Tunisian Orange Blossom Chicken with Herb Roasted Potatoes

Name: Tunisian Orange Blossom Chicken with Herb Roasted Potatoes
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Tunisian
Ingredients: 2 pound chicken thigh (boneless, skinless); 1 tablespoon orange blossom water; 2 tablespoon lemon juice (fresh); 3 tablespoon olive oil (for potatoes); 1 teaspoon ground coriander; 0.5 teaspoon ground cinnamon; 0.5 teaspoon salt; 0.25 teaspoon black pepper; 2 pound Yukon Gold potato (cut into 1-inch pieces); 1 teaspoon dried thyme; 1 teaspoon dried oregano; 0.25 cup fresh parsley (chopped, for garnish)

Tender chicken marinated in aromatic orange blossom water, lemon, and warm spices, roasted until golden, served with fluffy, herb-crusted roasted potatoes for a fragrant and comforting meal.

Prep: 30 min
Cook: 45 min
Total: 1 hr 15 min
Servings: 4
Cuisine: Tunisian
Difficulty: Easy
Cost: $3.31/serving

Dietary

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

Ingredients

2 pound chicken thigh (boneless, skinless)
1 tablespoon orange blossom water
2 tablespoon lemon juice (fresh)
3 tablespoon olive oil (for potatoes)
1 teaspoon ground coriander
0.5 teaspoon ground cinnamon
0.5 teaspoon salt
0.25 teaspoon black pepper
2 pound Yukon Gold potato (cut into 1-inch pieces)
1 teaspoon dried thyme
1 teaspoon dried oregano
0.25 cup fresh parsley (chopped, for garnish)

Instructions

In a medium bowl, combine 1 tablespoon of orange blossom water, 2 tablespoons of fresh lemon juice, 1 tablespoon of olive oil, 1 teaspoon of ground coriander, 1/2 teaspoon of ground cinnamon, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Whisk to combine.
Add the boneless, skinless chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for best flavor. Meanwhile, preheat oven to 400°F.
Place the 1-inch pieces of Yukon Gold potatoes on a large baking sheet. Drizzle with 2 tablespoons of olive oil, and sprinkle with 1 teaspoon of dried thyme and 1 teaspoon of dried oregano. Season with a pinch of salt and pepper. Toss to coat and spread in a single layer.
Roast the potatoes for 20 minutes, stirring once halfway through.
Remove the baking sheet from the oven. Arrange the marinated chicken thighs among the potatoes in a single layer. Return to the oven and continue roasting for another 20-25 minutes, or until the chicken is cooked through (internal temperature 165°F) and the potatoes are tender and golden brown.
Garnish with fresh chopped parsley, if desired. Serve immediately.

Notes

Orange blossom water adds a subtle floral note characteristic of North African cuisine. If you can't find it, you can omit it, and the dish will still be delicious, or add a tiny amount of orange zest for some citrus aroma.

Nutrition (per serving)

Calories: 530
Protein: 49.4 g
Carbohydrates: 41.6 g
Fat: 22.9 g
Fiber: 4 g
Sodium: 488 mg
Saturated Fat: 4.6 g
Sugar: 1.7 g
Cholesterol: 192 mg