Melissa Clark’s Roasted Chicken “Tagine”
Adapted from Dinner in One by Melissa Clark. Clark’s original recipe calls for chicken legs, thighs, breasts or a combination; we tested it with dark meat only. If you’d like to include breasts, they’ll cook about five minutes faster than the dark meat. Dinner in One is included in our roundup of Best New Cookbooks of 2022.
Serves 4.
Ingredients
3 tablespoons extra-virgin olive oil, divided, plus more for drizzling
2 teaspoons salt, divided
1 teaspoon tomato paste
3/4 teaspoon ground turmeric
3/4 teaspoon sweet paprika
3/4 teaspoon finely ground black pepper
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
Large pinch of freshly grated nutmeg
3 pounds bone-in, skin-on chicken thighs or legs, or a combination
1/2 pound sweet potatoes, cut lengthwise into 3/4-inch-thick wedges
1/2 cup pitted dates, sliced
1 cup mixed olives (with or without pits)
1/2 cup torn fresh herbss (cilantro, mint, parsley or a combination), for serving
Instructions
1. Place a rack in the center of the oven and heat the oven to 425 degrees F. In a large bowl, stir together 2 tablespoons of the oil, 1 1/2 teaspoons of the salt, the tomato paste, turmeric, paprika, pepper, ginger, cinnamon and nutmeg. Add the chicken pieces to the bowl and rub the paste all over them, including under the skin. Arrange the chicken on a rimmed sheet pan.
2. In the same bowl (you don’t need to wash it first), toss together the carrots, sweet potatoes, remaining 1 tablespoon oil and remaining 1/2 teaspoon salt. Arrange the vegetables on the sheet pan with the chicken. Add the lemon quarters to the pan.. Roast for 20 minutes.
3. Remove the sheet pan from the oven, then scatter the dates and olives in an even layer around the chicken among the vegetables. Drizzle with a little more oil, then return the pan to the oven and roast until the chicken is cooked through, another 15 to 20 minutes.
4. To serve, transfer the chicken to a platter and spoon the vegetables, dates, and olives next to it. Squeeze with the roasted lemo and scatter with the herbs.
Melissa Clark's Roasted Chicken 'Tagine'
Ingredients
- 3 tablespoons extra-virgin olive oil, divided, plus more for drizzling
- 2 teaspoons salt, divided
- 1 teaspoon tomato paste
- 3/4 teaspoon ground turmeric
- 3/4 teaspoon sweet paprika
- 3/4 teaspoon finely ground black pepper
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- Large pinch of freshly grated nutmeg
- 3 pounds bone-in, skin-on chicken thighs or legs, or a combination
- 1/2 pound sweet potatoes, cut lengthwise into 3/4-inch-thick wedges
- 1/2 cup pitted dates, sliced
- 1 cup mixed olives (with or without pits)
- 1/2 cup torn fresh herbss (cilantro, mint, parsley or a combination), for serving
Instructions
- Place a rack in the center of the oven and heat the oven to 425 degrees F. In a large bowl, stir together 2 tablespoons of the oil, 1 1/2 teaspoons of the salt, the tomato paste, turmeric, paprika, pepper, ginger, cinnamon and nutmeg. Add the chicken pieces to the bowl and rub the paste all over them, including under the skin. Arrange the chicken on a rimmed sheet pan.
- In the same bowl (you don’t need to wash it first), toss together the carrots, sweet potatoes, remaining 1 tablespoon oil and remaining 1/2 teaspoon salt. Arrange the vegetables on the sheet pan with the chicken. Add the lemon quarters to the pan.. Roast for 20 minutes.
- Remove the sheet pan from the oven, then scatter the dates and olives in an even layer around the chicken among the vegetables. Drizzle with a little more oil, then return the pan to the oven and roast until the chicken is cooked through, another 15 to 20 minutes.
- To serve, transfer the chicken to a platter and spoon the vegetables, dates, and olives next to it. Squeeze with the roasted lemo and scatter with the herbs.
