Oven roasted chicken and potatoes, the best seasoned marinade ever/ Hadia's Lebanese Cuisine

whole chicken

🥗Healthier: skinless chicken breasts

💰Cheaper: chicken thighs

Chicken thighs are often less expensive and retain moisture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is more affordable and has a neutral flavor.

fresh rosemary

🥗Healthier: dried rosemary

💰Cheaper: mixed Italian herbs

Dried herbs are convenient and cost-effective.

paprika

🥗Healthier: smoked paprika

💰Cheaper: cayenne pepper

Cayenne adds heat at a lower price.

Crush the black peppercorns with a mortar and pestle.

Make two shallow slits in each chicken piece.

Cut each chicken into four pieces, ending up with eight pieces.

In a bowl, add the crushed black peppercorns, paprika, ginger powder, cardamom powder, white pepper, cumin powder, turmeric powder, garlic powder, cilantro powder, and salt.

Add yogurt, olive oil, tomato paste, and crushed garlic to the spices and whisk to obtain a thick orange sauce.

Pour the marinade over the chicken pieces and massage until evenly coated.

Cover with cling film and refrigerate for 4 hours or overnight.

Peel and slice the potatoes into thick slices.

Mix the potatoes with the chicken pieces to coat them with the marinade.

Choose a large baking dish and distribute the potato slices in it, placing the chicken pieces on top.

Preheat the oven to 400°F.

Cover the dish with parchment paper and then with aluminum foil.

Place the baking dish directly on the middle oven rack and bake for 1 hour.

Remove the parchment and foil and return to the oven to cook for an additional 15 minutes or until golden brown.

Cooking Techniques

Equipment Needed

Spice Level: