ROASTED SEPHARDIC (YEMENITE) CHICKEN WITH POTATOES

Roasted Sephardic (Yemenite) Chicken With Potatoes image

Provided by AniSarit

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 15

1 roasting chicken, cup up into all its parts, and cleaned, skin on
5 potatoes, sliced into 1/2inch rounds (I love Yukon Gold, but Russet will do fine!)
1 onion, thinly sliced
1 red bell pepper, sliced
1 large ripe tomatoes, sliced (you can use whole cherry tomatoes)
3 tablespoons olive oil (can use more if you don't have restrictions)
1 tablespoon paprika
1 tablespoon cumin
1 tablespoon turmeric
1/2 tablespoon hawaij
1/2 tablespoon ground allspice
kosher salt (don't be skimpy here!!)
ground black pepper
garlic (I use 6 cloves) (optional)
green pitted olive (I use 2 handfuls) (optional)

Steps:

Preheat oven to 400deg F.
In a large pan, place the chicken, potatoes, onions, red pepper, and the optional ingredients (if you're using them), and drizzle all the spices and olive oil on top, and mix well to coat everything (I recommend doing this with latex gloves as the turmeric can be a real pain to take off of skin!).
Relayer so that the chicken skin side is up and that all the chicken is on one layer. Add the tomato slices (or whole cherry tomatoes).
Cover with aluminum foil and bake for about an hour. Baste with juices mid-way if you like, and ensure the chicken is cooked all the way through (may need more time if pieces are large).
It's ready when a fork easily breaks the potatoes, and the chicken is soft.
Remove foil, and broil for 3-5minutes until chicken skin and potatoes are crispy on top (careful not to burn!).
Enjoy!