One-Pan Chicken and Potatoes (Middle Eastern Recipe)
Fall-Off-The-Bone Chicken with Crispy Skin and Tender Potatoes — All in One Tray!
Prep Time: 15 minutes | Cook Time: 1 hour 40 minutes | Serves: 4 people
Juicy chicken thighs seasoned with aromatic spices, roasted over tender potatoes that soak up all those incredible flavors, finished with a bright garlic lemon drizzle. The secret to perfectly crispy skin and fall-off-the-bone tender meat? Baking covered first to lock in moisture, then a quick broil for that golden finish. Plus, the herb and spice paste goes under the skin for maximum flavor. Let's get cooking!
Ingredients
For the Herb Base
1 yellow onion
2 spring onions
3 cloves garlic
½ bunch fresh coriander (cilantro)
½ bunch fresh parsley
For the Spice Paste
1 tbsp Arabic 7 spices
½ tsp ground cardamom
½ tsp onion powder
½ tsp garlic powder
½ tsp turmeric
½ tsp paprika powder
½ tsp ginger powder
½ tsp tomato paste
⅓ cup olive oil
Salt and pepper to taste
For the Chicken and Potatoes
4 chicken thighs
3-4 medium potatoes
Chicken or vegetable broth
For the Garlic Lemon Topping
2-3 garlic cloves
1 tsp salt
Juice of 1 lemon
Fresh parsley for garnish
Instructions:
Blend the Herb Base
In a food processor, add the yellow onion, spring onions, and garlic cloves. Pulse until roughly chopped. Add the fresh coriander and parsley, then pulse again until everything is finely chopped but you can still see the herbs. You don't want a completely smooth puree.
Make the Spice Paste
Transfer the herb mixture to a bowl. Add the Arabic 7 spices, cardamom, onion powder, garlic powder, turmeric, paprika, ginger powder, tomato paste, and olive oil. Season with salt and pepper. Mix everything together until you have a thick, fragrant paste with a gorgeous color.
Prepare the Chicken
Rub the spice paste all over the chicken thighs, making sure to coat them generously. Here's the key step: gently lift the skin on each thigh and spread some of the paste directly underneath. This keeps the chicken incredibly moist and infuses flavor right into the meat. Set the chicken aside while you prep the potatoes.
Prepare the Potatoes
Peel the potatoes and slice them about ½ inch (2 cm) thick. Not too thin or they'll turn mushy, not too thick or they won't cook through properly.
Assemble the Tray
Spread the sliced potatoes evenly across a large baking tray. Place the chicken thighs on top of the potatoes, skin side up so the skin gets beautifully crispy. Pour the chicken or vegetable broth into the tray until it comes slightly less than halfway up the chicken thighs.
Cover and Prepare for Baking
Cover the tray first with parchment paper, then with aluminum foil on top. This prevents the chicken skin from sticking to the foil. Seal the edges tightly to trap all the steam inside.
First Bake
Place the covered tray in a preheated oven at 200°C (400°F). Bake for 1 hour and 15 minutes. The chicken will become incredibly tender during this time.
Make the Garlic Lemon Topping
While the chicken is baking, prepare the topping. In a mortar, pound the garlic cloves with the salt until you have a smooth paste. Add the fresh lemon juice and mix well. Set aside until the chicken is ready.
Uncover and Finish
After 1 hour and 15 minutes, carefully remove the tray from the oven. Remove the foil and parchment paper, watching out for the hot steam. Return the uncovered tray to the oven and bake for another 20 minutes at 200°C (400°F). Then switch to broil mode at 230°C (450°F) and broil for 5 minutes until the skin is golden and crispy.
Finish and Serve
Remove the tray from the oven. Immediately drizzle the garlic lemon mixture over the hot chicken. Garnish with fresh chopped parsley. Serve straight from the tray while everything is hot and the skin is at its crispiest.
