Hopefully, if you are reading this have read my previous post about having dinner with my girlfriend. If not, it was Baked Salmon with Wasabi/Honey Panko. This is another recipe that developed out of one of those meals. Like I said, I really love cooking dinner with her even though it’s really about 90% me cooking. It’s not that she can’t cook, it’s that I use cooking my time to relax, to achieve my zen, and having my girl next to me just brings me, even more, peace. Anyways, this easy and healthy recipe is roasted chicken marinated in a Chermoula and roasted over onions and potatoes.
This recipe calls for three main ingredients, almost no prep and a butt-load of spices and herbs. The dish itself is very easy to assemble and isn’t just for college students. I would recommend this recipe as a quick and healthy dinner for anyone who wants to try North-African or Maghreb influenced cuisine. It is very healthy, very easy and very delicious.
A Chermoula is a marinade used in North African cuisine that uses oil, herbs, lemon juice, spices and salt. It can either be used as a rub or added to stews and tagines (I have a tagine recipe coming soon, so stay tuned!) This recipe uses olive oil as a base with some lemon juice. Then I added, garlic powder, onion powder, ginger powder, coriander powder, cumin powder, paprika, dried basil, dried parsley, dried thyme and some dried rosemary. It is then rubbed on a piece of bone-in, skin on, chicken breast and left to marinate while the potatoes and onions are prepped.
The potatoes are cubed and boiled for about 5 minutes. It’s not necessarily to cook them (because they are going to be baked under the chicken) but to soften them up because the chicken will cook faster than the potatoes and onions. The onions should be cut into thick slivers. Some people like them just cut into quarters so you can have a nice big chunk of onion, but I personally like them a bit thinner. Either is ultimately acceptable. When you remove the potatoes, gently toss them with the onions in some olive oil, salt, pepper and fresh basil. This is not generally a part of the traditional cuisine, but it reminds me of my mother’s roasted potatoes and those were just soo good that anytime I bake potatoes, I add rosemary.
I then put the potatoes and onions in a glass dish and the chicken on top then bake at 350* for about 40 minutes. The chicken does take a while to cook, so I try not rush it. The potatoes and onions should also take their time to cook. There is nothing worse than undercooked potatoes and onions. This is a great way to have a healthy and exotic dinner with no culinary experience.
Roasted Chicken w/ Potatoes and Onions
2 Chicken breasts, bone-in, skin on
1/4 cup olive oil, plus extra
1 tsp lemon juice
1/4 tsp each of, garlic powder, onion powder, ginger powder, coriander powder, cumin powder, paprika, dried basil, dried parsley, dried thyme and dried rosemary. (This can be altered to individual taste)
1 lb Yukon gold potatoes
1 onion, slivered
- Set oven to 350*F.
- Create a chermoula by adding the oil to the mix of dry spices. Marinate over the chicken and set aside.
- Boil water. Quarter potatoes and boil for 5 minutes. They should be pierceable, but just barely. Then drains and mix with onions . Season with 1 healthy drizzle of olive oil, salt, and pepper. Place in a glass dish.
- Place chicken breasts over potatoes and onions and bake for about 40 minutes. Using a food thermometer, test the internal temperature of chicken. If it reads 165*, it is done. If not, let it continue to cook, checking every 8-10 minutes until the temperature is reached.
- When finished, remove from oven and put the chick on a separate plate to rest for 10 minutes. Plate some onions and potatoes. After 10 minutes, plate the chicken, drizzle with some olive oil, and serve.
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