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Moroccan Scented Chicken with Potatoes

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Moroccan Scented Chicken with Potatoes

Moroccan Scented Chicken with Potatoes
New Media Publishing / Photography: Flat Art / Stylist: Abigail Donnelly
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total prep
An exotic spice blend coats chicken drumsticks. The potatoes play their part by soaking up the fragrant juices during roasting.


  • 1 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon sweet paprika
  • 1/4 teaspoon cayenne
  • 2 tablespoons olive oil, plus more for greasing pan
  • 8 chicken drumsticks (1 3/4 pounds)
  • 1 one-pound package oven fries (wedge shaped cut potatoes; preferably Alexa brand)


  • Preheat oven to 450°F with rack in middle. Line a large (4 sided) baking sheet with foil and oil foil.
  • Mix together spices with 1 teaspoon salt and 1/2 teaspoon pepper in a bowl, then whisk in oil. Add chicken and coat well with mixture. Arrange on baking sheet with potatoes in a single layer.
  • Roast until chicken and potatoes are cooked through, 25 to 30 minutes.