Tips for Perfect Results
Don't skip going under the skin – This is what keeps the chicken extra juicy and flavorful
Potato thickness matters – ½ inch (2 cm) is the sweet spot for tender but not mushy potatoes
Parchment paper first – Always put parchment down before foil to prevent the skin from sticking
Seal it tight – A good seal keeps all the moisture in during the first bake
Watch the broil – Those last 5 minutes can go from perfect to burnt quickly, so stay nearby
Using different chicken parts – Chicken breast (bone-in, skin-on) needs about 1 hour 20 minutes covered. Half a chicken needs about 1 hour 35 minutes covered. Both still need the same 20 minutes uncovered plus 5 minutes broil
Storage
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, you have two options: spread the chicken and potatoes on a baking sheet and warm in a 180°C (350°F) oven for 10-15 minutes to restore some crispiness. Alternatively, reheat in a pan with all the juices on low heat with the lid on for about 5 minutes until warmed through. The skin won't be as crispy as when freshly made, but the flavors will still be delicious.
Enjoy this incredibly easy one-tray wonder that delivers maximum flavor with minimal effort! The combination of tender chicken, crispy skin, and perfectly seasoned potatoes makes this a meal you'll return to again and again. Don't forget to share how yours turns out – happy cooking!
Hello, World!
Easy One-Pan Chicken and Potatoes Recipe
Spiced chicken thighs roasted over potatoes with a garlic lemon drizzle. Seasoned with an herb and spice paste placed under the skin, then baked covered and finished under the broiler for crispy skin and tender, juicy meat.
Ingredients
Instructions
- Add yellow onion, spring onions, and garlic to food processor and pulse until roughly chopped.
- Add fresh coriander and parsley, then pulse until finely chopped (not a smooth puree).
- Transfer herb mixture to a bowl.
- Add Arabic 7 spices, cardamom, onion powder, garlic powder, turmeric, paprika, ginger powder, tomato paste, and olive oil.
- Season with salt and pepper and mix until a thick, fragrant paste forms.
- Rub spice paste generously over chicken thighs.
- Gently lift the skin on each thigh and spread paste directly underneath for maximum flavor and moisture.
- Set aside while preparing potatoes.
- Peel potatoes and slice ½ inch (2 cm) thick.
- Spread sliced potatoes evenly across a large baking tray.
- Place chicken thighs on top of potatoes, skin side up.
- Pour chicken or vegetable broth into tray until it comes slightly less than halfway up the chicken thighs.
- Cover tray with parchment paper, then aluminum foil on top (prevents sticking). Seal edges tightly.
- Bake in preheated oven at 200°C (400°F) for 1 hour 15 minutes.
- Pound garlic with salt in mortar until smooth
- Mix in lemon juice and set aside
- After 1 hour 15 minutes, carefully remove tray and discard foil and parchment (watch for steam).
- Return uncovered tray to oven and bake for 20 minutes at 200°C (400°F).
- Switch to broil at 230°C (450°F) and broil for 5 minutes until skin is golden and crispy.
- Remove from oven and immediately drizzle garlic lemon mixture over chicken.
- Garnish with fresh chopped parsley and serve hot with bread for dipping.
Notes
Tips for Perfect Results
- Don't skip going under the skin – This is what keeps the chicken extra juicy and flavorful
- Potato thickness matters – ½ inch (2 cm) is the sweet spot for tender but not mushy potatoes
- Parchment paper first – Always put parchment down before foil to prevent the skin from sticking
- Seal it tight – A good seal keeps all the moisture in during the first bake
- Watch the broil – Those last 5 minutes can go from perfect to burnt quickly, so stay nearby
- Using different chicken parts – Chicken breast (bone-in, skin-on) needs about 1 hour 20 minutes covered. Half a chicken needs about 1 hour 35 minutes covered. Both still need the same 20 minutes uncovered plus 5 minutes broil
Storage
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, you have two options: spread the chicken and potatoes on a baking sheet and warm in a 180°C (350°F) oven for 10-15 minutes to restore some crispiness. Alternatively, reheat in a pan with all the juices on low heat with the lid on for about 5 minutes until warmed through. The skin won't be as crispy as when freshly made, but the flavors will still be delicious.
Hi, I’m Sencha. welcome to my kitchen! I’m a home cook with Korean and Vietnamese roots, raised in the Middle East. In my kitchen, cultures blend and flavor comes first. I share comforting, everyday recipes inspired by my heritage and upbringing: bold Korean, fresh Vietnamese, cozy Arabic dishes — made with love for family, and now for you!
