The easiest one pan dinner with chicken And potatoes
The easiest one pan dinner with chicken AND potatoes!! is a easy Moroccan recipe that serves 4. 500 calories per serving. Recipe by Moribyan on YouTube.
Prep: 15 min | Cook: 50 min | Total: 1 hr 20 min
Cost: $9.92 total, $2.48 per serving
Ingredients
- 2 tablespoons Olive Oil (extra virgin preferred)
- 1/2 cup Plain Yogurt (Greek or regular plain yogurt, full‑fat for richer flavor)
- 1 teaspoon Paprika (sweet or smoked, according to preference)
- 1 teaspoon Ground Cumin
- 1 teaspoon Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly ground)
- 1/2 teaspoon Turmeric
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- 2 tablespoons Fresh Parsley (chopped)
- 2 tablespoons Fresh Cilantro (chopped)
- 8 pieces Chicken Drumsticks (about 2 lb / 900 g, skin on)
- 2 medium Potatoes (peeled if desired, quartered)
- 1 whole Lemon (cut into wedges)
- 1/4 cup Green Olives (pitted, halved)
- 2 tablespoons Preserved Lemons (rinsed, finely diced)
Instructions
Preheat Oven
Set the oven to 200°C (400°F) and let it preheat while you prepare the marinade.
Time: PT10M
Temperature: 200°C
Make the Marinade
In a mixing bowl combine olive oil, plain yogurt, paprika, cumin, salt, black pepper, turmeric, onion powder, garlic powder, chopped parsley and cilantro. Whisk until smooth.
Time: PT5M
Prep Chicken and Vegetables
Pat the chicken drumsticks dry with paper towels. Quarter the potatoes and cut the lemon into wedges. Add the drumsticks, potatoes and lemon wedges to the bowl with the marinade and toss until everything is evenly coated.
Time: PT5M
Arrange and Roast
Transfer the coated chicken, potatoes and lemon wedges to a roasting pan, spreading them in a single layer with the chicken skin‑side up. Roast in the preheated oven for 40–45 minutes, or until the chicken reaches an internal temperature of 75°C (165°F) and the potatoes are tender.
Time: PT45M
Temperature: 200°C
Finish with Olives and Preserved Lemon
Remove the pan from the oven. Scatter the halved green olives and diced preserved lemons over the hot chicken and potatoes. Give everything a gentle toss to combine, then let rest 5 minutes before serving.
Time: PT5M
Nutrition Facts
- Calories
- 500
- Protein
- 30 g
- Carbohydrates
- 30 g
- Fat
- 20 g
- Fiber
- 4 g
Dietary info: Gluten-Free, Nut-Free
Allergens: Dairy, Olives
Ingredient Substitutions
- Instead of Olive Oil: vegetable oil, canola oil
- Instead of Plain Yogurt: buttermilk, sour cream
- Instead of Paprika: smoked paprika, sweet chili powder
- Instead of Ground Cumin: ground coriander
- Instead of Salt: sea salt, kosher salt
- Instead of Black Pepper: white pepper
- Instead of Turmeric: curry powder (use less)
- Instead of Onion Powder: granulated onion
- Instead of Garlic Powder: minced fresh garlic (1 clove)
- Instead of Fresh Parsley: fresh cilantro
- Instead of Fresh Cilantro: fresh parsley
- Instead of Chicken Drumsticks: bone‑in chicken thighs
- Instead of Potatoes: sweet potatoes
- Instead of Lemon: lime wedges
- Instead of Green Olives: black olives
- Instead of Preserved Lemons: fresh lemon zest + juice
Equipment Needed
- Mixing Bowl
- Whisk or Spoon
- Knife
- Cutting Board
- Roasting Pan or Baking Sheet
- Oven
- Oven Mitts
Critical Steps — Do Not Skip
- Mixing the yogurt‑oil marinade until smooth.
- Ensuring all chicken pieces are fully coated before roasting.
- Roasting until the internal temperature of the chicken reaches 75°C (165°F).
- Adding olives and preserved lemons after roasting to keep their texture.
