Oven Roasted Chicken and Potatoes
Description
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.
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
Note 1: Adjust the amount of spices to suit your personal preference. If you don't like spices, reduce it by half; you can also omit any spice you are not a fan of.
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