‘Deliciously Spiced Roasted Chicken with Potatoes, that’s bursting with flavor! Marinated in a zesty blend of mustard oil, tomato paste, and aromatic spices, each piece of chicken turns out tender and juicy. Paired with potato wedges, this dish is perfect for family dinner.’
ROAST CHICKEN AND POTATOES
Deliciously Spiced Roasted Chicken with Potatoes, that’s bursting with flavor! Marinated in a zesty blend of mustard oil, tomato paste, and aromatic spices, each piece of chicken turns out tender and juicy. Paired with potato wedges, this dish is perfect for family dinner
Simply marinate the chicken for a few hours, roast alongside seasoned potatoes, and finish with a sprinkle of fresh coriander and lemon slices for a vibrant touch. Easy to prepare and incredibly satisfying, this dish will surely impress your guests and leave them asking for seconds! Enjoy this delightful meal that brings warmth and comfort to your table.
For the Chicken Marinade:
For the Potatoes:
For Garnish:
Instructions
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- In a large mixing bowl, combine mustard oil, tomato paste, minced garlic, minced ginger, oregano, cayenne pepper, chicken seasoning, ground cloves, lemon zest, and fresh lemon juice.
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- Mix well until all ingredients are thoroughly combined.
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- Add the chicken pieces to the marinade.
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- Rub the marinade generously all over the chicken, ensuring each piece is well coated.
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- Season the chicken with salt and black pepper.
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- Cover the bowl and let the chicken marinate in the refrigerator for at least a few hours, preferably overnight for maximum flavor.
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- Peel the potatoes and cut them into wedges.
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- Place the potato wedges on a baking tray.
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- Season with salt, pepper, and a drizzle of oil, then toss to coat evenly.
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- Place the marinated chicken pieces upside down on the tray, nestled among the potato wedges.
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- If desired, sprinkle the chicken with chili flakes for additional heat.
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- Preheat the oven to 190°C (375°F).
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- Bake the chicken and potatoes for about one hour, turning the chicken pieces halfway through to ensure even cooking.
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- Once the chicken and potatoes are fully cooked and golden brown, remove them from the oven.
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- Sprinkle with chopped coriander and add slices of lemon for a fresh touch.
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- Serve the roasted chicken and potatoes hot, and enjoy your delicious meal!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 315.98kcal
- % Daily Value *
- Total Fat 23.98g37%
- Saturated Fat 5.28g27%
- Trans Fat 0.1g
- Cholesterol 75mg25%
- Sodium 322.1mg14%
- Potassium 331.43mg10%
- Total Carbohydrate 5.72g2%
- Dietary Fiber 1.3g6%
- Sugars 0.9g
- Protein 19.47g39%
- Vitamin A 49.13 IU
- Vitamin C 9.25 mg
- Calcium 31.13 mg
- Iron 1.45 mg
- Vitamin D 0.2 IU
- Vitamin E 0.92 IU
- Vitamin K 6.1 mcg
- Thiamin 0.08 mg
- Riboflavin 0.14 mg
- Niacin 7.13 mg
- Vitamin B6 0.43 mg
- Folate 10.8 mcg
- Vitamin B12 0.31 mcg
- Phosphorus 166.83 mg
- Magnesium 30.91 mg
- Zinc 1.46 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Prep time: 5 minutes
Ingredients:
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon dried oregano
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper (optional, for heat)
Instructions: - Combine: In a small bowl, whisk together all the ingredients until well combined.
- Store: Store the seasoning in an airtight container in a cool, dark place for up to 6 months.
Tips & Variations: - Adjust to taste: Feel free to adjust the amounts of each spice to your preference.
- Add heat: Increase the cayenne pepper for spicier chicken.
- Citrusy twist: Add 1 teaspoon of dried lemon peel or orange peel for a zesty flavor.
- Smoky flavor: Add 1/2 teaspoon of smoked paprika.
- Herbaceous: Add 1 teaspoon of dried rosemary or sage.
This basic chicken seasoning is perfect for: - Rubbing: Rub it on chicken before grilling, baking, or frying.
- Marinades: Add it to marinades for extra flavor.
- Seasoning: Sprinkle it on cooked chicken for an extra flavor boost.