Chef Tips from the Video
- Use high‑quality extra‑virgin olive oil for the best flavor.
- If you can't find preserved lemons, combine zest of one fresh lemon with 1 tbsp of brine.
- Let the roasted chicken rest 5 minutes before serving to keep juices inside.
Troubleshooting
Chicken skin is not crispy.
Broil for the last 3‑5 minutes on high heat, watching closely to avoid burning.
Potatoes are still firm after the chicken is done.
Remove the chicken, increase oven temperature to 220°C, and continue roasting potatoes for another 10‑15 minutes.
The dish is too salty.
Rinse the olives before adding, and use less preserved lemon or add a splash of water to the pan.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Cool completely, then freeze in a freezer‑safe bag for up to 2 months.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Marinate the chicken and vegetables up to 4 hours ahead; keep refrigerated.
- Preserved lemons can be rinsed and diced the night before.
- Reheat leftovers in a 180°C oven for 10‑12 minutes to retain crispness.
Frequently Asked Questions
What is the cultural significance and history of Jejun Hamada in Moroccan cuisine?
Jejun Hamada, which literally means “roasted chicken,” is a staple family dish in Morocco, often prepared for weekly meals and special gatherings. It showcases the Moroccan love of simple, aromatic preparations that let high‑quality ingredients shine.
What are the traditional regional variations of Jejun Hamada across Morocco?
In coastal regions, cooks add preserved lemons and olives for a briny touch, while inland versions may rely more on saffron or ras el hanout. Some families also include carrots or chickpeas for added texture.
How is Jejun Hamada traditionally served in Morocco?
The dish is typically served hot straight from the oven, accompanied by crusty bread or couscous, and a side of fresh salad. Guests often eat it communally, pulling the meat off the bone with their hands.
During which celebrations or occasions is Jejun Hamada commonly prepared in Moroccan culture?
Jejun Hamada appears at family gatherings, Ramadan iftars, and festive occasions such as weddings or Eid, where its comforting flavors suit both everyday and celebratory meals.
What authentic ingredients are essential for a traditional Jejun Hamada, and what can be substituted?
Key ingredients include chicken, olive oil, preserved lemons, green olives, and a blend of spices like cumin, paprika, and turmeric. Yogurt is a modern shortcut; it can be swapped with buttermilk or omitted for a drier texture.
What other Moroccan dishes pair well with Jejun Hamada?
Serve Jejun Hamada alongside a fresh carrot‑orange salad, a bowl of harira soup, or a side of fluffy couscous flavored with raisins and almonds for a balanced meal.
What are the most common mistakes to avoid when making Jejun Hamada at home?
Common errors include under‑coating the chicken, overcrowding the pan which steams instead of roasts, and not roasting long enough for the potatoes to become tender. Always ensure the chicken reaches 75°C (165°F).
Why does this Jejun Hamada recipe use yogurt in the marinade instead of traditional lemon juice?
Yogurt adds a subtle tang and helps tenderize the meat while keeping the recipe quick and kid‑friendly. Traditional versions rely on lemon juice, but yogurt creates a creamier coating that adheres better to the skin.
Can I make Jejun Hamada ahead of time and how should I store it?
Yes, you can marinate the chicken and vegetables up to 4 hours ahead, then refrigerate. After cooking, store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
What texture and appearance should I look for to know Jejun Hamada is done?
The chicken skin should be golden‑brown and slightly crisp, and the meat should be opaque and pull away easily from the bone. Potatoes should be fork‑tender, and the internal temperature must read 75°C (165°F).
What does the YouTube channel Moribyan specialize in?
The YouTube channel Moribyan focuses on simple, home‑cooked recipes from North African and Mediterranean cuisines, often emphasizing one‑pan or minimal‑cleanup methods for busy cooks.
How does the YouTube channel Moribyan's approach to Moroccan cooking differ from other cooking channels?
Moribyan blends traditional Moroccan flavors with modern shortcuts—like using yogurt instead of a lengthy spice paste—while keeping the dishes approachable for beginners, unlike many channels that stick strictly to authentic, labor‑intensive techniques.
Last updated: August 30, 2026
