Moroccan-spiced chicken with potatoes
For dinner today I made chicken thighs with the aromatic Moroccan seasoning I shared earlier. The chicken was tender, well spiced and slightly tangy. Our guests enjoyed it too.
Adjust servings in the full version
The recipe for "Moroccan Seasoning" can be found here link
Wash chicken thighs and trim off excess fat. Place the prepared pieces into a large bowl. Drizzle the chicken with olive oil and sprinkle with seasoning. Add salt. Mix thoroughly so that each piece gets its share of spices. Cover with a tight lid and put in the refrigerator for 1.5-2 hours.
Take a baking sheet with high sides. Lightly coat with olive oil and add marinated chicken. Place in the oven for 40 minutes at 180-200 degrees.
Once the chicken is lightly browned and has released some juices, add the potatoes. Cut them into medium pieces: large pieces take too long, while small ones may fall apart. Arrange the potatoes between the chicken pieces, spoon over the rendered fat and return to the oven.
After 15 minutes, reduce the heat slightly, cover the tray with foil and continue baking until the potatoes are tender.