Oven Roasted Chicken and Potatoes
Description
Few things are as comforting as the irresistible aroma of a beautifully roasted chicken filling the house. This delicious recipe is packed with rich, aromatic flavors and roasted on a single sheet pan alongside tender potatoes. Everything cooks together until perfectly golden, crisp, and beautifully seasoned.
Equipment
- 1 large baking sheet
Ingredients
- 2 whole chickens each weighing 1,200 g (2.6 lb)
- 1½ kg 2 lb 4 oz potatoes — Yukon Gold potatoes are perfect for baking
- ⅔ cup yogurt
- 1 tablespoon tomato paste
- ⅔ cup olive oil
- 8 garlic cloves adjusted to your liking (we are garlic lovers!)
- ½ tablespoon paprika
- ½ teaspoon ground ginger
- ¼ teaspoon ground cardamom
- ½ teaspoon white pepper
- ½ teaspoon black peppercorns
- 1 teaspoon ground cumin
- ¼ teaspoon ground turmeric
- ½ tablespoon garlic powder
- ½ teaspoon ground coriander
- 1½ tablespoons salt or to taste
Instructions
- Crush the black peppercorns.
- Cut each chicken into 4 pieces, for a total of 8 pieces. Make 2 shallow slits in each piece of chicken.
- In a bowl, add the spices: crushed black peppercorns, paprika, ginger powder, cardamom powder, white pepper, cumin powder, turmeric powder, garlic powder, cilantro powder, and salt. Add the yogurt, olive oil, tomato paste, and crushed garlic, then whisk until you obtain a thick orange sauce.
- Pour the mixture over the chicken and massage the pieces until evenly coated. Cover and refrigerate for 4 hours or overnight.
- Peel and slice the potatoes into thick slices, about 1½ inches thick. Mix the potatoes with the chicken pieces.
- Preheat the oven to 200°C/400°F.
- Choose a large baking dish that is large enough to fit the chicken and potato slices. Arrange the potato slices evenly in the baking dish, then place the chicken pieces on top of the potatoes.
- Cover with parchment paper first, then add a layer of aluminum foil. The parchment paper acts as a non-stick layer, while the foil helps retain moisture and protects the food 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 paper and foil, then return the chicken tray to the oven and cook for a further 15 minutes, or until the chicken and potatoes are cooked through and have a desirable golden-brown color. Serve with Lebanese garlic toum and pickles.
Video
Notes
Note: Adjust the amount of spices to suit your personal preference. If you prefer a milder flavor, reduce the amount by half. You can also omit any spices you don’t enjoy.
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