One Tray Moroccan Baked Chicken

whole chicken

🥗Healthier: skinless chicken

💰Cheaper: chicken thighs

Skinless chicken reduces fat content; chicken thighs are more economical.

preserved lemons

🥗Healthier: fresh lemon

💰Cheaper: lemon zest

Fresh lemon provides acidity; lemon zest mimics flavor.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth is lower in calories; bouillon is cost-effective.

olives

🥗Healthier: capers

💰Cheaper: green olives

Capers offer a similar briny flavor; green olives are often less expensive.

Preheat oven to 375°F (190°C).

Rinse and pat dry the chicken, then season generously with salt and black pepper.

In a large bowl, mix together onion, garlic, ginger, cumin, coriander, paprika, cinnamon, and turmeric.

Rub the spice mixture all over the chicken, including under the skin.

Heat olive oil in a large skillet over medium heat until shimmering, then brown the chicken on all sides, about 5-7 minutes per side.

Transfer the browned chicken to a baking dish.

In the same skillet, add carrots and potatoes, sautéing for 5 minutes until slightly softened.

Add chicken broth, olives, and preserved lemons to the skillet, stirring to combine.

Pour the vegetable mixture over the chicken in the baking dish, ensuring the chicken is surrounded by vegetables.

Cover the dish with foil and bake for 1 hour.

Remove the foil and bake for an additional 20-30 minutes until the chicken is golden and cooked through.

Check the internal temperature of the chicken, which should reach 165°F (74°C).

Let the chicken rest for 10 minutes before serving, garnished with fresh cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens