Nothing is as comforting as a house filled with the aroma of a finely roasted chicken. Here is an outstanding recipe that packs a punch of rich aromatic flavors, roasted on a sheet pan with potatoes, everything gets evenly cooked through and crisp — this oven roasted chicken and potato tray has been a hit at our house for as long as I can remember.
The roasted chicken and potato bake gets its bold flavor from a blend of spices: Paprika, ginger, garlic, cumin, cardamon cilantro, turmeric, white pepper, black pepper corn and — which are twirled with yogurt, olive oil and tomato paste to create an orange marinade that provides the chicken with a sensational flavor; while baking, the potatoes soak will up some of the rendered chicken fat, imparting them with even more flavor. everything gets evenly crisp on the outside and tender on the inside.
I have tested with these spices, and the result is perfect, but you can play around to your liking by excluding any spice that you’re not a fan of.
- Paprika
- Ginger powder
- Cardamom powder
- White pepper
- Black pepper corns, crushed
- Cumin powder
- Turmeric powder
- Garlic powder
- Cilantro powder
- Salt
Ingredients neede to make chicken and potato bake:
- Chicken
- Potatoes
- Olive oil
- Yogurt
- Tomato paste
- Spices and salt above
- Garlic
Why you will love this oven roasted chicken?
- The chicken is juicy on the inside and crispy on the outside.
- The seasoning is heavenly, and you can reduce to your liking.
- The potatoes soak up some of the rendered chicken fat, imparting them with even more flavor. everything gets evenly crisp on the outside and tender on the inside.
- You will love the crispy golden skin.
- It’s great served with bread to sop up the heavenly drippings created in the roasting pan.
How to keep the oven roasted chicken moist and Juicy?
Yogurt itself is known as a tenderizer due to the lactic and calcium that will eventually, break down protein in chicken, another important factor is the slow and low baking that will soften the connective tissues and will help the chicken pieces to fall of the bone. You will need to cover with parchment paper first, then add a layer of aluminum foil, to prevent moisture from evaporating. The parchment paper acts as a non-stick layer, and the foil layer helps retain moisture and protect from direct heat.
Can I use chicken thighs and exclude chicken breasts?
Yes of course! I used chicken pieces from two whole chickens because our family members are divided, some like thighs and others prefer breast cuts, but you can use either chicken thighs, chicken breasts, chicken wings or cut 2 whole chickens cut into pieces just like what I have used here.
Can I use boneless chicken pieces?
Bone-in chicken is highly recommended, for flavor and moisture, especially for a slow cooking method.
It’s an easy recipe, but requires time!
If you have time to marinate the chicken in the morning or the night before, you’ve got a decent meal on your table in a convenient amount of time. It is an easy recipe, but does require time to marinate the chicken.
What to serve with Roasted Chicken and Potatoes?
The soulmate of chicken is the Lebanese garlic (toum), serve with fattoush/ tabbouleh/ Middle Eastern salad and don’t forget the Lebanese pickles.
Turn leftovers to sandwiches by breaking your baked chicken into a few smaller portions.
Storage: Leftovers can be refrigerated in an air-tight container for up to 3 days.
More Lebanese-style chicken recipes worth learning about:
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Lauren said:
 Healthy and delicious! We loved the spices!! |
Oven Roasted Chicken and Potatoes
Description
Equipment
- 1 large baking sheet
Ingredients
- 2 Whole Chickens each weighs 1200 gram/ 2.6 lb
- 1 1/2 Kgs /2 lb 4 oz potatoes Yukon potatos are perfect for baking
- 2/3 cup yogurt
- 1 tablespoon tomato paste
- 2/3 cup olive oil
- 8 garlic cloves reduce to to your liking (we are garlic lovers)
- 1/2 tablespoon paprika
- 1/2 teaspoon ginger powder
- 1/4 teaspoon cardamom powder
- 1/2 teaspoon white pepper
- 1/2 teaspoon black pepper corns
- 1 teaspoon cumin powder
- 1/4 teaspoon turmeric powder
- 1/2 tablespoon garlic powder
- 1/2 teaspoon cilantro powder
- 1 1/2 tablespoons salt or to taste
Instructions
- Crush the balck pepper corns
- Cut each chicken to 4 pieces, to end up with 8. Make 2 shallow slits in each chicken piece.
- In a bowl add the spices: Crushed black pepper corns, paprika, ginger powder, cardamom powder, white pepper, cumin powder, turmeric powder, garlic powder, cilantro pwder and salt. Add the yogurt, olive oil, tomato paste and crushed garlic and whisk to obtain a thick orange sauce.
- Pour the mixture over the chicken and massage the chicken pieces until evenly coated, cover and refrigerate for 4 hours or overnight.
- Peel and slice the potatoes to thick slices, about (1 1/2 inches); mix the potatoes with the chicken pieces.
- Preheat oven to 200°C/400°F.
- Choose a large baking dish fit enough to put the chicken and potato slices. Distribute the potato slices in the baking sheet, and put the chicken pieces on top of the potato slices.
- Cover with parchment paper first, then add a layer of aluminum foil, the parchment paper acts as a non-stick layer, and the foil layer helps retain moisture and protect from direct heat.
- Place the roasting rack with the chicken and potatoes directly on the middle oven rack, and bake for 1 hour.
- Remove the parchment and foil, and return back the chicken sheet to the oven to cook for further 15 minutes or until the chicken and potatoes are cooked to a desirable golden- brown color. Serve it with (Lebanese garlic toum) and pickles.
Video
Notes
4 Comments
Healthy and delicious! We loved the spices!!
Thank you so much, Lauren. I am happy to know you liked.
I am assuming, it should be good with preserved lemons, thank you for the suggestion Renae.