Moroccan Chicken and Potatoes Skillet layers bone-in chicken thighs with golden baby potatoes, onions, and lemon in a single pan seasoned with cumin, paprika, turmeric, and cinnamon.
Chef Rachel sears the chicken until crispy, tosses the potatoes in the same Moroccan spice mix, then roasts everything together so the chicken juices flavor the potatoes and every bite tastes like a cozy, Mediterranean-inspired family dinner with almost no cleanup.
+10 Easy Moroccan Dinner Ideas for Busy Weeknights
Table of Contents
Table of Contents
Moroccan Chicken and Potatoes Skillet
A one-pan Moroccan dinner with tender chicken thighs, golden baby potatoes, and warm spices for an easy, Mediterranean-style weeknight meal.
Ingredients
Equipment
Method
- Preheat oven to 400°F and pat chicken dry with paper towels.
- In a small bowl, combine cumin, paprika, coriander, turmeric, cinnamon, garlic powder, salt, and pepper to make the Moroccan spice mix.
- Rub chicken pieces with half the spice mix and a drizzle of olive oil until evenly coated.
- Heat a large oven-safe skillet over medium-high heat, add chicken skin-side down, and sear until golden and crispy, then flip and sear the other side briefly before removing from skillet.
- In the same skillet, toss halved potatoes, onion chunks, and lemon slices with the remaining spice mix and a little more olive oil, spreading everything in a single layer.
- Nestle the seared chicken pieces on top of the potatoes, transfer the skillet to the oven, and roast uncovered for 40–50 minutes until the chicken is cooked through and the potatoes are golden and tender.
- Optional: broil for 3–5 minutes at the end to crisp the chicken skin and brown the potatoes, watching closely to prevent burning.
- Remove from oven, garnish with fresh herbs and lemon wedges, and serve hot straight from the skillet.
Notes
For boneless chicken thighs, reduce roasting time to 25–30 minutes.
Add chopped carrots, cauliflower florets, or sweet potato cubes along with the potatoes for a more veggie-packed meal.
Leftovers store well in the fridge for 3–4 days and taste even better the next day after the spices have melded.
Calories
Approximately 440 kcal per serving, depending on chicken cut and potato portion. Protein
Approximately 34 g protein per serving from chicken thighs.
Approximately 440 kcal per serving, depending on chicken cut and potato portion. Protein
Approximately 34 g protein per serving from chicken thighs.
Nutrition Facts (in tableau)
Estimated per serving for Moroccan chicken and potatoes skillet.
| Nutrient | Amount |
|---|---|
| Calories | 440 kcal |
| Protein | 34 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 4 g |
| Total Fat | 18 g |
| Saturated Fat | 4 g |
| Sodium | 720 mg |
| Sugars | 3 g |
Tips and Variations for Moroccan Chicken and Potatoes Skillet
- Use bone-in chicken thighs or drumsticks for juicy, flavorful meat, or swap to boneless thighs for faster cooking and easier serving.
- Add sweet potatoes, carrots, or cauliflower for extra vegetables, and toss in olives, preserved lemon, or dried apricots for authentic Moroccan flair.
- Serve straight from the skillet with fresh herbs, lemon wedges, and a side of couscous or a simple salad for a complete, Mediterranean-style one-pan dinner.
Summary
A one-pan Moroccan dinner with tender chicken thighs, golden baby potatoes, and warm spices for an easy, Mediterranean-style weeknight meal.
Equipment for Moroccan Chicken and Potatoes Skillet
- Large oven-safe skillet or sheet pan
- Cutting board and chef’s knife
- Mixing bowls
- Measuring cups and spoons
- Tongs or spatula
Ingredients for Moroccan Chicken and Potatoes Skillet
For Chicken & Potatoes:
- Bone-in, skin-on chicken thighs or drumsticks
- Baby gold or Yukon potatoes, halved
- Yellow onion, cut into chunks
- Lemon, sliced
- Olive oil
For Moroccan Spice Mix:
- Ground cumin
- Smoked or sweet paprika
- Ground coriander
- Ground turmeric
- Ground cinnamon
- Garlic powder
- Sea salt and black pepper
For Garnish:
- Fresh parsley or cilantro, chopped
- Lemon wedges
- Optional: green olives, preserved lemon, dried apricots
Instructions for Moroccan Chicken and Potatoes Skillet
- Preheat oven to 400°F and pat chicken dry with paper towels.
- In a small bowl, combine cumin, paprika, coriander, turmeric, cinnamon, garlic powder, salt, and pepper to make the Moroccan spice mix.
- Rub chicken pieces with half the spice mix and a drizzle of olive oil until evenly coated.
- Heat a large oven-safe skillet over medium-high heat, add chicken skin-side down, and sear until golden and crispy, then flip and sear the other side briefly before removing from skillet.
- In the same skillet, toss halved potatoes, onion chunks, and lemon slices with the remaining spice mix and a little more olive oil, spreading everything in a single layer.
- Nestle the seared chicken pieces on top of the potatoes, transfer the skillet to the oven, and roast uncovered for 40–50 minutes until the chicken is cooked through and the potatoes are golden and tender.
- Optional: broil for 3–5 minutes at the end to crisp the chicken skin and brown the potatoes, watching closely to prevent burning.
- Remove from oven, garnish with fresh herbs and lemon wedges, and serve hot straight from the skillet.
Notes
- For boneless chicken thighs, reduce roasting time to 25–30 minutes.
- Add chopped carrots, cauliflower florets, or sweet potato cubes along with the potatoes for a more veggie-packed meal.
- Leftovers store well in the fridge for 3–4 days and taste even better the next day after the spices have melded.
Calories
Approximately 440 kcal per serving, depending on chicken cut and potato portion.
Protein
Approximately 34 g protein per serving from chicken thighs.
Blog and Social Links Footer
More recipes in mealzyt.com
Follow us : Pinterest, Facebook
1 thought on “Moroccan Chicken and Potatoes Skillet (One-Pan Dinner)”
Comments are closed.