Roasted Sephardic (Yemenite) Chicken With Potatoes

READY IN: 2hrs 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 Patricia L.

I made the recipe last week with only chicken legs. The baking time is way too long and high for chicken parts (I cooked chicken with another recipe for this long/hot and it was bone dry). I ended up baking it at 400 degrees for 15 minutes and then lowered it to 375 for another 40. That was plenty to not only cook the legs through, but also the potatoes. I made my own Hawaij with a recipe I pulled off the internet. The chicken was very tasty; so were the potatoes. Definitively a keeper. Just not with those temps.

Ingredients Nutrition

Directions

  1. Preheat oven to 450deg 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 30min.
  5. Reduce heat to 400degF, and continue cooking for 1 and a half hours longer.
  6. It's ready when a fork easily breaks the potatoes, and the chicken is soft.
  7. Remove foil, and broil for 3-5minutes until chicken skin and potatoes are crispy on top (careful not to burn!).
  8. Enjoy!

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a