Prep Time 15 Min
Cook Time 60 Min
Servings4 servings People
Calories450 kcal
Roasted chicken with potatoes is a simple yet satisfying dish I often prepare for my family. It’s the kind of meal that brings everyone together, perfect for a weeknight dinner after a long day. The way the chicken absorbs the tangy flavors of lemon and spices creates a comfort that’s hard to beat. I love how the potatoes roast alongside the chicken, soaking up those delicious juices while getting tender on the inside and crisp on the outside. I remember the first time I attempted this, I added too much salt by accident, which taught me to go easy on the seasoning until I got a feel for the balance of flavors. This version is easy to make, and it often feels like a warm hug on a plate.
Ingredients
- 1 tablespoon sumac
- Zest of 2 lemons
- 1 whole chicken, cut into large pieces
- 1 tablespoon dried thyme
- Juice of 3 lemons
- 1 teaspoon ground cinnamon
- 1 tablespoon chili paste
- 3 tomatoes or 10 cherry tomatoes, peeled and halved
- 1 tablespoon salt
- 5 cloves garlic, minced
- ¼ cup vinegar
- ½ cup water
Instructions
- Blend the chicken pieces with all the ingredients in a deep mixing bowl, and let this marinate for about 30 minutes to infuse the flavors.
- Preheat the oven to 450°F (232°C). Arrange the potato pieces and marinated chicken in a baking dish, then pour the leftover marinade over the chicken.
- Bake in the oven for 30 minutes. Lower the heat to 350°F (177°C) and cover the dish with aluminum foil.
- Continue to bake for another 30 to 40 minutes until the chicken is cooked through. Serve on a platter, ideally with yogurt or cucumber salad on the side.
What I Notice When Cooking
- The broth created by the chicken and veggies helps keep the meat juicy, while the potatoes get that wonderful crispy edge.
- After marinating, the flavor penetrates so much better, giving you a burst of taste with every bite.
- This dish is always a family favorite; I can easily double it for gatherings without doubling the effort.
Small Adjustments
- Be cautious with the chili paste; you can always add more later if you prefer extra heat.
- If the chicken seems to brown too quickly, don’t hesitate to cover it earlier with foil to avoid drying it out.
- Consider adding bell peppers or carrots to the roasting pan for extra color and flavor.
Storage and Reheating
I store leftovers in an airtight container in the fridge for about 3 days. It reheats well in the oven, keeping the chicken moist and the potatoes crispy, though microwaving works for quick meals.
Nutritional Notes
This dish is approximately 450 calories per serving, providing a good balance of protein and carbohydrates. The exact values can vary based on the size of chicken pieces and additional sides.
