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Middle Eastern Roasted Chicken & Potatoes Recipe

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4.1 from 6 reviews

This Middle Eastern Roasted Chicken & Potatoes recipe features juicy chicken pieces marinated in a flavorful blend of Greek yogurt, herbs, and spices, roasted alongside tender Yukon gold potatoes. The chicken is baked to perfection with a crispy, charred skin that offers a delicious contrast to the soft, savory potatoes. Perfectly suited for a comforting family dinner, this dish combines aromatic spices like cumin, coriander, and smoked paprika with fresh garlic and cilantro to deliver authentic Middle Eastern flavors.

  • Total Time: 1 hour 25 minutes
  • Yield: 6 servings

Ingredients

Chicken Marinade

  • 8-10 chicken pieces (skin on, drumsticks and 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
  • 1 teaspoon 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

  1. Prepare Oven and Ingredients: Preheat the oven to 425°F (220°C). Wash the chicken pieces thoroughly and pat them dry with a paper towel. Peel and cut the Yukon gold potatoes into quarters, wedges, or slices based on your preference.
  2. Make the Marinade: In a large mixing bowl, combine the oil, Greek yogurt, minced cilantro, lemon juice, tomato paste, finely minced garlic, cumin, chili powder or smoked paprika, coriander powder, garlic powder, black pepper, and salt. Stir well to create a smooth marinade.
  3. Marinate the Chicken: Add the chicken pieces to the marinade in the bowl. Thoroughly coat each piece, making sure to rub the marinade under the skin as well to maximize flavor penetration.
  4. Arrange Chicken and Potatoes: Place the seasoned chicken pieces and prepared potatoes evenly into a 15-inch medium roasting pan. After mixing bowl cleanup, rinse it out with a few tablespoons of water and pour the rinsed marinade over the potatoes to ensure even seasoning.
  5. Bake Covered: Cover the roasting pan tightly with aluminum foil. Bake in the preheated oven for 1 hour, allowing the chicken to cook through and the potatoes to soften.
  6. Broil for Crispiness: After the hour, remove the foil and switch the oven to broil. Broil the chicken and potatoes for 3-5 minutes or until the chicken skin is nicely charred and crispy to your liking. Watch carefully to prevent burning.
  7. Garnish and Serve: Garnish the roasted chicken and potatoes with fresh lemon wedges and additional chopped cilantro. Serve immediately with your choice of rice, salad, or mashed potatoes for a complete meal.

Notes

  • Marinating the chicken under the skin enhances flavor and moistness.
  • If preferred, adjust chili powder or smoked paprika depending on your spice tolerance.
  • Use a roasting pan large enough to avoid overcrowding the chicken and potatoes, allowing even cooking.
  • Broiling at the end crisps up the skin but keep a close eye to prevent burning.
  • This recipe can be paired with fluffy rice, fresh salad, or creamy mashed potatoes to complement the dish.
  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Middle Eastern

Find it online: https://recipeteach.com/middle-eastern-roasted-chicken-and-potatoes-recipe/