Whole Roasted Chicken and Potatoes Recipe
Whole Roasted Chicken and Potatoes Recipe
Ingredients
For the Yogurt Marinade
- 1/2 cup plain yogurt
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 tablespoon epod (Middle Eastern spice blend)
- 1/2 teaspoon black pepper, freshly ground
- 1 tablespoon tomato paste
- 1 tablespoon pepper paste
- 1 lemon zest, from 1 lemon
- 2 tablespoons lemon juice, from 1 lemon
For the Main Dish
- 4 yellow potatoes, medium-sized
- 1 whole chicken, medium-sized, cut and cleaned
- 6 garlic cloves, whole
- 1 teaspoon salt, or to taste
- 1/4 cup chicken broth
- 1 tablespoon olive oil, for drizzling
- 1/2 lemon, thinly sliced
For the Garlic-Herb Topping Sauce
- 1 clove garlic
- 1 tablespoon lemon juice, from 1/2 lemon
- 2 tablespoons pan juices, collected from baking the chicken
- 1/4 cup fresh parsley, chopped
Instructions
- 1
In a large bowl, combine the plain yogurt, 2 tablespoons of olive oil, paprika, garlic powder, epod, black pepper, tomato paste, pepper paste, lemon zest, and 2 tablespoons of lemon juice. Mix all ingredients together until well incorporated and smooth. This is your yogurt marinade.
⏱️ 5 min
- 2
Peel the yellow potatoes. Thinly slice the peeled potatoes to about 1/4 inch thick. Set aside.
⏱️ 10 min
- 3
Spread 2 tablespoons of the prepared marinade in the bottom of a clear glass baking dish. Drizzle 1 tablespoon of olive oil over the marinade. Arrange a layer of the thinly sliced potatoes over the marinade and oil. Sprinkle the potatoes with 1 teaspoon of salt. Pour 1/4 cup of chicken broth over the potatoes. Spread another 2 tablespoons of the prepared marinade over the potato layer. Place the thinly sliced lemon on top of the marinade and potatoes.
⏱️ 10 min
- 4
Take the whole chicken (which should already be cut and cleaned). Generously lather the remaining yogurt marinade over the entire chicken, ensuring both the top and bottom are covered. Place the marinated chicken in the baking dish, on top of the potato and lemon layer. Add the whole garlic cloves around the chicken in the dish. For best results, cover the dish and refrigerate to marinate for at least 2 hours, or up to 8 hours. If time is short, marinate for at least 30 minutes.
⏱️ 5 min
- 5
Preheat your oven to 350°F. Uncover the baking dish and place it in the preheated oven. Bake for 2 hours, basting the chicken with its accumulating pan juices every 30 minutes.
⏱️ 120 min•🌡️ 350
- 6
After 2 hours of baking, cover the baking dish tightly with aluminum foil and continue baking for an additional 30 minutes. This allows the juices to collect and the chicken to become very tender.
⏱️ 30 min•🌡️ 350
- 7
Carefully remove the baking dish from the oven. Using a ladle or spoon, collect about 1/4 cup of the accumulated pan juices into a small jar or bowl. Set aside for the topping sauce.
⏱️ 5 min - 8
Increase the oven temperature to broil. Return the uncovered baking dish to the oven and broil for 5 minutes, or until the chicken skin is golden brown and crispy. Watch carefully to prevent burning.
⏱️ 5 min
- 9
While the chicken is broiling, prepare the topping sauce: In a mortar and pestle (or a small bowl and the back of a spoon), crush the 1 clove of garlic. Add 1 tablespoon of lemon juice, 2 tablespoons of the collected pan juices, and the 1/4 cup of chopped fresh parsley to the mortar and pestle. Mix these ingredients well to form the garlic-herb sauce.
⏱️ 5 min - 10
Once the chicken has broiled for 5 minutes, remove it from the oven. Pour the freshly made garlic-herb sauce generously over the hot chicken and potatoes.
