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Middle Eastern Chicken

This Middle Eastern Chicken with Potatoes is oven roasted for an easy and flavorful weeknight dinner!
Prep Time 15 mins
Cook Time 22 mins
Total Time 22 mins
Course dinner
Cuisine middle eastern
Servings 4
  • 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
  • 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!
Keyword chicken and potatoes, middle eastern chicken, middle eastern chicken and potatoes, middle eastern chicken recipe
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