This rustic dish, of beautifully roasted chicken with potatoes and other vegetables, makes entertaining of a fairly large group of guests an easy task. Everything is prepared in advance, and then roasted in one pan about an hour before serving.
The dish is very versatile; mix and match vegetables according to your liking. Do try to avoid “watery” vegetables such as zucchini or cut tomatoes, as they will add too much liquid and will interfere with the roasting process. For the same reason, it is important not to add any liquids to the seasoning, and to roast the dish uncovered.
The dish is best served “family style”: place the prepared pan on a side table and let your guests help themselves. Add a bowl of green salad on the side, and you have the perfect leisurely weekend lunch. Try it and enjoy.
Makes: 8-10
Prep time: 30 minutes
Chilling time:minimum 2 hours and up to overnight
Roasting time: 1 hour
Ingredients:
For the spice mix:
2 Tbs salt
1½ Tbs paprika
½ tsp cayenne powder
1 tsp onion powder
1 tsp garlic powder
1 tsp sumac (optional)
1 tsp cumin powder
1 tsp freshly grated 4 peppers mix, or black pepper
1/3 cup light olive oil
For the chicken and vegetables:
12 medium size chicken thighs, preferably organic
6-8 medium potatoes, peeled and sliced thick
1 large yellow onion, cut in half and sliced thick
1 head garlic, cleaned and cut in half
3 medium carrots, peeled, cut into thick sticks
2 stalks celery, sliced thick
3 large peppers, de-seeded and cut into thick strips
about 20 cherry tomatoes
1. Mix the spices with the oil in a large bowl. Add the chicken thighs to the bowl and mix well with your hands (kitchen gloves are recommended for this).
2. Add the prepared vegetables, except for the cherry tomatoes, to the bowl with the chicken. Mix well with your hands (again, using kitchen gloves) to cover with the spice mix. Cover the bowl with plastic wrap and place in the fridge for at least 2 hours, and up to overnight.
3. When ready to roast, bring to room temperature. Preheat the oven to 410F (210C). Line a large oven pan with aluminum foil and baking paper.
4. Arrange the potatoes in one layer in the pan. Add the chicken thighs on top, in one layer. Scatter all the rest of the vegetables all over. Toss the cherry tomatoes in the spice mix that was left in the bowl and scatter them on top.
5. Roast, uncovered, for 1 hour, or until the chicken skin is crispy and the vegetables are roasted through. Let stand in the pan for 10 minutes before serving.
Ooh..this looks so delicious!!
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Thank you! It is one of the dishes I make very often. Always a favorite. 🙂
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Yummy :):)
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It really is… Thank you for commenting. 🙂
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I just had dinner and this post makes me hungry,AGAIN.
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lol This is the best compliment! 🙂
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We had Rock Cornish Game Hens fixed similarly. I boiled their little bones all night in the Crock Pot for some fabulous stock!
Virtual Hugs,
Judie
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Sound great! 🙂
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Looks delicious 🙂 🙂
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Thank you Sabitha! 🙂
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Yummy! Beautiful picture – belongs in “Food Art Magazine”!
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Thank you for such a lovely compliment! 🙂
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Wow lovely pictures and this sounds amazing!
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Thank you Lyn! It really is a great easy dish and always loved by all, young and adults alike. 🙂
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I am sure!
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I don’t think there’s much better than roast chicken – especially with all of the lovely spices! A beautiful meal!!!
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Thank you Mimi. I agree – nothing much better than roast chicken! 🙂
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This looks delish. 🙂
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Thank you! 🙂
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As usual, beautiful photos and a recepie that I would love to make if I had the time and was not a lazy bumb…
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Thank you! 🙂
You are far from lazy! I’m sure at one point you’ll find the time, and if not, we’ll make it together while I’m in Israel. 🙂
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Hi Ronit, any good substitutes for sumac? Roast chicken is so comforting, and I love your variation on it. I’m def going to try this soon!
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Thank you. I’m glad to hear! 🙂
Sumac adds a subtle acidity to the spice mix. If you’re not into that you can skip it. If you still want a bit of acidity in there then you can add 1-2 tsp of lemon juice. I know I said not to add any liquids, but this amount is fine. I hope you’ll enjoy the results. I’ll be happy to hear how it turned out. 🙂
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great to know! I’ve never cooked w/Sumac before…very interesting!! I’ll have to add this to my spice collection. Yes, I will definitely report the results 🙂
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I’ll be happy to hear about it! 🙂
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I really like the food photography (especially the main picture) in this post. The roasted vegetables are arranged so attractively around the chicken.
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Thank you Sheryl! I don’t always manage to get good photos, but this dish was so colorful and I was lucky to have a bit of natural daylight when I took the photos, so I tried a bit harder to arrange the plate… 🙂
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I’m the same way. I’ve often felt like my food photos are kind of hit or miss. As I reinvent my blog, I’ve been trying really hard to take better pictures.
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Same here – though I’m taking them while actually cooking so it’s not always ideal situation for photographing… I keep reminding myself the recipe/food is the important part. 🙂
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This looks delicious! Can’t wait to try it out this week!
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I’m glad to hear, Swapna. I hope you’ll enjoy the results. I’ll be happy to hear your comments. 🙂
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I want some of this right now! All of your photos make me want to reach through my screen and grab a bite 😛
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Thank you Cindy for such a great compliment. 🙂
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beautiful! I love food that can be eaten with the eye first!
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I totally agree. Thank you! 🙂
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I love chicken thighs! This dish looks delicious. 🙂
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Thank you Josette. 🙂
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Absolutely mouth watering ..yumm..
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Thank you! 🙂
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Love the idea of that spice mix! Could you replace dried limes for sumac?
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Looks quite delicious! And…the pears on your header…look so divine!
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Thank you Victoria!
I posted the pears recipe a couple of weeks ago. They are very easy to make. I hope you’ll enjoy this recipe as well. 🙂
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Ronit– I loved how the chicken thighs turned out when I made this recipe! I’m thinking about making this for my in laws, but they don’t like chicken thighs. what are your thoughts about making this with bone-in, skin on chicken breasts?
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Such a shame! Thighs really work best in this dish…
However, I think bone-in skin-on breasts can work, but I would suggest to cover them with the vegetables for the first 30 minutes of roasting, so that they will not dry while roasting, then uncover in the last 10-15 minutes, so that the skin will still get a bit of color.
I hope it will work well and hope you’ll all have a great dinner. 🙂
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