Moroccan Roast Chicken and Potatoes
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted chicken and potatoes seasoned with warm Moroccan spices including cinnamon, cumin, and sumac, with apricots and tomatoes. Complex, aromatic, and slightly sweet, it's an elegant dinner with minimal prep.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 teaspoon dried coriander
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper
- 1 teaspoon sumac (*)
- 1 teaspoon black pepper
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1 whole chicken (about 4 or 5 lb)
- 4 tablespoon olive oil
- 1 pound baby potatoes (cleaned)
- 2 cups cherry tomatoes (washed)
- 8 cloves garlic (peeled)
- 10 dried apricots (roughly chopped)
- ½ teaspoon salt (or to taste)
- ¼ teaspoon pepper (or to taste)
- 1 tablespoon fresh parsley (chopped)
At a glance
PER SERVING · TIME 110M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 1h 45m
- Sodium
- 1519mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 186mg
- Calcium
- 48mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1519MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.