The ultimate one-pan dinner, this Persian-Spiced Chicken and Potatoes recipe features flavorful, juicy chicken and tender, roasted vegetables for a nourishing meal that’s ready in minutes. Serve it on its own or with your favorite sides for an easy gluten free dinner no one can resist! Air Fryer Option.
Say Goodbye to Boring Chicken!
Do you struggle with baking chicken that isn’t dry or bland? Well, not anymore! We’ll teach you how to make mouthwateringly juicy, unbelievably flavorful poultry every time with this Persian-spiced baked chicken and potatoes recipe! Made with simple ingredients, it bakes on a single dish in a matter of minutes. As a result, it’s quick to prepare and even faster to clean up. Plus, it’s so tasty even the pickiest of eaters won’t mind that you snuck in a few veggies. Winner, winner chicken dinner!
Key Ingredients You’ll Need
The secret to creating delicious chicken and potatoes is to use plenty of seasonings, and we’ve got no shortage here! Here’s everything you’ll need:
- Spices – A combination of anti-inflammatory spices helps season the chicken while contributing to its health benefits. For a warm, Persian-inspired flavor we included salt, turmeric, allspice, cayenne, paprika, and black pepper.
Swap: If you don’t have allspice on hand, you can easily replace it with a combination of cinnamon, cardamom or clove, and cumin. See the recipe card below for specific measurements.
- Chicken – We use skinless, boneless chicken thighs as the dark meat retains moisture and juices more easily, preventing it from drying out as it bakes.
- Garlic – Minced garlic is included in the marinade for an extra bold, savory taste.
- Oil – Olive oil or avocado oil is used to coat the chicken, locking in moisture and helping the seasonings stick.
- Lemon – Lemon juice and lemon slices are included to help cut through some of the heaviness of the fat, creating a well-rounded and refreshing flavor.
- Potatoes – We recommend using small purple or gold potatoes for their tender texture and buttery taste.
- Vegetables – We use carrots, but any root vegetable like beets, turnips, or parsnips can be used. We also love to add extra cherry tomatoes for broiling!
How to Make the Best Spiced Chicken and Potatoes Recipe
One bite of this baked chicken and potatoes and it’s guaranteed to become a new weeknight favorite!
- Marinade the Chicken. Whisk the spices and seasonings in a large bowl. Then, add the olive oil and lemon juice, and whisk again. Pat the chicken dry with a paper towel, and transfer it to the bowl. Make sure it is completely coated in the marinade, and place it in the fridge to marinate.
- Bake. Place the chicken in a large oven-safe skillet or a large rimmed sheet pan. Add the potatoes and vegetables to the bowl of leftover marinade, and toss to coat them. Gently arrange the ingredients around the chicken. Bake until the chicken is fully cooked, broiling for the last 2 minutes, if desired.
Pro-Tip: Depending on the type of potato used and how small they are diced, they may take shorter or longer to cook. So, be sure to keep an eye on your oven, and adjust the baking time as needed!
- Rest the Chicken. Remove the chicken, and set it aside to rest. Then, increase the oven’s temperature, and continue to bake the potatoes and vegetables until they are fork-tender.
- Serve. Garnish with pomegranate arils and parsley before serving, and enjoy!
Bonus! Air Fryer Option
If you prefer to make this chicken and potatoes recipe in the air fryer, follow the marinating instructions as listed. Then, preheat the air fryer to 400° Fahrenheit. Air fry the chicken for 13-15 minutes, flipping it over halfway through. Then, set them aside to rest, and air fry the vegetables in a separate batch.
Note: Both cooking methods are great. However, if you prefer an extra crispy texture, air frying is the way to go!
Tips and Tricks
This baked chicken and potatoes recipe is pretty much foolproof, especially when you follow our tips below!
Marinate. Make sure to let your chicken soak in the refrigerator for at least 30 minutes but no longer than 24 hours. This allows it to soak up the flavor of the marinade without breaking down and disintegrating.
