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Meat
Easy
6-8 Servings
Allergens 
No Allergens specified
2 h, 10 m
Diets
Let’s sit for a second and discuss this chicken masterpiece. You know why I love it so much? Because every element in this dish — chicken, potatoes, olives, and lemon — somehow manages to be bold and comforting at the same time.
The chicken roasts with potatoes, fresh lemon, sliced fennel, and olives, carrying the warm, aromatic smell of spices so beautifully through your whole kitchen! The potatoes crisp at the edges and soak up every drop of golden juice. I love how the kalamata olives add little pops of salty intensity, while the lemon softens just enough to keep things interesting. Citrus always makes everything just a bit better!
Served straight from the pan, this is a dish that makes people pause, lean in, and ask for seconds before their first bite is even finished.
This dish is everything that Moroccan food can offer you — food that makes you feel loved, and comfort that lasts way beyond the plate!
5 tablespoons Gefen Olive Oil, divided
1 large white onion, sliced
4 potatoes, sliced
3 cloves garlic, sliced
1 large fennel, sliced
10 chicken drumsticks
1 bunch fresh cilantro, divided
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon Pereg Ras el Hanout
1/2 teaspoon garlic powder
1/4 teaspoon coriander
1/4 teaspoon turmeric
1/4 cup pitted Tuscanini Kalamata Olives, or to taste, plus more for garnish (optional)
1 small lemon, peeled and sliced (remove seeds gently to avoid tearing the lemon)
1 cup water
juice of 1 lemon
Preheat oven to 350 degree Fahrenheit (175 degrees Celsius).
Add three tablespoons olive oil to an oven-safe pot over medium-high heat. Add onion and sauté for a few minutes. Then add potatoes, garlic, and fennel and cook for a couple of minutes until it softens a bit.
In a large bowl, place the drumsticks, most of the cilantro, the spices, and the remaining olive oil and mix well to coat the chicken. Add the chicken to the pot. Then add the olives and lemon around the chicken. Pour in the water.
Make sure the chicken is nestled between the veggies so it gets all that delicious flavor. Add remaining chopped cilantro on top. I like to place a piece of parchment paper on top of the chicken before covering the pot with the lid.
Bake for one hour. Remove from oven, pour the lemon juice over the chicken, and return to the oven.
Lower oven temperature to 285 degrees Fahrenheit (140 degrees Celsius) and bake for another 45 minutes.
Garnish with olives and serve with couscous, white rice, or bread.
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui
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