Middle Eastern Roasted Chicken & Potatoes

This Middle Eastern Roasted Chicken & Potatoes is a one-pan wonder that dazzles with its aromatic spices and tender chicken!

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Prep Time 15

Cook Time 55

Total Time 1 10

Servings: 4 servings

Course: Main Course

Cuisine: Middle Eastern

For the Chicken & Potatoes:

8-10 pieces chicken pieces, skin on (drumsticks + thighs) The skin adds flavor and ensures moisture.
4 medium Yukon gold potatoes Their creamy texture complements the chicken perfectly.
1 cup oil of choice Use olive oil or any mild oil for roasting.
1 cup Greek yogurt This helps tenderize the chicken and adds richness.
1 cup cilantro, minced Freshness that brightens the dish.
4 cloves garlic, finely minced or crushed Adds aromatic depth.
2 tablespoons tomato paste Enhances the overall flavor profile.
1 teaspoon cumin
1 teaspoon chili powder or smoked paprika
1 teaspoon coriander powder
1 teaspoon garlic powder
1 teaspoon black pepper
to taste salt or to taste
1 medium lemon Juice of 1 lemon adds acidity and balances the flavors.

Instructions:

In a large mixing bowl, combine the Greek yogurt, minced garlic, tomato paste, cumin, chili powder or smoked paprika, coriander powder, garlic powder, black pepper, salt, and lemon juice. Mix well to create a smooth marinade. Add the chicken pieces, ensuring they are fully coated. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 1 hour, or up to overnight for optimal flavor.
Preheat your oven to 425°F (220°C). This high temperature will ensure that the chicken gets beautifully browned and crispy.
While the chicken is marinating, wash and cut the Yukon gold potatoes into even-sized chunks. This ensures they cook evenly. You can leave the skin on for extra flavor and texture.
Once the chicken has marinated, remove it from the refrigerator. In a roasting pan, add the potato chunks and drizzle with oil of choice. Toss to coat, then nestle the marinated chicken pieces among the potatoes.
Place the roasting pan in the preheated oven and roast for about 45-55 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the skin is golden brown. The potatoes should be tender and caramelized around the edges.
Once done, remove the pan from the oven. Sprinkle the minced cilantro over the top for a fresh finish. Serve the Middle Eastern Roasted Chicken & Potatoes hot, and enjoy the explosion of flavors!