This chicken roast and potatoes is a comforting one-pan roast that is packed with warm spices, tender roasted potatoes, and juicy marinated chicken that’s crispy on the outside and full of flavor. Perfect for a cozy weekend meal or when you want to impress without much fuss!

Why You’ll Love This Recipe:

• Bold flavors: A rich marinade infused with warm spices, tomato paste, and lemon juice.

• Juicy, crispy chicken: Roasted to perfection with a golden, flavorful skin.

• One-pan meal: Chicken and potatoes cooked together for easy prep and clean-up.

• Great for entertaining: Looks impressive but is surprisingly simple to prepare.

• Customizable: Skip or adjust the chili or sumac based on your spice preference.

Ingredients:

• 1 tbsp tomato paste

• 1 tsp red pepper paste (optional)

• 3 tbsp yogurt

• 1 tbsp ginger garlic paste

• 2 tsp paprika

• 2 tsp salt

• 2 tsp salt (adjust based on your taste)

• 2 tsp garlic powder

• 1 tsp onion powder

• 1 tsp cinnamon powder

• 2 tsp cumin and coriander powder

• ¼ cup lemon juice

• 2 tbsp olive oil

• 2 tsp honey

• 1 tsp sumac (optional)

• 1 whole chicken with skin on

• 2 large potatoes, peeled and cubed

• 1 cup chicken broth

Instructions:

1. Prepare the Marinade

• In a bowl, mix together tomato paste, red pepper paste, yogurt, ginger garlic paste, paprika, salt, garlic powder, onion powder, cinnamon powder, cumin and coriander powder, lemon juice, olive oil, honey, and sumac until well combined.

2. Marinate the Chicken

• Place the whole chicken in a large bowl or ziplock bag and coat it generously with the marinade.

• Cover and refrigerate overnight for best results or at least 1-2 hours.

3. Prepare the Potatoes

• On the day of baking, preheat your oven to 180°C (350°F).

• In a large baking dish or roasting tray, add the cubed potatoes and toss them with any leftover marinade from the chicken bowl.

4. Assemble and Roast

• Place the marinated chicken on top of the potatoes in the tray.

• Pour 1 cup of chicken broth into the bottom of the tray to keep everything moist during baking.

• Cover with foil and bake for 1 hour.

5. Crisp and Serve

• After 1 hour, remove the foil and bake for another 10–15 minutes until the chicken is golden and crispy on top.

• Rest for 10 minutes before carving and serving with the roasted potatoes.

Chicken Roast and Potatoes

Perfect for a cozy weekend meal or when you want to impress without much fuss!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr 15 minutes mins

Resting time 1 hour hr

Course Main Course

Servings 4

Ingredients

  

• 1 tbsp tomato paste
• 1 tsp red pepper paste optional
• 3 tbsp yogurt
• 1 tbsp ginger garlic paste
• 2 tsp paprika
• 2 tsp salt
• 2 tsp salt
• 2 tsp garlic powder
• 1 tsp onion powder
• 1 tsp cinnamon powder
• 2 tsp cumin and coriander powder
• ¼ cup lemon juice
• 2 tbsp olive oil
• 2 tsp honey
• 1 tsp sumac optional
• 1 whole chicken with skin on
• 2 large potatoes peeled and cubed
• 1 cup chicken broth

Instructions

 

• In a bowl, mix together tomato paste, red pepper paste, yogurt, ginger garlic paste, paprika, salt, garlic powder, onion powder, cinnamon powder, cumin and coriander powder, lemon juice, olive oil, honey, and sumac until well combined.
• Place the whole chicken in a large bowl or ziplock bag and coat it generously with the marinade.
• Cover and refrigerate overnight for best results.
• On the day of baking, preheat your oven to 180°C (350°F).
• In a large baking dish or roasting tray, add the cubed potatoes and toss them with any leftover marinade from the chicken bowl.
• Place the marinated chicken on top of the potatoes in the tray.
• Pour 1 cup of chicken broth into the bottom of the tray to keep everything moist during baking.
• Cover with foil and bake for 1 hour.
• After 1 hour, remove the foil and bake for another 10–15 minutes until the chicken is golden and crispy on top.
• Rest for 10 minutes before carving and serving with the roasted potatoes.

Keyword juicy chicken, no fuss dinner, roast chicken

Frequently Asked Questions (FAQ)

Q: Can I use boneless chicken instead of a whole chicken?
A: Yes, you can use bone-in thighs or drumsticks. Just reduce baking time to around 40–45 minutes total, checking for doneness.

Q: Can I make this dish ahead of time?
A: Yes! You can marinate the chicken up to 24 hours in advance. The potatoes can also be chopped ahead of time and stored in water in the fridge to prevent browning.

Q: What can I substitute for red pepper paste?
A: You can skip it or use a little harissa or chili garlic sauce if you like a spicier kick.

Q: Is chicken broth necessary?
A: It adds moisture and enhances flavor, but you can use water or a mix of water with a chicken bouillon cube if needed.