Roasted Chicken with Potatoes

Ingredients for One Pan Roast Potatoes with Chicken

Here’s what you need to make this easy Middle Eastern roasted chicken:

Complete list of ingredients and amounts can be found in the recipe card below.

• Chicken Pieces: Any bone-in chicken pieces will work. I’m using juicy chicken leg quarters, but you could also just use drumsticks or chicken thighs. Bone-in chicken breast is another great option!
• Potatoes: Choose waxy potatoes such as Yukon Gold, Red Bliss, or really any red or yellow skinned variety.
• Onion: Slice a yellow onion into quarters to sit underneath the chicken in the roasting pan. Don’t have a yellow onion? Use what you have! White or red onion will work just as well.
• Garlic: Don’t skimp on the garlic here! 5 whole cloves is the perfect amount, and gives this dish so much savory flavor.
• Baharat: This is a common Middle Eastern spice blend that is typically a combination of spices including coriander, cardamom, nutmeg, cloves, cinnamon, black pepper, and cumin. It’s often called “7 spice”, and it’s delicious on everything!
• Spices: To round out the flavor of your oven roasted chicken and potatoes, add a bit of extra cumin, smoked paprika, salt, and black pepper.
• Lemon Juice: Add the juice from a fresh lemon to brighten the flavors. I like to serve this with lemon wedges on the side so that everyone can add as much lemon as they like too.

Tips for Perfect Roasted Chicken

• Use a large roasting pan. For the chicken and veggies to cook evenly, it’s important that they aren’t too crowded in the pan. I like to use a roasting pan, but a large baking dish can work too.
• Layer the ingredients. Use the sliced potatoes and onions to hold the chicken pieces up off the bottom of the pan. They veggies work as an edible trivet, allowing the chicken to stay mostly above the liquid so that it can brown up.
• Try it as a marinade! Mix the chicken with the garlic, lemon juice, olive oil, and seasonings and place it in the fridge to marinate for up to 24 hours. If you do this, the flavor of the dish will be even more amazing!
• For crispy skin, place the pan under the broiler for a few minutes after the chicken has finished cooking.
• Make cleanup easier by lining your roasting pan with foil or parchment paper. You’ll have less to scrub after dinner!

Storing Tips

Any leftovers can be stored in an airtight container in the fridge for up to 3-4 days. I like to pull the meat from the chicken bones and use it to make wraps or sandwiches the next day for lunch!

What To Serve Roasted Chicken and Potatoes

The main parts of your meal are already done, so all you really need to do is add a veggie side dish and some bread or pitas to soak up all of the lovely savory sauce.

Try a simple tossed green salad or a more traditional Middle Eastern salad such as Shirazi Salad or Fattoush.

A side of Muhammara Dip or classic Hummus is always a welcome addition at the table too!

Recipe FAQs

Can I make this with boneless chicken?

Boneless chicken cooks much faster than bone-in chicken pieces do, so I wouldn’t use it for this recipe. Using bone-in chicken means that the chicken and the potatoes cook at the same time, and everything will be ready together.

If you would like a recipe for baked chicken and potatoes with boneless chicken breasts, this other one is made on a sheet pan and the process and timing will give you better results.

What other vegetables go with this roasted chicken recipe?

Anything that you like! I mentioned that my mother often added zucchini (courgettes), carrots, or tomatoes to the mix. You could also try green beans, parsnips, or turnips.

How do I know when bone-in chicken is fully cooked?

Use a thermometer to check that your chicken is fully cooked. The internal temperature for chicken pieces is 165°F/74°C, so be sure to cook it until it’s at least that temp.

Do I roast chicken and potatoes covered or uncovered?

Using this cooking method, you should do both. Cover the pan for the first 30 minutes of the cooking time, then uncover the chicken for the remaining 25-30 minutes so that the skin can become golden brown.

Can I roast a whole chicken this way?

I suggest that you cut the whole chicken into pieces before using it in this recipe. If you’d prefer to roast the chicken whole, check out my Dutch oven roast chicken recipe. Use the baharat and other seasonings from this recipe in place of the ones there for a Middle Eastern twist.

Looking for more easy ways to bake chicken? Try my Baked Tuscan Chicken, Baked Chicken Cordon Bleu, or Baked Boneless Chicken Thighs.

I can’t wait for you to try this recipe! It’s such a simple and flavorful way to roast chicken and potatoes, and one of my favorite dinners from my childhood. Save this recipe by pinning it for the next time you need a new and exciting way to bake chicken!