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Middle Eastern Chicken and Potatoes

If you are looking for a hearty dinner that is delicious and simple to make, then you are in the right place. Both of us are obsessed over just how easy and hands off this recipe is! And we are confident that you will be too.

Chicken and potatoes may sound basic, but our magic Middle Eastern inspired marinade takes this dish up a level! Get ready to save this to your Pinterest board.

What type of potatoes to use for this dish

We love to use Yukon gold potatoes, also called yellow potatoes, in this recipe. We find that they are easy to cook and have a great texture. Unlike some potatoes, that can get dry or gummy when baked, Yukon golds are super versatile!

If you don’t have, or can’t find, Yukon gold potatoes, you can used fingerlings or russet potatoes as a substitute. All three of these varieties are great for this recipe! They will stay firm and maintain moisture when cooked.

The magic marinade for this dish

We cannot get over the flavors of the marinade we have created for this dish. All of these ingredients are inexpensive, and most of them you likely already have in your pantry.

With a dish like this, having only a couple main ingredients, the seasoning is super important. Our marinade is what makes this simple recipe so delicious!

The dry components of the marinade

  • Cinnamon is most commonly used for desserts, but keep an open mind! In savory cooking, cinnamon is a great way to add an extra layer of warmth to a recipe.
  • We are big fans of smoked paprika, and you will find it in many of our spice blends and marinades. Paprika, which is also sometimes referred to as “Pimenton”, is a rich seasoning made from dried peppers. There are many varieties, ranging from sweet to spicy, but our personal favorite is smoked! Smoked paprika adds the perfect amount of bite to this dish.
  • Turmeric is a spice commonly used in Indian cuisine. In its whole form, turmeric is a bright orange root in the same plant family as ginger. It is said to have incredible health benefits!
  • Salt and Pepper are a basic component of every recipe we have here at Food Dolls! Salt is pure magic, making each flavor shine while pepper rounds out the flavors of the dish. Note: If you are observing a low sodium diet, feel free to adjust or omit the salt

The wet components of the marinade:

  • Garlic is the very best! Need we say more?
  • Pomegranate Molasses, also sometimes called pomegranate sauce, is a thick tart syrup commonly used in Middle Eastern cuisine. It is the perfect flavor to balance the starch in the potatoes.
  • Lemon juice is a beautiful compliment to the dry ingredients in this marinade. It brings out the vibrant flavors of the spices!
  • Olive Oil is a staple in all of our marinades. With the acidity from the lemon juice and tangyness of the pomegranate sauce, it’s important to have a rich fat to even out the flavor and texture!

How to make Middle Eastern Chicken and Potatoes

  1. Peel the potatoes and cut them into wedges.
    • Note: you can cut the potatoes to any size or shape you want. Just make sure to be consistent. The exact size is not as important as it is to make sure that all the pieces are roughly the same size and shape. This will help the potatoes cook evenly!
  2. Add the potatoes to an oven safe baking dish, followed by thinly sliced onions.
  3. Separately, combine the cinnamon, smoked paprika, turmeric, salt and pepper in a bowl. Add the garlic, pomegranate molasses, lemon juice, and olive oil to the spices. Thoroughly mix the ingredients to make the marinade.
  4. Pour half of the marinade over the potatoes and onions and mix it together.
  5. Separately, slice into the skin of the chicken diagonally. This will help you get an even distribution of the marinade.
  6. Place the chicken on top of the potatoes and pour the remaining marinade overtop of it.
  7. Bake in the oven covered  for 45 minutes at 400 degrees F. 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.
  8. Serve immediately. Feel free to garnish with fresh herbs to add a pop of color to the plate!

How to store Middle Eastern Chicken and Potatoes

This recipe will last for 3 days in the fridge in an airtight container. If you’d like to freeze it, we recommend storing it for up to 3 months! This is a great recipe for meal prepping and can be easily frozen in portion sizes.

What goes well with this dish

Want to add some more variety to your dinner? We have some great recipes that are the perfect sidekick to our chicken and potato dish!

  • Our Air Fryer Sesame-Crusted Feta is an incredible appetizer to serve ahead of Chicken and potatoes. It is light, crunchy, and truly hits the spot!
  • If you need to have salad with your meals, we recommend trying our Whipped Feta Chicken Salad. Chicken on chicken is a lot, so feel free to remove the chicken from the salad recipe and serve it with dinner!
  • To make this meal even heartier, you have to try our Stuffed Pepper Rice Bake! It is our play on classic stuffed peppers. Similar to this chicken and potato recipe, it is hands off and super easy to make. You can assemble both recipes and bake them alongside each other!

Middle Eastern Chicken

This Middle Eastern Chicken with Potatoes is oven roasted for an easy and flavorful weeknight dinner!
1.5 from 2 votes
Print Pin Rate
Course: dinner
Cuisine: middle eastern
Keyword: chicken and potatoes, middle eastern chicken, middle eastern chicken and potatoes, middle eastern chicken recipe
Prep Time: 15 minutes
Cook Time: 22 minutes
Total Time: 22 minutes
Servings: 4
Calories:

Ingredients

  • 1 whole chicken cut into 8 pieces or feel free to use drumstick and thighs
  • 6-8 yukon gold potatoes
  • 1 small yellow onion
  • 2 tsp salt to taste
  • 1/2 tsp black pepper to taste
  • 4 garlic cloves minced
  • 1/2 tsp cinnamon
  • 2 tsp ground turmeric
  • 1.5 tsp smoked paprika
  • juice of 2 whole lemons
  • 4 tbsp pomegranate molasses
  • 1/4 cup extra virgin olive oil
  • 1 tbsp tomato paste

Instructions

  • Peel the potatoes and cut them into wedges.
  • Add the potatoes to an oven safe baking dish, followed by thinly sliced onions.
  • 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.
  • 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.
  • 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 F. 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!

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Recipe Rating




4 Comments

  1. 1 star
    I’m usually so impressed with your recipes but this one was unfortunately a miss. Way too much lemon juice, it should have been either at 400 instead of 375 OR baked longer at the recommended temp. The potatoes in wedges meant that some were undercooked in the middle. I had to toss much of the dish and was just super disappointed.

  2. 2 stars
    Pretty flavorless! Usually love their recipes and was super excited about this one but it was not good!!!

  3. Salamat Alia & Radwa,
    is it ok if I marinate the chicken with all ingredients (minus lemon juice) the day before then finish it off and bake next day?
    TIA❤️