One Pan Roasted Chicken and Potatoes
A comforting classic that is easy to put together and a versatile dish to have in your recipe portfolio. The chicken is succulent and flavorful and the potatoes buttery.
Serves 6 pieces
Ingredients
Chicken with Marinade
- 6 Bone-in Chicken Quarters
- 1/2 tbsp Garlic Powder
- 1/2 tbsp All-purpose poultry seasoning * your favorite chicken spice
- 1/2 tbsp Salt
- 2 tsp Curry Powder
- 1 tsp Seven Spice
- 1 tsp Smoked Paprika
- 1 tsp Onion Powder
- 1 tsp Pepper
- 1/3 cup Olive oil
- 1 Large Lemon, juiced
- 1 tbsp Shatta or Harissa this is a red chili sauce or paste
- 1 tbsp Tomato Paaste
Other
- 3 Medium Potatoes of your choice, peeled and cubed
- 1 Large yellow onion, thinly sliced
- 1/4 cup Water or stock
Instructions
- To make the marinade, stir together all the spices along with the olive oil, fresh lemon juice, shatta, and tomato paste.
- To a rimmed baking pan, add the thinly sliced onions.
- Pat the chicken dry and add on top of the onions. Season it well with salt and pepper.
- To this, add the potatoes in between the chicken pieces or tuck underneath the chicken.
- Evenly coat the chicken and potatoes with the marinade.
- Add a 1/4 cup of water or stock to the baking dish and cover with aluminum foil.
- Bake in a 400 F oven for 1.5 hours. Take the foil off and bake another 5-10 minutes uncovered. Broil the chicken if you want an exra golden touch to the skin.
- Enjoy with rice or scoop with bread.
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