Middle Eastern Spiced Baked Chicken (Seeniyet jaj o batata)

Name: Middle Eastern Spiced Baked Chicken (Seeniyet jaj o batata)
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 4
Cuisine: Middle Eastern
Ingredients: 8 pieces Chicken pieces (thighs, drumsticks, or quartered) (bone-in, skin-on preferred); 4 medium Potatoes (cut into wedges or large chunks); 2 medium Onions (sliced or roughly chopped); 4 cloves Garlic (minced); 1/4 cup Olive oil; 2 tablespoons Lemon juice (freshly squeezed); 1.5 teaspoons Salt (or to taste); 0.5 teaspoon Black pepper; 1 teaspoon Cumin powder; 1 teaspoon Coriander powder; 1 teaspoon Paprika; 0.5 teaspoon Turmeric powder; 0.5 teaspoon Allspice; 2 tablespoons Fresh parsley or cilantro (chopped, for garnish)

This Middle Eastern Spiced Baked Chicken, known as Seeniyet jaj o batata, is a delicious, easy, and quick-to-prepare one-pot meal. Featuring juicy chicken and tender potatoes infused with a perfect medley of Middle Eastern spices and flavors, it's a popular and satisfying dish. Serve this oven-baked delight with pita bread or rice for a complete meal.

#Baked Chicken

#Middle Eastern

#One Pot

#Easy Dinner

#Chicken and Potatoes

#Arabic Food

#Lebanese Food

#Palestinian Food

#Oven Baked

Marinated Chicken and Vegetables

Recipe Information

15m

Prep Time

55m

Cook Time

1h 10m

Total Time

Servings

Easy

Middle Eastern

English

Nutrition (per serving)

520

Calories

40g

Protein

35g

Carbs

25g

Fat

Ready for the Oven

Ingredients

Servings: 4

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

Golden Baked Chicken and Potatoes

Instructions

0/6 completed

1
Preheat your oven to 200°C (400°F). Prepare the vegetables by cutting potatoes into wedges or large chunks and slicing the onions.
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5m
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Preheat your oven to 200°C (400°F). Prepare the vegetables by cutting potatoes into wedges or large chunks and slicing the onions.
5m
Ensure potato pieces are uniform in size for even cooking.
2
In a large bowl, combine the olive oil, lemon juice, minced garlic, salt, black pepper, cumin, coriander, paprika, turmeric, and allspice to create the marinade.
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3m
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In a large bowl, combine the olive oil, lemon juice, minced garlic, salt, black pepper, cumin, coriander, paprika, turmeric, and allspice to create the marinade.
3m
Whisk the marinade ingredients well to ensure spices are evenly distributed.
3
Add the chicken pieces, potato wedges, and sliced onions to the bowl with the marinade. Toss everything thoroughly until all the chicken and vegetables are well coated.
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5m
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Add the chicken pieces, potato wedges, and sliced onions to the bowl with the marinade. Toss everything thoroughly until all the chicken and vegetables are well coated.
5m
Use your hands to really get the marinade into every crevice of the chicken and veggies.
4
Transfer the marinated chicken and vegetables to a large baking dish, spreading them out in a single layer to ensure even cooking and browning.
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2m
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Transfer the marinated chicken and vegetables to a large baking dish, spreading them out in a single layer to ensure even cooking and browning.
2m
Don't overcrowd the dish; use two dishes if necessary for better crisping.
5
Cover the baking dish loosely with aluminum foil and bake for 30 minutes. Then, remove the foil and continue baking for another 20-25 minutes, or until the chicken is cooked through and golden brown and the potatoes are tender.
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55m
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Cover the baking dish loosely with aluminum foil and bake for 30 minutes. Then, remove the foil and continue baking for another 20-25 minutes, or until the chicken is cooked through and golden brown and the potatoes are tender.
55m
For extra crispy skin, broil for the last 5 minutes, watching carefully to prevent burning.
6
Once baked, remove from the oven. Garnish with fresh chopped parsley or cilantro before serving immediately.
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1m
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Once baked, remove from the oven. Garnish with fresh chopped parsley or cilantro before serving immediately.
1m
Allow the dish to rest for a few minutes after baking to let the juices redistribute in the chicken.