Ingredients
Equipment
Method
- Preheat oven to 400°F. Dry the chicken and potatoes well with a paper towel and place on a 9 x 13 oven-safe rimmed baking dish.
- In a small bowl, whisk together the olive oil, lemon juice, garlic, 7 Spice, paprika, salt and pepper. Drizzle over the chicken in the pan. Add the potatoes and use your hands to evenly coat the chicken and potatoes with the sauce.
- Bake uncovered for 55-65 minutes until the potatoes are fork tender and the chicken is cooked through. Broil for 3-5 more minutes if needed for a golden brown color.
- Allow the chicken to rest for 5 minutes before serving. Garnish with fresh parsley.
Nutrition
Notes
Pro Tips: To ensure the best results, avoid crowding the pan, pat the chicken and potatoes thoroughly dry before marinating, and use a meat thermometer to confirm the chicken reaches an internal temperature of 165°F (74°C). While optional, flipping the potatoes midway through baking can help achieve more even browning. Serving Suggestions: This meal is complete on its own, but pairs wonderfully with a simple green salad, steamed green beans, roasted asparagus, or fluffy couscous. Storage & Reheating: Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat gently in the microwave or, for best crispiness, in an oven preheated to 350°F (175°C) until warmed through. Variations: Enhance the dish with fresh herbs like rosemary or thyme, add red pepper flakes for a kick, or incorporate other quick-cooking vegetables like bell peppers, zucchini, or cherry tomatoes during the last 20-30 minutes of baking. A squeeze of orange juice or zest can offer a citrus twist, or add Kalamata olives and sun-dried tomatoes for a Mediterranean flare. Nutrition information is estimated based on common ingredients and serving sizes and may vary.