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Juicy One Pan Middle Eastern Chicken & Potatoes
If you're looking for the easiest one pan chicken dish that will have dinner on the table in mere minutes, then look no further because this is it! My Juicy One Pan Middle Eastern Chicken & Potatoes is a quick, easy, one pan meal that comes together with minimal mess. It's made from tender chicken thighs marinated in creamy labneh (or greek yogurt) and perfectly cooked potatoes for a hearty and comforting meal that the whole family will enjoy!
Prep
15 min
Cook
45 min
Total
1h
Serves
6
Instructions
- 01
To make these chicken and potatoes, start by preheating your oven to 425 F.
- 02
Next, spray a sheet pan or large baking dish well with oil spray. I recommend using avocado oil or olive oil for a healthier option!
- 03
Prepare the chicken by adding the chicken thighs to a large bowl alongside the labneh or greek yogurt, olive oil, and seasonings (smoked paprika, cumin, dried thyme, cinnamon, and sea salt).
- 04
Transfer the chicken thighs to the sheet pan. Then, prepare the potatoes.
- 05
Wash and scrub the baby potatoes, then add them to a bowl alongside the olive oil, sea salt, and ground black pepper. Toss until fully combined.
- 06
Transfer the potatoes to the baking sheet, cut-side down, in an even layer around the chicken thighs.
- 07
Place the tray into the oven and allow the chicken and potatoes to bake for approximately 40-45 minutes, or until the chicken is cooked through and reaches an internal temperature of 165 F.
- 08
Once the chicken is done, remove it from the oven.
- 09
Use a spoon to scoop the juices from the tray on top of the chicken and potatoes.
- 10
Finally, serve and enjoy!
Nutrition
per serving · 1 serving
- Calories
- 2565
- Protein
- 129g
- Carbs
- 70g
- Fat
- 198g
- Fiber
- 13g
- Sugar
- 7g
- Sat. fat
- 42g
- Sodium
- 4084mg
- Cholesterol
- 669mg
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