Middle Eastern Chicken Potato Dish (Print Version)
# Ingredients:
→ Chicken
01 -
2 pounds skin-on chicken thighs with bones
02 -
3 tablespoons thick yogurt
03 -
1 teaspoon mild paprika
04 -
1 teaspoon powdered garlic
05 -
1 teaspoon za'atar spice mix
→ Vegetables
06 -
6 medium potatoes, cut into slices about 0.5 cm thick
07 -
3 large carrots, skinned and diced
08 -
1 medium yellow onion, sliced into chunks
09 -
1 whole garlic bulb with top trimmed
→ Seasonings
10 -
2 teaspoons salt, split in half
11 -
2 teaspoons ground black pepper, split in half
12 -
1 teaspoon oregano flakes
13 -
2 tablespoons chopped fresh parsley
14 -
3 tablespoons juice from lemons
15 -
2 tablespoons olive oil
16 -
2 tablespoons melted butter, unsalted
# Instructions:
01 -
Get your oven hot at 180°C (350°F).
02 -
Mix the yogurt with za'atar, paprika, powdered garlic, and half the salt and pepper in a big bowl. Rub this mix all over the chicken thighs and let them sit.
03 -
Slice the carrots after peeling them, cut potatoes into thin 0.5 cm rounds, chop up the parsley, slice onion into chunks, and trim the garlic bulb's top.
04 -
Toss potatoes, carrots, oregano flakes, parsley and the rest of your salt and pepper in a big bowl. Pour melted butter on top and mix everything well.
05 -
Put your potato mix on a tray lined with parchment. Tuck the chicken pieces between the veggies. Add the onion chunks and put the garlic bulb cut-side down.
06 -
Squeeze lemon juice over it all and add a drizzle of olive oil. Cook for 60 minutes until potatoes get crispy edges and chicken's fully done.
07 -
Let everything cool for 5 minutes. Squeeze some roasted garlic out, mash it up, and stir into the potatoes for extra flavor.
# Notes:
01 -
You'll get tastier results if you let the chicken sit in the marinade for at least 15 minutes when you've got time.
02 -
Squeezing the soft roasted garlic and mixing it with the potatoes makes them taste amazing.