Easy & Delicious Chicken & Potato Roast Recipe for Eid - Spiced Perfection!

Name: Easy & Delicious Chicken & Potato Roast Recipe for Eid - Spiced Perfection!
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 5
Cuisine: South Asian
Ingredients: 1 medium-sized Whole Chicken (Cleaned and scored); 4-5 medium Potatoes (Peeled and cut into wedges); 1.5 Tbsp Salt; 1.5 Tbsp Red Chilli Powder; 1 Tbsp Paprika; 2 Tbsp Yogurt; 1 Tbsp Black Pepper (Ground); 1 Tbsp Cumin Powder; 0.5 Tbsp Turmeric; 1 Tbsp Red Chilli Flakes; 2 Tbsp Fenugreek Leaves (Dried); 1 Tbsp Coriander Powder; 2 Tbsp Lemon Juice (Freshly squeezed); 4 Tbsp Oil; 1 packet Shan Chicken Tikka packet (According to preference, optional); Small bunch Fresh Parsley (For garnish)

Part 1 of our Eid Series! Learn how to make a flavorful and spicy chicken and potato roast, perfect for any festive occasion. This recipe combines tender chicken with perfectly roasted potatoes, seasoned with a rich blend of spices for an unforgettable meal.

#Chicken Roast

#Potato Roast

#Eid Recipe

#Spicy Chicken

#Dinner Idea

#Easy Recipe

#Pakistani Food

#Comfort Food

Spiced Chicken & Potato Roast Ready to Serve

Recipe Information

25m

Prep Time

50m

Cook Time

1h 15m

Total Time

Servings

Easy

South Asian

English

Nutrition (per serving)

750

Calories

55g

Protein

40g

Carbs

45g

Fat

Golden Brown Roasted Chicken

Ingredients

Servings: 5

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Perfectly Cooked Potatoes with Chicken

Instructions

0/6 completed

1
In a large bowl, combine salt, red chili powder, paprika, yogurt, black pepper, cumin powder, turmeric, red chili flakes, fenugreek leaves, coriander powder, lemon juice, oil, and Shan Chicken Tikka mix (if using). Mix well to create a smooth marinade.
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5m
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In a large bowl, combine salt, red chili powder, paprika, yogurt, black pepper, cumin powder, turmeric, red chili flakes, fenugreek leaves, coriander powder, lemon juice, oil, and Shan Chicken Tikka mix (if using). Mix well to create a smooth marinade.
5m
Ensure all spices are thoroughly combined for an even flavor.
2
Take the cleaned and scored whole chicken and rub three-quarters of the prepared marinade generously all over the chicken, including inside the cavities and under the skin.
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5m
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Take the cleaned and scored whole chicken and rub three-quarters of the prepared marinade generously all over the chicken, including inside the cavities and under the skin.
5m
Massaging the marinade into the chicken helps it absorb the flavors better.

3
Add the peeled and cut potato wedges to the remaining one-quarter of the marinade in the bowl. Toss well to ensure the potatoes are evenly coated.
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3m
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Add the peeled and cut potato wedges to the remaining one-quarter of the marinade in the bowl. Toss well to ensure the potatoes are evenly coated.
3m
Ensure potatoes are cut to a similar size for even cooking.
4
Preheat your oven to 200°C (400°F). Arrange the marinated chicken in a large roasting tray. Place the marinated potato wedges around the chicken in the tray.
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2m
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Preheat your oven to 200°C (400°F). Arrange the marinated chicken in a large roasting tray. Place the marinated potato wedges around the chicken in the tray.
2m
Use a heavy-bottomed roasting tray for best results.
5
Roast the chicken and potatoes in the preheated oven for 45-55 minutes, or until the chicken is cooked through, golden brown, and the potatoes are tender and lightly caramelized. Baste occasionally with the pan juices for extra flavor.
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50m
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Roast the chicken and potatoes in the preheated oven for 45-55 minutes, or until the chicken is cooked through, golden brown, and the potatoes are tender and lightly caramelized. Baste occasionally with the pan juices for extra flavor.
50m
To check doneness, insert a meat thermometer into the thickest part of the chicken (avoiding bone); it should read 74°C (165°F).

6
Once cooked, remove the roasting tray from the oven. Garnish with fresh parsley before serving. Serve hot and enjoy!
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1m
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Once cooked, remove the roasting tray from the oven. Garnish with fresh parsley before serving. Serve hot and enjoy!
1m
Allow the chicken to rest for 5-10 minutes before carving to keep it juicy.