Chicken pieces rubbed with oil, garlic and paprika, on a bed of onion and potatoes, baked covered and then uncovered, until the chicken is browned and the potatoes are tender.
Pat the chicken dry with paper towels. Mix the oil, garlic, paprika, 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
Marinate the chicken in the mixture 30 minutes, or up to a few hours in the fridge.
3
Preheat the oven to 200°C (390°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
Scatter the onion over the bottom of the pan.
Baking pan
5
Toss the potatoes in the rest of the mixture and arrange in the pan.
Baking pan
6
Place the chicken on top, skin side up.
7
Bake tightly covered with foil 30 minutes, until the chicken starts to cook. Baste with the pan juices, lower the heat to 170°C (340°F) and bake covered for 45 more minutes.
⚙ 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.
8
Bake uncovered, after basting again with the juices, 10–20 minutes, until the chicken is browned and the potatoes are tender.
⚙ BakingOvenBaking pan
866calories
53 gprotein
43 gcarbs
52 gfat
● protein 25%● carbs 20%● fat 55%
Per serving (547 g), of 4 servings
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Oil: measured in cup in this recipe: 1 cup = 216 g · 886 kcal per 100 g · More about Oil →
Garlic: measured in pieces: one ≈ 5 g · 149 kcal per 100 g · More about Garlic →
Sweet paprika: measured in tsp in this recipe: 1 tsp = 2.3 g · 282 kcal per 100 g · More about Sweet paprika →
Salt: measured in tsp in this recipe: 1 tsp = 6 g · 0 kcal per 100 g · More about Salt →
Black pepper: measured in tsp in this recipe: 1 tsp = 2.4 g · 251 kcal per 100 g · More about Black pepper →
Onion: measured in pieces: one ≈ 117 g · 40 kcal per 100 g · More about Onion →
Potatoes: measured in pieces: one ≈ 170 g · 77 kcal per 100 g · More about Potatoes →
🔧 Tools needed (2) · 🍳 One cooking vessel
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Baking pan· Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
🧻 Consumables: Aluminum foil
By the steps, as the recipe is built now: another version or addition can change the list.
Possible additions: Oil · garlic · Paprika · Hot paprika · Cumin · Turmeric · Lemon juice · Oregano · Za'atar · Honey · Yogurt in the marinade · Parsley · Cilantro · Cinnamon · Sumac · Garam masala · Ras el hanout · Butter in the mix · Smoked paprika · Mustard · Soy sauce in the mixture · Orange juice and zest · Orange juice · Orange zest · Browned in a pan before the oven · Browned in a skillet without extra oil, vegetables around it in the pan (time per side) (about 3 minutes) · Rosemary · Thyme in the mixture · Lemon zest · salt and black pepper · Ginger in the marinade · Sesame oil · Oil for drizzling over the chicken in the pan · Garlic granules · Brown sugar · Pomegranate juice in the mixture · Out of the fridge before baking (1 hour) · Onion bed · Potatoes · Cauliflower · Peppers · Olives · Lemon wedges in the pan · carrot · Sweet potatoes · Whole garlic cloves in the pan · Oil for the vegetables · Salt for the vegetables · Lemon slices around the chicken · Lemon slices on the chicken · Rosemary sprigs on the chicken · Lemon juice over the whole pan · Pomegranate juice over the chicken and vegetables · Cutting the bed vegetables (into wedges) · Vegetables in the oven alone first (minutes) (15) · Roast uncovered, in a single layer (50) · Stock in the bottom of the pan · White wine in the bottom of the pan · Water in the bottom of the pan · Thyme · Basting with the pan juices during baking (every few minutes) (20) · Brushed with the pan juices and finished in the oven (minutes) (15) · Oven broiler at the end (minutes) (5) · Higher heat at the end (minutes) (5) · Pomegranate seeds at the end of baking · Glazed with sauce at the end of baking (10) · Schug in the sauce · Rest before carving (10 minutes) · Rest before serving, uncut (minutes) (5) · Lemon juice at the end · Sesame seeds for sprinkling · Scallions for sprinkling · Pomegranate seeds for sprinkling · Toasted pine nuts for sprinkling · Chopped herbs for sprinkling · Arugula bed · Warm pitas for serving · Sour cream for serving · Serving (with rice) · Orange slices around the chicken · Olives halfway through baking · Chili pepper · Chili flakes · Brushed with the leftover marinade in the last minutes (minutes) (10) · Rest of the marinade in the last minutes (minutes) (10) · Saffron dissolved in warm water · Brushed with melted butter · Bed of fennel · Ground coriander · Herb sprigs under the chicken · Sage · Cutting the peppers (into strips) · Red wine in the bottom of the pan · Orange juice in the bottom of the pan · Brushed with honey when uncovered · Higher heat once uncovered (220) · Pan-juice sauce with butter · Cherry tomatoes · Mozzarella among the vegetables halfway through baking · Prunes in the pan · Higher heat once uncovered (200) · Internal temperature on a thermometer (°C) (74) · Convection fan at the end of baking (160) · Cardamom · Baharat
Doneness cue, uncovered: the chicken is browned and the potatoes are tender
Sign the chicken is done: the skin is browned and blistered in spots and the juices run clear
Heat at the end: 220
Doneness cue at the high heat: the skin is golden and crisp
Adding the olives (minutes from the start of baking): 20
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