Arrange In An Even Layer. Place the chicken and vegetables in your skillet in an even layer to ensure they cook evenly.
Adjust the Cooking Time. Depending on the size and thickness of your chicken, it may take shorter or longer to bake. So, be sure to keep a close eye on them in the oven. Adjust the cooking time as needed, ensuring they do not burn.
Add a Dipping Sauce! To make this baked chicken and potatoes
This baked chicken and potatoes recipe can easily be served on its own for a complete, satisfying meal! However, if you want to add an extra side or two, try pairing it with options like:
And don’t forget dessert! Top off your meal with a crowd-pleasing sweet treat like Gluten Free Lemon Bars with Coconut or Dark Chocolate Salted Caramel Vegan Brownies.
Baked Chicken and Potatoes: Frequently Asked Questions
Yes! Store leftovers in an airtight container in the fridge for up to 3-4 days. Or, store them in the freezer for up to 3 months.
Yes, just note that breasts are likely to require a different cooking time and may not be as juicy once baked.
Technically, no. You can season and bake the chicken right away. However, letting it marinade is the easiest way to ensure that it remains flavorful and doesn’t dry out in the oven.
More of Our Favorite
More Family-Friendly Chicken Recipes
Looking for more easy gluten free dinner recipes? Be sure to take a look at more of our favorites below!
Persian-Spiced Chicken and Potatoes
- Total Time: 1 hour 2 minutes
- Yield: 4–5 servings 1x
The ultimate one-pan dinner, this Persian-Spiced Chicken and Potatoes recipe features flavorful, juicy chicken and tender, roasted vegetables for a nourishing meal that’s ready in minutes.
- 4 to 5 chicken thighs (~1.5 pounds), skinless and boneless
- 3 Tablespoons light olive or refined avocado oil
- 1 Tablespoon lemon juice
- 1 teaspoon minced garlic or 1 teaspoon garlic powder
- 1 teaspoon ground turmeric
- ½ teaspoon kosher salt
- ½ teaspoon allspice (see notes for substitute)
- ¼ to ½ teaspoon cayenne
- ¼ teaspoon smoked paprika
- pinch black pepper
- 1 pound small purple/gold new potatoes, quartered
- 1 cup sliced carrots (see notes for substitutes)
- fresh lemon slices, optional
- Optional Toppings- chopped parsley, pomegranate seeds
- In a large bowl, whisk together oil, lemon juice, garlic, turmeric, salt, allspice, cayenne, paprika and black pepper.
- Pat the chicken dry with a paper towel then place chicken thighs in the bowl of marinade and coat well. Place the bowl in the fridge for 30 minutes or up to 24 hours.
- Preheat the oven to 375°F.
- Remove chicken from the marinade and transfer to a large oven safe skillet or large rimmed sheet pan. Place potatoes and vegetables in the bowl with the remaining marinade, gently toss, then arrange around the chicken.
- If desired, place 4 lemon slices on top of chicken and vegetables.
- Transfer skillet/pan to the center rack of the oven and bake for 25-30 minutes or until the chicken reaches an internal temperature of 165F. Broil the last 2 minutes of baking for crispier texture. Note- Smaller chicken thighs will cook faster. Adjust times as needed.
- Remove chicken from the oven and place on a serving plate to rest for 5 minutes. Turn the oven to 400 F and continue to bake potatoes and vegetables for an additional 5-10 minutes (or until tender) while chicken rests.
- Garnish with pomegranate arils and parsley before serving.
- Store in the fridge in an airtight container for up to 3 days.
Alternative Method – AIR FRYER OPTION – Marinate the chicken and vegetables per the directions above. Preheat the air fryer to 400 F and air fry the chicken for 13 -15 minutes, flipping halfway, depending on thickness of chicken. Vegetables will need to be fried in another batch.
