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–+ servings

One Pan Moroccan Chicken Bake

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!
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Yields6 pieces
Print Recipe Pin Recipe
Servings6 pieces

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 

  1. Preheat the oven to 400°F.
  2. 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.
  3. Add the chicken, potatoes, and lemon to a large baking dish.
  4. 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.
  5. 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.
  6. 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!