The easiest one-pan dinner inspired by the famous Moroccan Chicken Tagine with olives and preserved lemons! I grew up eating a variation of this every single week and nothing beats my mom’s roasted chicken. This is my take on it and it’s packed with so much flavor from the potatoes to the chicken to the marinade!
Making the Marinade
The marinade is super simple yet super flavorful! If you’ve ever made the Moroccan Chicken Skewers from the blog, this recipe will look super familiar. Only this time we are using chicken drumsticks instead of thighs and no skewers are involved!
HERE ARE THE INGREDIENTS YOU WILL NEED:
- olive oil
- plain yogurt
- parsley
- cilantro
- garlic
- paprika
- cumin
- salt
- black pepper
- turmeric
- ginger
- saffron threads (optional)
Just combine all the ingredients for the marinade in a small bowl. traditionally, Moroccan chicken uses saffron but I know it can be an expensive ingredient. If you have the ability to add it, definitely go for it as it has such a distinct taste to this dish. Otherwise, you will be just fine without it!
Assembling and Baking
To a large baking dish, you’ll add the chicken drumsticks, baby gold potatoes that have been cut in half, and lemon slices. Pour the marinade in and mix to coat everything evenly. Try to lay the potatoes flat face down on the dish so they can crisp up nicely.
Bake uncovered in a preheated oven at 400°F for about 50 to 60 minutes. To get the skin golden and crispy, broil for 3 to 5 additional more minutes at the end but make sure to watch it closely to prevent burning.
Once it is out of the oven, add black or green olives and preserved lemons (the peel only). Garnish with more chopped parsley and/or cilantro to enjoy with bread on the side!
Variations to Try
It is also very common in Moroccan Chicken Tagine to add green peas! If you’d like to add green peas, add them towards the end in the last five minutes since they don’t need much cooking time.
You can use green olives or black olives but the more traditional kind of olives to use are Moroccan-cured black olives.
Traditionally, Moroccan Chicken Tagine is served with french fries and bread. It is not eaten with rice! My mom makes it with french fries or these circular fried potato rounds that are sooo so good. To make this recipe one pan though, we used small roast potatoes cut in half. If you’d like french fries instead, skip the baby potatoes.
Where to Buy Preserved Lemons
You can find preserved lemons at Middle Eastern stores or World Market but your best is to order them from Amazon in advance if you plan on making this dish! Here is the link to purchase them on Amazon from a Moroccan brand called Mina.
Watch How to Make It
More Easy Chicken Recipes to Make for Dinner!
- Chicken Skewers
- Tandoori Chicken Wraps
- Chipotle Chicken Copycat
- Restaurant Style Butter Chicken
- Orange Chicken
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One Pan Moroccan Chicken Bake
Ingredients
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
- sumac and parsley or cilantro to garnish, optional
FOR ASSEMBLY
- 8 to 9 chicken drumsticks
- 12 ounces baby gold potatoes, cut in half
- 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, combine olive oil, yogurt, paprika, cumin, salt, onion powder, ginger, black pepper, turmeric, minced garlic, parsley, and cilantro in a small bowl.
- Add the chicken, potatoes, and lemon to a large baking dish.
- Pour the marinade and toss the potatoes and chicken to evenly season it all. Also, make sure to get the 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 to the center. To make the chicken extra golden and crispy, turn the oven to broil for 3 to 5 extra minutes.
- Take out of the oven and add the olives and preserved lemons before serving!
Did You Make This Recipe?
If you make this recipe, leave a comment below and let me know how it turns out. I love hearing from you!
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