Roasted Sephardic (Yemenite) Chicken With Potatoes

READY IN: 1hr 5mins
Recipe by AniSarit

This is so easy, you'll want to make it all the time. It's so tasty, you'll be craving it all the time! The best part is when someone bites into the potatoes and has that look of ecstasy.

Top Review by Sefardi Sammy

Important note: This is a fabulous dish (thank you, Ani Sarit), but I agree with reviewer Patricia L. I made the mistake of following the initial recipe's instructions on heating time and temperature -- and wound up with a bone-dry meal As I was cooking it in advance for 12 people, I decided it best to toss it out and start again -- despite the cost. But it was worth it. If you follow Patricia L's temp/time suggestion, you will surely not overcook it. You may find yourself wanting to add as much as 30 minutes for the potatoes, but keep checking on it. And I also recommend,as with any such chicken dish, to baste periodically with the juices as it is cooking. Again, a truly wonderful dish.

Ingredients Nutrition

Directions

  1. Preheat oven to 400deg F.
  2. In a large pan, place the chicken, potatoes, onions, red pepper, and the optional ingredients (if you're using them), and drizzle all the spices and olive oil on top, and mix well to coat everything (I recommend doing this with latex gloves as the turmeric can be a real pain to take off of skin!).
  3. Relayer so that the chicken skin side is up and that all the chicken is on one layer. Add the tomato slices (or whole cherry tomatoes).
  4. Cover with aluminum foil and bake for about an hour. Baste with juices mid-way if you like, and ensure the chicken is cooked all the way through (may need more time if pieces are large).
  5. It's ready when a fork easily breaks the potatoes, and the chicken is soft.
  6. Remove foil, and broil for 3-5minutes until chicken skin and potatoes are crispy on top (careful not to burn!).
  7. Enjoy!

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