Middle Eastern Chicken

4.07 from 16 votes

This Middle Eastern Chicken with Potatoes is oven roasted for an easy and flavorful weeknight dinner!

Prep Time15

Cook Time1

Total Time1 15

Course: dinner

Cuisine: middle eastern

Keyword: chicken and potatoes, middle eastern chicken, middle eastern chicken and potatoes, middle eastern chicken recipe

Servings: servings

Peel the potatoes and cut them into wedges.
6-8 yukon gold potatoes
Add the potatoes to an oven safe baking dish, followed by thinly sliced onions.
1 small yellow onion
Separately, combine the cinnamon, smoked paprika, turmeric, salt and pepper in a bowl. Add the garlic, pomegranate molasses, tomato paste, lemon juice, and olive oil to the spices. Thoroughly mix the ingredients to make the marinade.
2 teaspoons salt, 1/2 teaspoon black pepper, 4 garlic cloves, 1/2 teaspoon cinnamon, 2 teaspoons ground turmeric, 1.5 teaspoons smoked paprika, juice of 2 whole lemons, 4 Tablespoons pomegranate molasses, 1 Tablespoon tomato paste, 1/4 cup extra virgin olive oil
Pour half of the marinade over the potatoes and onions and mix it together.
Separately, slice into the skin of the chicken diagonally. This will help you get an even distribution of the marinade.
1 whole chicken cut into 8 pieces or feel free to use drumstick and thighs
Place the chicken on top of the potatoes and pour the remaining marinade overtop of it.
Bake in the oven
covered
for 45 minutes at 400 degrees Fahrenheit. Remove cover and bake for an additional 15 minutes or until skin is is crispy and chicken is cooked through. Feel free to place it on broil for a few minutes to really crisp up the skin.
Serve immediately. Feel free to garnish with fresh herbs to add a pop of color to the plate!