Substitutes – Make allspice by mixing ¼ teaspoon cinnamon, ⅛ teaspoon cardamon or clove and ⅛ teaspoon cumin. Substitute carrots with other root vegetables (beets, turnips, parsnips), brussels sprouts (halved), or radish.
Greek Yogurt Dipping Sauce – Whisk together 5 ounces plain Greek yogurt, ½ teaspoon minced garlic, 1-2 teaspoon dried dill, and 1 teaspoon lemon juice.
- Prep Time: 40
- Cook Time: 22
- Category: Main
- Method: Oven
- Serving Size:
- Calories: 387
- Sugar: 3 g
- Sodium: 202.7 mg
- Fat: 17.9 g
- Saturated Fat: 3.5 g
- Carbohydrates: 20.9 g
- Fiber: 3.3 g
- Protein: 35.9 g
- Cholesterol: 159.8 mg
Keywords: chicken dinner, baked chicken, chicken and potatoes, spiced chicken
Do you have questions, feedback, or tips about this recipe? Leave a comment below with any questions or feedback you’d like to share!
I’m enjoying the punch of black pepper😁
Ahh yes!! Me too, Kay!
Absolutely delicious! The way the potatoes soaked up the pan juices and spices… ? One of my new favorite dishes
Oh i love it! Thanks for the feedback Amy!
Delicious, easy and healthful as usual! It definitely has a bite (which is obvious by spice quantities) and would benefit from the dipping sauce (I skipped due to dairy free needs). But it is delicious and I would make this again. Thank you, Cotter Crunch!
Oh I am so glad! Thanks for the feedback Nanette!
I’m so glad! Thanks for sharing. I actually love this dish with my green goddess vegan dressing as well!
Are the potatoes in this ok to use if you’re starting AIP?
I would use sweet potato and then replace the red spices with maybe liquid smoked or lemon/garlic.
Made this dish. It is absolutely delicious! I wouldn’t change a thing!
Wonderful! Thank you Mary!
Really easy to follow, looks lovely, tastes delicious. It won’t disappoint!
So glad you enjoyed it!
Paprika is listed in the ingredients but not the directions. I’m presuming that it goes into the marinade/spice mix?
Oh yes, it does! I will update that. Thanks for letting me know Amy!
In the last paragraph of the recipe, you say ‘you can slice open one chicken breast (at the thickest part) to see if the meat is no longer pink, but white’. But the recipe uses thighs. Just wondering if breasts are okay to use?
Oh sorry I mean thigh, but breast would work too! I think it might take a little longer to cook though, if they are thicker. Ya know?
beautiful dish, love the flavors too, really nice and different from my chicken go to recipes so thank you!
so glad! Thanks for your feedback Sabrina. <3
This Japanese style grilled chicken is very attractive. look very delicious.
Thank you! Enjoy. 🙂
It’s wonderful you write.
Thank you, Maria! I definitely enjoy it at times
This is such a great chicken dinner, love the spices!
I have never tried lemonade, does it make chicken bitter?
Lemon marinade? Or baking the lemon?
great flavors that are very different from my usual, also love the anti-inflam. benefits from some of these ingredients too, thank you for this wonderful recipe!
I love the anti-inflammatory effects of turmeric! And this beauty of a dish is the perfect way to get more in my diet—delicious, too!
Megan @ Skinny Fitalicious
If only we had fall in Arizona. Le sigh… But oh my gosh, this recipe takes eating the rainbow to a whole new level. So pretty!
I think you should come visit me this Fall!
Here’s to a new month, new focus, new opportunities. And a delicious new-to-me recipe here 🙂 CHEERS, my dear friend.
Ahh yes! Cheers sweet friend
Just loving the combination of spices here! Can’t wait to dig in!
Thank you, Jennifer! Enjoy;)
Tara | Treble in the Kitchen
The colors are so vibrant!! Eating with my eyes over here 🙂
You know me, I looove colorful food haha