⏱️ 2 min
- 11
The whole roasted chicken and potatoes are now ready to serve. Serve immediately with naan bread and a side salad, such as an Arabic side salad with chopped cucumbers and tomatoes.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Whole Roasted Chicken and Potatoes Recipe
For the Yogurt Marinade
- 1/2 cup plain yogurt
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 tablespoon epod (Middle Eastern spice blend)
- 1/2 teaspoon black pepper, freshly ground
- 1 tablespoon tomato paste
- 1 tablespoon pepper paste
- 1 lemon zest, from 1 lemon
- 2 tablespoons lemon juice, from 1 lemon
For the Main Dish
- 4 yellow potatoes, medium-sized
- 1 whole chicken, medium-sized, cut and cleaned
- 6 garlic cloves, whole
- 1 teaspoon salt, or to taste
- 1/4 cup chicken broth
- 1 tablespoon olive oil, for drizzling
- 1/2 lemon, thinly sliced
For the Garlic-Herb Topping Sauce
- 1 clove garlic
- 1 tablespoon lemon juice, from 1/2 lemon
- 2 tablespoons pan juices, collected from baking the chicken
- 1/4 cup fresh parsley, chopped
Instructions
- 1
In a large bowl, combine the plain yogurt, 2 tablespoons of olive oil, paprika, garlic powder, epod, black pepper, tomato paste, pepper paste, lemon zest, and 2 tablespoons of lemon juice. Mix all ingredients together until well incorporated and smooth. This is your yogurt marinade.
⏱️ 5 min - 2
Peel the yellow potatoes. Thinly slice the peeled potatoes to about 1/4 inch thick. Set aside.
⏱️ 10 min - 3
Spread 2 tablespoons of the prepared marinade in the bottom of a clear glass baking dish. Drizzle 1 tablespoon of olive oil over the marinade. Arrange a layer of the thinly sliced potatoes over the marinade and oil. Sprinkle the potatoes with 1 teaspoon of salt. Pour 1/4 cup of chicken broth over the potatoes. Spread another 2 tablespoons of the prepared marinade over the potato layer. Place the thinly sliced lemon on top of the marinade and potatoes.
⏱️ 10 min - 4
Take the whole chicken (which should already be cut and cleaned). Generously lather the remaining yogurt marinade over the entire chicken, ensuring both the top and bottom are covered. Place the marinated chicken in the baking dish, on top of the potato and lemon layer. Add the whole garlic cloves around the chicken in the dish. For best results, cover the dish and refrigerate to marinate for at least 2 hours, or up to 8 hours. If time is short, marinate for at least 30 minutes.
⏱️ 5 min - 5
Preheat your oven to 350°F. Uncover the baking dish and place it in the preheated oven. Bake for 2 hours, basting the chicken with its accumulating pan juices every 30 minutes.
⏱️ 120 min•🌡️ 350 - 6
After 2 hours of baking, cover the baking dish tightly with aluminum foil and continue baking for an additional 30 minutes. This allows the juices to collect and the chicken to become very tender.
⏱️ 30 min•🌡️ 350 - 7
Carefully remove the baking dish from the oven. Using a ladle or spoon, collect about 1/4 cup of the accumulated pan juices into a small jar or bowl. Set aside for the topping sauce.
⏱️ 5 min - 8
Increase the oven temperature to broil. Return the uncovered baking dish to the oven and broil for 5 minutes, or until the chicken skin is golden brown and crispy. Watch carefully to prevent burning.
⏱️ 5 min - 9
While the chicken is broiling, prepare the topping sauce: In a mortar and pestle (or a small bowl and the back of a spoon), crush the 1 clove of garlic. Add 1 tablespoon of lemon juice, 2 tablespoons of the collected pan juices, and the 1/4 cup of chopped fresh parsley to the mortar and pestle. Mix these ingredients well to form the garlic-herb sauce.
⏱️ 5 min - 10
Once the chicken has broiled for 5 minutes, remove it from the oven. Pour the freshly made garlic-herb sauce generously over the hot chicken and potatoes.
⏱️ 2 min - 11
The whole roasted chicken and potatoes are now ready to serve. Serve immediately with naan bread and a side salad, such as an Arabic side salad with chopped cucumbers and tomatoes.
⏱️ 3 min