This roasted chicken and potatoes recipe features tender meat and crispy potatoes baked in a rich spiced yogurt marinade, finished with a bright garlic, cilantro, and lemon sauce that delivers Mediterranean flavor in one pan.
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Preheat your oven to 375°F (190°C).
In a blender cup or food processor, combine garlic, tomato paste, yogurt, most of the lemon juice (reserving a splash for the sauce), extra virgin olive oil, honey, paprika, chili powder, coriander, cumin, parsley flakes, and turmeric.
Blend until the marinade is smooth.
Spread the sliced potatoes in a single layer on a large baking sheet.
Arrange the chicken thighs and drumsticks on top of the potatoes. Score the skin of the chicken thighs if desired.
Season the chicken and potatoes generously with salt.
Pour the blended marinade over everything and use your hands to massage it in, ensuring the chicken and potatoes are fully coated.
Cover the baking sheet tightly with aluminum foil.
Bake for 30 minutes.
Carefully remove the foil and return the pan to the oven.
Bake uncovered for another 20-30 minutes, or until the chicken is cooked through and nicely browned.
While the chicken is finishing, prepare the finishing sauce. Heat olive oil in a small skillet over medium heat. Add the minced garlic and sauté until fragrant.
Stir in the optional red pepper flakes and the reserved splash of lemon juice.
Remove the skillet from the heat and stir in the chopped fresh cilantro.
Once the chicken and potatoes are done, remove them from the oven and pour the garlic cilantro sauce all over the top.
Serve hot and enjoy.
Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently in a 350°F oven or on the stovetop with a splash of water to prevent drying.
Marinate for at least 2 hours, or up to overnight in the refrigerator for deeper flavor absorption.
The internal temperature should reach 165°F (74°C) at the thickest part of the thigh when measured with a meat thermometer.
Yes, marinate the chicken and potatoes overnight, then roast the next day. Leftovers keep refrigerated for up to 3 days and reheat well.
Greek yogurt works well as a thicker alternative; sour cream or labneh also work but may alter the tang slightly.
Bone-in, skin-on thighs and breasts cook evenly; thighs stay more tender. Cut potatoes to similar size for consistent doneness.
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