Jerusalem Kedra – Oven Chicken with Olives and Potatoes

👨‍🍳 Method

1. 1
   Pat the chicken dry with paper towels. Mix the oil, garlic, paprika, cumin, turmeric, lemon juice, salt and black pepper and rub the mixture into the chicken.

   💡Dry the chicken before seasoning so the mixture clings to the skin; a longer marinade gives deeper color and flavor.
2. 2
   Marinate the chicken in the mixture 30 minutes at least.
3. 3
   Preheat the oven to 190°C (375°F).

   ⚙ Preheating the OvenOven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
4. 4
   Scatter the onion over the bottom of the pan.

   Baking pan
5. 5
   Toss the potatoes and olives in the rest of the mixture and arrange in the pan.

   Baking pan
6. 6
   Place the chicken on top, skin side up.
7. 7
   Pour the water into the bottom of the pan.
8. 8
   Bake tightly covered with foil 45 minutes, until the chicken starts to cook.

   ⚙ BakingOvenAluminum foilBaking pan

   💡Bake covered so the chicken steams and stays juicy, then finish uncovered: only then does the skin brown and caramelize.

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
9. 9
   Bake uncovered 20 minutes, until the chicken browns.

   ⚙ BakingOvenBaking pan