Fragrant Roast Chicken Thighs with Potatoes

Ingredients

• 11/4 kg chicken thighs (or one whole chicken) - أوراك الدجاج
• For the chicken marinade:
• 1 large red onion (or white) - بصلة حمراء
• 1 teaspoon Dijon mustard - مسطردة ديجون
• 3 tablespoon vinegar - خل
• 3 pod cardamom - حبهان
• 1/2 teaspoon cinnamon powder - قرفة
• 1/2 teaspoon ginger powder - بودرة جنزبيل
• 1/2 teaspoon garlic powder - بودرة ثوم
• 1/2 teaspoon sumac - سماق
• 1 teaspoon oregano (plus extra to garnish) - أوريجانو/ زعتر
• 3/4 teaspoon salt (or to taste) - ملح
• 1/4 teaspoon black pepper - فلفل أسود
• For the potatoes:
• 3 medium potatoes - بطاطس
• 1 teaspoon oregano - أوريجانو/ زعتر
• 1/2 teaspoon garlic powder - بودرة ثوم
• salt and pepper (to taste) - ملح و فلفل
• 1/4 cup water - ماء
• 1 drizzle olive oil - زيت زيتون

Step by step

1. To prepare the chicken marinade, slice the onion into four quarters and place it into a small blender with the rest of the marinade ingredients. Pulse until creamy and well combined. (Alternatively you can grate the onion and mix it with the rest of the ingredients in a bowl, preferably using ground cardamom instead of pods).
2. Rub the chicken with the marinade. Cover and leave to marinate in the fridge for at least 3 hours or for best results overnight.
3. Preheat oven to 180C. Peel and cut the potatoes into wedges. Place them in the baking dish and sprinkle with oregano, garlic powder, salt and pepper. Add water.
4. Arrange marinated chicken on the potatoes. Sprinkle with extra oregano and add a drizzle of olive oil. Bake for 60 minutes or until chicken and potatoes are cooked through. Serve immediately.