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a metal roasting pan filled with roasted chicken quarters and sliced potatoes. Garnished with chopped parsley. A lemon wedge is next to the pan.
5 from 1 vote

One Pan Middle Eastern Roasted Chicken with Potatoes

A personal favorite of mine, this comforting Middle Eastern roasted chicken with potatoes dish is easy to make all in one pan. It features tender bone-in chicken pieces, potatoes, onion, garlic, and a flavorful blend of spices including baharat, cumin, and smoked paprika.
Author Diana
Servings 4 Servings
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

Equipment

  • Large roasting pan or large baking dish
  • Knife and cutting board
  • Aluminum Foil
  • Measuring cups and spoons

Ingredients

  • 1½ pounds (680 g) chicken leg quarters or any bone-in, skin-on chicken pieces
  • 1½ pounds (680 g) potatoes peeled and cut into wedges
  • 1 large yellow onion peeled and quartered
  • 5 garlic cloves minced
  • 1 teaspoon baharat
  • ½ teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • 2 teaspoons kosher salt
  • ½ teaspoon ground black pepper
  • 1 lemon juiced
  • 2 tablespoons (30 ml) extra virgin olive oil
  • ¾ cup (180 ml) chicken stock

Instructions

  • Preheat the oven to 400°F (200°C).
  • In a large roasting pan or baking dish, toss the chicken pieces, potato wedges, and quartered onion with garlic, baharat, smoked paprika, cumin, salt, pepper, lemon juice, and olive oil.
    a metal roasting pan filled with bone in chicken pieces, sliced potatoes, and seasonings.
  • Layer the vegetables evenly on the bottom of the pan, and arrange the chicken on top of the vegetables.
    seasoned chicken quarters and sliced potatoes in a stainless steel roasting pan. The chicken and potatoes are coated in oil and seasonings.
  • Pour the chicken stock into the pan around the edges.
  • Cover the pan tightly with foil and roast for 30 minutes.
  • Remove the foil and continue roasting for 25–30 minutes, until the chicken is golden and cooked through (165°F/74°C internal temperature) and the potatoes and onions are tender.
    roasted chicken with potatoes in a stainless steel roasting pan. viewed from overhead.
  • Optional crisping: For a crispier finish, broil for 2–3 minutes at the end.

Notes

  • Bone-in, skin-on chicken pieces like thighs, drumsticks, or leg quarters work best.
  • For deeper flavor, marinate the chicken in the fridge for up to 12 hours.
  • Baharat is a warm Middle Eastern spice blend, store-bought or homemade versions both work well.
  • Yukon Gold or other waxy potatoes hold their shape best during roasting.

Nutrition

Calories: 558kcal | Carbohydrates: 40g | Protein: 29g | Fat: 32g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 143mg | Sodium: 1352mg | Potassium: 1181mg | Fiber: 5g | Sugar: 4g | Vitamin A: 252IU | Vitamin C: 52mg | Calcium: 61mg | Iron: 3mg
Find it online: https://littlesunnykitchen.com/roasted-chicken-with-potatoes/