Directions
Prep chicken:
- Line a quarter sheet pan with parchment paper and set aside. Rinse chicken thighs, pat dry and set aside. In a large bowl, mix 2 tablespoons olive oil and 2 1/2 teaspoons of Oaktown Spice Baharat. Add chicken thighs and coat them completely with the spice mixture. Place thighs on prepped sheet pan and season with salt and pepper. Store uncovered in refrigerator overnight.
Next day:
Preheat oven to 450 degrees. In a 9x13 baking dish, pour in chicken broth and the juice of 1 lemon, reserving the halves.
Arrange thighs over the liquid mixture and drizzle with a little more olive oil. Roast for about 30 minutes.
Meanwhile, prep the potatoes. In a large bowl, toss potatoes with the remaining olive oil, Baharat and season with salt and pepper, cutting larger potatoes in half.
When chicken has roasted 30-35 minutes, remove from oven and nudge the potatoes into the same pan with the chicken. Add reserved lemon halves to dish. Return to oven and roast for another 30 minutes, or until the chicken is cooked through and the potatoes are roasted.* Shake the pan a few times during the final half hour to ensure even cooking of potatoes.
Recipe Note
*If you feel your thighs are getting a bit dark, loosely cover with tin foil last 10 minutes of cooking.
LOVE this cozy spice. For this recipe I would parboil potatoes first, or be prepared for more time needed than recipe calls for – chicken was done before the potatoes with the timing listed. And, worth the wait!