This Mediterranean baked chicken and potatoes is incredibly flavorful, juicy, and requires just a few minutes of prep time and one pan for the easiest clean up. Pair it with rice or a salad and you've got yourself a delicious dinner.
3poundschicken thighs and drumsticks, about 4 pieces each
1poundYukon gold potatoes, chopped into quarter inch slices
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INSTRUCTIONS
Preheat oven to 400°F (200°C). Dry the chicken very well with paper towels and place in a 9x13 baking dish.
In a medium bowl, combine the yogurt, hot pepper paste, lemon juice, apple cider vinegar, olive oil, minced garlic, spices, herbs, salt, and pepper. Mix together until fully combined.
Pour all the marinade over the chicken. Use your hands to massage the marinade into the chicken. If you have time, cover and let it marinate in the fridge for at least one hour or overnight.
Add the chopped potatoes to the chicken and mix them well until fully coated with the marinade, then tuck them in between all the chicken pieces.
Bake uncovered for about 40 to 45 minutes, or until the chicken has an internal temperature of 185°F (85°C) and the potatoes are fork tender. Halfway through, carefully use a spoon to scoop up the sauce and baste the chicken and potatoes. Broil for 3 minutes for more color if desired.
Let the chicken rest for 5 to 10 minutes before serving. Garnish with a sprinkle of sumac if desired.
NOTES
Store any leftovers in an airtight container up to 4 days.
Be careful not to chop the potatoes too big, otherwise they will not fully cook by the time the chicken is done.
Please read the full post for ingredient substitutions and other helpful tips.
Serve this with toum for a dance party in your mouth.
Nutrition information provided is an estimate and may vary.
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