Marinated Roast Chicken and Potatoes

A bold paprika and tomato marinade turns simple chicken and potatoes into a showstopping roast with Middle Eastern flair. Covered in foil for juicy tenderness, then uncovered for crispy, golden edges — finished with sumac, red onion, and fresh parsley.

Marinating is the secret to deeply flavored roast chicken — Serious Eats explains the science behind it if you are curious. For more one-pan chicken dinners, try our layered chicken thigh and potato bake or the elegant French-style chicken breast.

Ingredients

• 1 kg (2.2 lb) chicken pieces
• 1 kg (2.2 lb) potatoes
• For the marinade:
• 2 tbsp tomato paste
• 1/3 cup water
• 1 tbsp paprika
• 2 tbsp olive oil
• Salt and pepper to taste
• For serving:
• 1 red onion, sliced
• Fresh parsley
• Sumac seasoning

Instructions

1. Cut up the chicken; quarter medium potatoes. Mix all marinade ingredients and marinate the chicken with the potatoes.
2. Oil a baking dish, add the chicken and potatoes, cover with foil, and bake at 200C (400F) for 30 minutes. Remove the foil and bake 40 more minutes.
3. Serve topped with red onion, parsley, and sumac.

Prefer a slow-cooked dinner instead? Our slow-braised tender beef is worth the wait — and Allrecipes offers more roasted chicken inspiration.

Tips

• Marinate for at least 30 minutes, or overnight in the fridge for deeper flavor.
• Cut the potatoes into even quarters so they cook at the same rate.
• Rest the chicken 10 minutes before serving to keep it juicy.

Nutrition (per 100 g): 169.7 kcal · protein 9.4 g · fat 11.4 g · carbs 7.6 g.