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moroccan chicken pieces in skillet with potatoes
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4.77 from 13 votes

Moroccan Chicken with Sweet Potatoes

Experience incredible aromas and juicy spiced Moroccan chicken with the most scrumptious sweet potato, prune, onion, garlic and apple medley ever. No special equipment needed.
Prep Time15 mins
Cook Time1 hr
resting time15 mins
Total Time1 hr 30 mins
Course: Main Course
Cuisine: Moroccan
Servings (change as needed): 4
Author: Cheryl


  • 1 whole chicken 3.5-4 lbs
  • salt and pepper
  • 1 large lemon (for zest, juice and wedges)
  • 1/2 cup chicken broth plus 1/4 cup used later if desired

Vegetables and Fruit

  • 2 sweet potatoes, peeled and cubed about 1.5 lbs total
  • 1 small onion, roughly chopped or sliced
  • 4 large garlic cloves peeled and cut in half
  • 12 prunes, cut in half (or 15 if small)
  • 1 apple, cored and cubed
  • 1 tablespoon olive oil
  • salt and pepper

Seasoning mixture

  • 2 tablespoon olive oil
  • 1 1/2 teaspoon coriander
  • 1 teaspoon paprika sweet or smoked
  • 1 teaspoon cumin
  • 2 teaspoon lemon zest from the lemon listed above
  • 1/2 teaspoon cayenne pepper for mild heat (use 3/4 if you like spicier)
  • 1/2 teaspoon ground cinnamon
  • 1 1/2 teaspoon salt


  • PREHEAT OVEN TO 425F. Spray large oven proof skillet with oil. I use a 12" cast iron skillet. If you don't have a skillet large enough or if you are doubling the recipe, use a roasting pan.
  • ADD VEGETABLES/FRUIT TO SKILLET: Place cut sweet potatoes, onions, apple, prunes and garlic in skillet. Drizzle with olive oil, salt and pepper. Toss. Create a space in center for chicken to sit in, moving vegetables and fruit to sides of skillet.
  • PREPARE CHICKEN: Mix all seasoning ingredients in a small bowl. Sprinkle salt and pepper inside chicken cavity generously. Insert chunk of onion and wedge of lemon if desired. Rub seasoning over chicken including under the skin (gently separating skin from flesh on breast of chicken and legs if possible). Place chicken in center of skillet with vegetables surrounding it. Add 1/2 cup broth on veggies/fruit.
  • ROAST CHICKEN: If using a temperature probe, poke it into chicken now. Place skillet into bottom third of oven. Roast for approximately 50-70 minutes depending on size of chicken. Instant thermometer should read 160F. It will rise further with resting. Note 1
  • REST CHICKEN AND FINISH POTATOES: Tip chicken to empty juices into skillet. Transfer chicken to cutting board and loosely cover with foil to rest. Gently stir potato mixture and adjust seasoning if needed. Place skillet with potatoes back in oven for 15 minutes to brown while chicken is resting. Remove from oven.
  • FINISH AND SERVE: Add 1/4 cup extra broth if you want potatoes to be saucier. Cut chicken into pieces. For a nice presentation (totally optional), lay pieces on potatoes. Squeeze 1/2 a lemon over chicken and sprinkle lightly with salt. Garnish with chopped parsley or cilantro if desired. Serve immediately with lemon wedges.


  1. Alternative slow roast cooking method: Instead, you can cook chicken and potatoes at 300F if you prefer. This will take about 2 hours (plus or minus 10 minutes depending on size of chicken). Transfer chicken to cutting board to rest. Increase oven temperature to 450F and place skillet with potatoes back in oven to brown for 15 minutes. The chicken will be very juicy and the potatoes will be firmer (less mushy), but the skin on the chicken will not be crisp and cooking time will be doubled.  
  2. Make Ahead: Chicken and vegetables can be prepped several hours ahead or the night before. The entire recipe can be cooked ahead and kept warm, loosely covered, for up to an hour without cutting up the chicken. Cut chicken just before serving to preserve juiciness. 
Nutrition value estimates include 1/4 of a whole chicken and sweet potato mixture (sweet potatoes, apple, onions, prunes)
Calories: 687kcal | Carbohydrates: 46g | Protein: 39g | Fat: 40g | Saturated Fat: 10g | Cholesterol: 143mg | Sodium: 1345mg | Potassium: 982mg | Fiber: 7g | Sugar: 21g | Vitamin A: 10097IU | Vitamin C: 25mg | Calcium: 80mg | Iron: 3mg