Mediterranean Roasted Chicken and Potatoes

Mediterranean Roasted Chicken and Potatoes

There isn’t anything I love more than an easy recipe that can be whipped up quickly for Shabbat and make my husband drool. We eat a lot of chicken in this house and lately I’ve been getting really bored of the staples so I took a chance and did something new. Scroll down to get started and feed your belly. I won’t keep writing because I can’t stand when I search for a recipe then I need to read a novel before I even get to it.

P.S. This recipe is paleo friendly too!


  • 2 bone-in chicken breasts

  • 6 medium-sized potatoes

  • 2 cups baby or chopped carrots

  • 1 cup olive oil, plus more for a drizzle

  • ½ white onion

  • Juice of 2 lemons

  • 6 cloves garlic, minced or pressed

  • 3 tbsp oregano

  • 2 tbsp cumin

  • 2 tbsp salt

  • 1 tbsp turmeric

  • 1 tsp sweet paprika


  • Combine the juice of 2 lemons, olive oil, garlic, oregano, cumin, salt, and sweet paprika into a bowl. Whisk it together.

  • In a shallow dish or bowl place the chicken and pour the spice mixture over it. Let marinate overnight or if you’re in a rush let it sit for 15-30 minutes.

  • Once the chicken has marinated preheat the oven to 425 degrees.

  • Quarter the potatoes and slice the onion into thick pieces lengthwise.

  • In an oven safe dish, place the chicken and any remaining marinade.

  • Then add the potatoes, carrots, and onion around the chicken and lightly toss in the marinade to coat. If the potatoes seem a bit dry drizzle with a little olive oil and a sprinkle of salt.

  • Bake at 425 degrees for 45-55 minutes.


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