroccan Roast Chicken and Potatoes

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