Can I make this chicken and potatoes recipe ahead of time?

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.

Can I use chicken breasts instead of thighs?

Yes, just note that breasts are likely to require a different cooking time and may not be as juicy once baked.

Do I need to marinate the chicken?

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.

Spiced Baked Chicken and Potatoes

Description

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.

Ingredients

Units Scale

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
1/2 teaspoon kosher salt
1/2 teaspoon allspice (see notes for substitute)
1/4 to 1/2 teaspoon cayenne
1/4 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

Cook Mode Prevent your screen from going dark

Instructions

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.

Notes

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, 1/2 teaspoon minced garlic, 1-2 teaspoon dried dill, and 1 teaspoon lemon juice.

Prep Time: 40
Cook Time: 22
Category: Main
Method: Oven

Nutrition

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