Looking for a comforting and flavorful meal? This one-pan Middle Eastern Baked Chicken and Potatoes is packed with warm spices, tender chicken, and perfectly roasted potatoes—perfect for a cozy dinner. Enjoy this delicious comforting dish with warm pita bread or rice!
Roasted chicken and potatoes (dajaj wa batat) is a popular dish all over the Middle East, especially during Ramadan. Growing up in a Yemeni household, roasted chicken and potatoes was a staple dish we enjoyed every week. From the warm and delicious spices to the soft and tender chicken with a crispy skin, to the toasty potatoes, everything about this meal feels like home. The perfect cozy weeknight meal. It’s made all in one pan and comes together in under 15 minutes of prep. The hardest part is waiting for it to roast!
If you enjoyed this dish, check out my full line of Middle Eastern Recipes for more delicious meals!
What you will need:
To make this delicious dish you will only need a few ingredients and some prep time.
- Chicken: You can use any cut of skin on chicken. Whole, half, or cut-up chicken works. You can also use chicken legs, thighs, or drumsticks.
- Potatoes: I like to use golden Yukon potatoes as they roast perfectly but any type of photos like russet will work.
- Greek Yogurt: Although this ingredient is optional, it helps tenderize the chicken and balance the flavor. You can also use sour cream.
- Spices: My spice blend is the perfect balance of spice, warmth, and flavor.
- You will also need garlic, cilantro, and oil, tomato paste.
Roasting Pan
Heavy-duty crafted to optimize heat circulation for consistently even cooking, ensuring every bite is perfectly heated. This stainless steel roasting pan With its non-stick coating, this roaster ensures your food won’t stick, making cleanup a breeze.
How To Make Middle Eastern Roasted Chicken
Get started by making the marinade. Combine the yogurt, oil, cilantro, garlic, tomato paste, lemon, and spices in a large bowl. Add the chicken and toss to combine.
Arrange the chicken and potatoes on a sheet pan. Wash down the bowl with the spices in it with a little bit of water and pour over the potatoes then cover with foil. You can also layer first parchment and then foil.
Roast for 1 hour or until the chicken is tender and the potatoes are soft. For crispy skin, place under the broiler for 3-5 minutes or until the skin is crispy.
Recipe Tips
Preheat oven: Before placing the chicken in the oven, make sure it is completely preheated.
Don’t overcrowd the pan: Be sure not to overcrowd the pan so the chicken and potatoes can roast evenly. If you are making a large batch, use 2 baking dishes.
Crispy Skin: Broil for a few minutes to crisp up to get that perfectly crispy skin on the chicken and potatoes.
You can layer parchment paper before adding the chicken to your oven dish.
Delicious side options
- Pita Bread
- Rice
- Shirazi Salad
- Mediterranean Salad
- Shawarma sauce
Middle Eastern Roasted Chicken & Potatoes
Ingredients
- 8-10 chicken pieces, skin on (drumsticks + thighs)
- 4 Yukon gold potatoes
- 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 EACH cumin chili powder or smoked paprika, coriander powder, garlic powder, black pepper, salt (or to taste)
- Juice of ½ lemon
Instructions
- Heat oven to 425F. Wash chicken and pat dry with a paper towel. Peel and cut potatoes into quarters, wedges, or slices.
- Add the oil, Greek yogurt, cilantro, lemon, tomato paste, garlic, and seasoning to a large mixing bowl. Add the chicken to the mixing bowl and mix well. Be sure to rub the mixture all over the chicken, including under the skin.
- Arrange potatoes and seasoned chicken pieces in a medium 15’’ roasting pan. Rinse the mixing bowl with a few tablespoons of water and pour onto the potatoes. Cover tightly with foil and bake for 1 hour then remove the foil and broil for 3-5 minutes or until the skin is charred and crispy
- Garnish with fresh lemon wedges and cilantro before serving. Serve with a side of rice, salad, or mashed potatoes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Storage recommendations
Leftovers of this roasted chicken are great for a quick lunch or dinner the next day! Here’s how to store and reheat:
Refrigerate: Once cooled, transfer to an airtight container and refrigerate for 3-4 days.
Reheat: To reheat, place in an oven-safe dish and bake at 350°F until heated through, about 15-20 minutes. You can also reheat individual portions in the microwave, for 2-3 minutes or until steaming.
Recipe by Layla Atik // Photography by: Eat Love Eats
Absolutely incredible thank you!