Roasted Sephardic (Yemenite) Chicken With Potatoes Recipe

Name: Roasted Sephardic (Yemenite) Chicken With Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 roasting chicken, cup up into all its parts, and cleaned, skin on; 5 potatoes, sliced into 1/2inch rounds (I love Yukon Gold, but Russet will do fine!); 1 onion, thinly sliced; 1 red bell pepper, sliced; 1 large ripe tomatoes, sliced (you can use whole cherry tomatoes); 3 tablespoons olive oil (can use more if you don't have restrictions); 1 tablespoon paprika; 1 tablespoon cumin; 1 tablespoon turmeric; 1/2 tablespoon hawaij; 1/2 tablespoon ground allspice; kosher salt (don't be skimpy here!!); ground black pepper; Optional (but is a must for my family); garlic (I use 6 cloves) (optional); green pitted olive (I use 2 handfuls) (optional)

Servings: persons

1 roasting chicken, cup up into all its parts, and cleaned, skin on
5 potatoes, sliced into 1/2inch rounds (I love Yukon Gold, but Russet will do fine!)
1 onion, thinly sliced
1 red bell pepper, sliced
1 large ripe tomatoes, sliced (you can use whole cherry tomatoes)
3 tablespoons olive oil (can use more if you don't have restrictions)
1 tablespoon paprika
1 tablespoon cumin
1 tablespoon turmeric
1/2 tablespoon hawaij
1/2 tablespoon ground allspice
kosher salt (don't be skimpy here!!)
ground black pepper
Optional (but is a must for my family)
garlic (I use 6 cloves) (optional)
green pitted olive (I use 2 handfuls) (optional)

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!

296

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 roasting chicken, cup up into all its parts, and cleaned, skin on, 5 potatoes, sliced into 1/2inch rounds (I love Yukon Gold, but Russet will do fine!), 1 onion, thinly sliced, 1 red bell pepper, sliced, and more.

Yes, Roasted Sephardic (Yemenite) Chicken With Potatoes falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Sephardic (Yemenite) Chicken With Potatoes

How did you like this recipe?

Frequently Asked Questions