Middle Eastern Roasted Chicken & Potatoes
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!
Servings: 6 people
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
Serving: 1serving | Calories: 480kcal | Carbohydrates: 22g | Protein: 32g | Fat: 29g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 116mg | Sodium: 161mg | Potassium: 853mg | Fiber: 3g | Sugar: 2g | Vitamin A: 509IU | Vitamin C: 27mg | Calcium: 47mg | Iron: 3mg