Levantine Roasted Chicken and Potatoes

Name: Levantine Roasted Chicken and Potatoes
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 8 servings
Cuisine: Middle Eastern
Ingredients: 3 pound chicken thighs (boneless, skinless); 2 pound red potatoes (cut into 1-inch pieces); 4 tablespoon olive oil; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 0.5 teaspoon ground coriander; 0.25 teaspoon cayenne pepper; 4 clove garlic (minced); 1 lemon (thinly sliced); 1.5 teaspoon salt; 0.75 teaspoon black pepper; 1 cucumber (diced); 2 Roma tomatoes (diced); 2 tablespoon fresh mint (chopped); 1 tablespoon lemon juice

Succulent chicken thighs and tender potatoes roasted with a fragrant blend of Mediterranean spices, garlic, and lemon, served with a refreshing cucumber and tomato salad.

Prep: 20 min
Cook: 55 min
Total: 1 hr 15 min
Servings: 8
Cuisine: Middle Eastern
Difficulty: Medium
Cost: $2.91/serving

Dietary

Dairy-Free
Nut-Free
Gluten-Free
High-Protein
Egg-Free
Low-Sugar

Ingredients

3 pound chicken thighs (boneless, skinless)
2 pound red potatoes (cut into 1-inch pieces)
4 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon smoked paprika
0.5 teaspoon ground coriander
0.25 teaspoon cayenne pepper
4 clove garlic (minced)
1 lemon (thinly sliced)
1.5 teaspoon salt
0.75 teaspoon black pepper
1 cucumber (diced)
2 Roma tomatoes (diced)
2 tablespoon fresh mint (chopped)
1 tablespoon lemon juice

Instructions

Preheat oven to 400°F (200°C).
In a large bowl, combine the 3 pounds of chicken thighs and 2 pounds of red potatoes. Drizzle with 3 tablespoons of olive oil. Add 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, 1/2 teaspoon of ground coriander, 1/4 teaspoon of cayenne pepper (if using), 4 cloves of minced garlic, and 1 1/2 teaspoons of salt and 3/4 teaspoon of black pepper. Toss to coat everything evenly.
Spread the chicken and potatoes in a single layer on a large baking sheet. Arrange the thinly sliced lemon wedges among the chicken and potatoes.
Roast for 45-55 minutes, or until the chicken is cooked through (internal temperature 165°F/74°C) and the potatoes are tender and lightly browned. Flip chicken and potatoes halfway through cooking for even browning.
While the chicken and potatoes are roasting, prepare the salad. In a medium bowl, combine the 1 large diced cucumber, 2 diced Roma tomatoes, and 2 tablespoons of fresh chopped mint. Drizzle with 1 tablespoon of olive oil and 1 tablespoon of lemon juice, then toss gently to combine. Season the salad with salt and pepper to taste.
Serve the roasted chicken and potatoes hot with the refreshing cucumber and tomato salad on the side.

Notes

Ensure chicken reaches an internal temperature of 165°F. You can squeeze some of the roasted lemon over the chicken before serving for extra flavor.

Nutrition (per serving)

Calories: 540
Protein: 37 g
Carbohydrates: 38 g
Fat: 28.5 g
Fiber: 5 g
Sodium: 650 mg
Saturated Fat: 7.5 g
Sugar: 3 g
Cholesterol: 120 mg