Moroccan Style Roast Chicken and Potatoes

• Gluten free

• Meat

  • 1 Chicken, whole

• Produce

  • 1 lb Baby potatoes
  • 2 cups Cherry tomatoes
  • 1 tsp Coriander, dried
  • 10 Dried apricots
  • 8 cloves Garlic
  • 1 tbsp Parsley, fresh

• Baking & Spices

  • 1 tsp Black pepper
  • 1/2 tsp Cayenne pepper
  • 1 tsp Cinnamon, ground
  • 1 tsp Paprika, smoked
  • 1 tsp Salt
  • 1 Salt and pepper
  • 1 tsp Sumac

• Oils & Vinegars

  • 4 tbsp Olive oil

• Nuts & Seeds

  • 1 tsp Cumin, ground

Found on jocooks.com

Description

Directions

• Preheat oven to 350 F degrees.
• In a small bowl combine all the spice rub ingredients together.
• Clean the chicken and make sure to remove the bag with chicken giblets, if your chicken has it. Rub all the spice rub all over the chicken. Add 2 tbsp of the olive oil to the tagine then place the chicken in the tagine.
• In a bowl toss together the potatoes, tomatoes, garlic, and apricots. 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.
• 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.
• Garnish with fresh parsley and serve.

Nutrition