Description
This Roasted Chicken & Potatoes recipe features tender, juicy chicken pieces marinated in a flavorful blend of Greek yogurt, herbs, and spices, paired with golden, crispy roasted Yukon gold potatoes. Perfectly roasted in the oven, this dish delivers a delicious combination of crispy skin and succulent meat, ideal for a comforting family meal.
Ingredients
Chicken Marinade
- 8-10 chicken pieces (skin on, drumsticks and thighs)
- ¼ cup oil of choice
- ¼ cup Greek yogurt
- ¼ cup cilantro (minced)
- 4 cloves garlic (finely minced or crushed)
- 2 tablespoons tomato paste
- 1 teaspoon cumin
- 1 teaspoon chili powder or smoked paprika
- 1 teaspoon coriander powder
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 1 teaspoon salt (or to taste)
- Juice of ½ lemon
Potatoes
- 4 Yukon gold potatoes (peeled and cut into quarters, wedges, or slices)
Instructions
- Prepare Oven and Ingredients: Preheat your oven to 425°F (220°C). Wash the chicken pieces and pat them dry thoroughly with paper towels to ensure a crispy finish. Peel the Yukon gold potatoes and cut them into quarters, wedges, or slices according to your preference.
- Make the Marinade and Season Chicken: In a large mixing bowl, combine the oil, Greek yogurt, minced cilantro, lemon juice, tomato paste, garlic, cumin, chili powder or smoked paprika, coriander powder, garlic powder, black pepper, and salt. Stir well to form a smooth marinade. Add the chicken pieces to the bowl and massage the marinade into the chicken, making sure to coat all sides and rub some under the skin for maximum flavor.
- Arrange for Roasting: Place the cut potatoes and marinated chicken pieces evenly in a 15-inch roasting pan. Rinse the mixing bowl with a few tablespoons of water to collect any remaining marinade and pour this over the potatoes and chicken, ensuring good coverage.
- Roast Covered: Cover the roasting pan tightly with aluminum foil. Bake in the preheated oven for 1 hour, allowing the chicken to cook through and the potatoes to become tender.
- Broil for Crispiness: After the initial baking, remove the foil and switch the oven to broil. Broil the chicken and potatoes for 3-5 minutes until the chicken skin is charred and crispy to your liking. Watch carefully to prevent burning.
- Garnish and Serve: Remove from the oven and garnish with fresh lemon wedges and additional cilantro if desired. Serve the roasted chicken and potatoes alongside rice, salad, or mashed potatoes for a complete meal.
Notes
- Use skin-on chicken pieces for the best roast and crispy texture.
- If you prefer extra crispy skin, you can broil for a few more minutes but keep a close eye to prevent burning.
- Adjust seasoning quantities according to your taste preference.
- Yukon gold potatoes are preferred for their creamy texture that holds well when roasted.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven to preserve crispiness.
- Prep Time: 15 minutes
- Cook Time: 1 hour 5 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
