Roasted Sephardic Yemenite Chicken with Potatoes
Transport your taste buds to the Middle East with this aromatic Roasted Sephardic Yemenite Chicken with Potatoes! This recipe blends traditional Yemenite spices—like cumin, turmeric, and coriander—for a flavorful fusion that infuses every bite with warmth and depth. Golden-crisp roasted chicken is nestled atop tender, spice-coated potatoes and fragrant onions, all cooked together in one pan for easy cleanup and maximum flavor. A splash of chicken stock keeps the dish irresistibly juicy, while a garnish of fresh cilantro and zesty lemon balances the rich, earthy spices. Perfect for a family dinner or festive occasion, this show-stopping dish brings global flavors to your table with just 20 minutes of prep time.
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Recipe Information
Ingredients
- 1 3-4 lbs whole chicken
- 4 medium potatoes
- 1 large onion
- 6 garlic cloves
- 2 teaspoons ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon sweet paprika
- 1 teaspoon ground black pepper
- 2.5 teaspoons salt
- 4 tablespoons extra virgin olive oil
- 1 cup water or chicken stock
- 0.25 cup fresh cilantro
- 1 medium lemon
Instructions
Preheat the oven to 375°F (190°C).
Rinse the whole chicken under cold water and pat it dry with paper towels. Set aside.
Peel the potatoes and cut them into thick wedges. Peel and roughly chop the onion. Set both aside.
In a small bowl, mix the ground cumin, turmeric, coriander, paprika, black pepper, and 2 teaspoons of salt.
Rub the spice mixture all over the chicken, ensuring an even coating. Reserve 1 teaspoon of the mixture for the potatoes.
In a large roasting pan, add the potatoes, chopped onion, and whole garlic cloves. Drizzle with 2 tablespoons of olive oil, sprinkle with the reserved spice mixture and the remaining 0.5 teaspoon of salt, and toss to coat.
Place the seasoned chicken on top of the potato mixture in the roasting pan.
Drizzle the remaining 2 tablespoons of olive oil over the chicken, ensuring it is well-coated for crisp skin.
Pour 1 cup of water or chicken stock into the bottom of the pan to prevent sticking and add moisture during cooking.
Roast the chicken and potatoes in the preheated oven for 90 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden and crispy.
Halfway through cooking, baste the chicken and potatoes with the pan juices to enhance flavor and prevent drying.
Once done, remove the chicken from the oven and let it rest for 10 minutes before carving.
Garnish the chicken and potatoes with freshly chopped cilantro and serve with lemon wedges for an added burst of freshness.
Nutrition Facts
Calories |
1596 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.5 g | 90% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 6115 mg | 266% | |
| Total Carbohydrate | 208.9 g | 76% | |
| Dietary Fiber | 26.1 g | 93% | |
| Total Sugars | 20.8 g | ||
| Protein | 52.4 g | 105% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 304 mg | 23% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 5335 mg | 114% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
