Egyptian Roasted Chicken & Potato Tray Bake

Name: Egyptian Roasted Chicken and Potatoes
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 Servings
Ingredients: 1kg Chicken; 3 Potatoes; 4 Carrots; 1 Green Pepper; Cumin; Cinnamon

(Saneyet Batates bel Frakh)

This isn’t your average roast chicken. It’s an Egyptian staple—a rustic, one-pan comfort food where the chicken juices slowly braise the vegetables below. The secret lies in the warm, aromatic spice blend of cumin, coriander, and a hint of cinnamon that transforms humble ingredients into an exotic feast.

Rustic roasted chicken legs and potatoes in a tray

⏱️
Prep
15 Mins

🔥
Cook
45 Mins

🍽️
Serves
4 People

🍗 The Roast

2.2 lbs (1kg) Chicken (Whole cut into 4, or bone-in thighs/legs).
3 Large Potatoes, thick slices.
4 Medium Carrots, sliced rounds.
1 Large Green Bell Pepper, sliced.
3 Large Onions, sliced rings.
2 Large Tomatoes, sliced.
3 Cloves Garlic, minced.
5 tbsp Olive Oil + 1 cup Warm Water.

🧂 The Egyptian Spice Blend

Mix these together in a small bowl:

2 tsp Salt (or to taste).
2 tsp Poultry Seasoning (or 7-Spice).
1 tsp Ground Cumin.
1 tsp Black Pepper.
1 tsp Ground Coriander.
1 tsp Cinnamon (The secret ingredient!).
1 tsp Curry Powder.

👩‍🍳 Instructions

Preheat: Set your oven to 400°F (200°C).
Prep the Chicken: Pat the chicken dry with paper towels (essential for crispy skin). Do not wash.
The Veggie Bed: In a large baking tray or deep roasting pan, toss the carrots, bell peppers, tomatoes, garlic, onions, and potatoes together.
Seasoning: Take your spice blend and rub the chicken pieces generously, ensuring you get under the skin. Sprinkle the remaining spice mix over the vegetables in the tray.
Assemble: Arrange the chicken pieces on top of the vegetable bed (skin side up).
Liquids: Drizzle the olive oil over the tray. Pour the warm water into the corner of the tray (avoid pouring directly on the chicken skin to keep it seasoned).
Bake: Roast for 45 to 60 minutes. The chicken is done when the juices run clear and the potatoes are fork-tender.

💡 Chef’s Tips for Authentic Flavor

Crispy Skin: If the chicken isn’t browned enough after baking, broil (grill) for the last 3-5 minutes.
Marinate: For deeper flavor, rub the chicken with the spices 30 minutes before cooking.
Serving: In Egypt, this is traditionally served with vermicelli rice (Rice with toasted pasta) to soak up the delicious sauce.

Calories per serving: ~400 kcal | Protein: High | Carbs: Moderate

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Egyptian Roasted Chicken & Potato Tray Bake (Easy One-Pan Dinner)