Middle Eastern Roasted Chicken & Potatoes Recipe
This Middle Eastern Roasted Chicken & Potatoes recipe features perfectly seasoned chicken pieces and tender Yukon gold potatoes, baked to crispy, flavorful perfection. Infused with a vibrant blend of spices, garlic, tomato paste, and fresh cilantro, this one-pan dish is deliciously comforting and ideal for a hearty family meal.
- Prep Time: 15 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 20 minutes
- Yield: 4-6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Middle Eastern
Ingredients
Chicken and Marinade
- 8-10 chicken pieces, skin on (drumsticks + thighs)
- ¼ cup oil of choice
- ¼ cup Greek yogurt
- ¼ cup cilantro, minced
- 4 cloves garlic, finely minced or crushed
- 2 tablespoons tomato paste
- 1 teaspoon cumin chili powder or smoked paprika
- 1 teaspoon coriander powder
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 1 teaspoon salt (or to taste)
- Juice of ½ lemon
Potatoes
- 4 Yukon gold potatoes, peeled and cut into quarters, wedges, or slices
Instructions
- Prep the Oven and Ingredients: Preheat your oven to 425°F (220°C). Wash the chicken pieces thoroughly and pat them dry with paper towels to ensure crispiness during roasting. Peel and cut the Yukon gold potatoes into quarters, wedges, or slices based on your preference.
- Make the Marinade: In a large mixing bowl, combine the oil, Greek yogurt, minced cilantro, lemon juice, tomato paste, garlic, cumin chili powder (or smoked paprika), coriander powder, garlic powder, black pepper, and salt. Mix thoroughly until all ingredients are well incorporated.
- Marinate the Chicken: Add the chicken pieces into the marinade bowl. Rub the mixture evenly all over each piece of chicken, including under the skin, to fully infuse flavors. Ensure each piece is well coated.
- Arrange in Roasting Pan: Place the seasoned chicken pieces and the prepared potatoes in a medium 15-inch roasting pan. Evenly distribute them without overcrowding for optimal roasting.
- Add Leftover Marinade and Cover: Rinse the mixing bowl with a few tablespoons of water to gather any remaining marinade and pour it over the potatoes and chicken in the pan. Cover the pan tightly with aluminum foil to keep moisture in during the initial cooking phase.
- Bake Covered: Bake the covered roasting pan in the preheated oven for 1 hour. This slow roasting cooks the potatoes through and tenderizes the chicken.
- Broil for Crispy Skin: After 1 hour, carefully remove the foil. Switch your oven to broil and broil the chicken and potatoes for 3-5 minutes until the chicken skin is charred and crispy. Keep a close watch to prevent burning.
- Garnish and Serve: Garnish the roasted chicken and potatoes with fresh lemon wedges and additional chopped cilantro. Serve warm alongside rice, salad, or mashed potatoes for a complete meal.
Notes
- Use skin-on chicken pieces for best results as the skin crisps up beautifully under the broiler.
- You can substitute smoked paprika for cumin chili powder depending on your preferred warmth and smokiness.
- Adjust salt and seasoning quantities to your taste.
- Make sure to pat dry the chicken well before marinating to ensure crispy skin.
- Broiling time may vary depending on your oven; watch closely to avoid burning.
