Name: Spiced Algerian Roast Chicken with Potatoes
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 3.5 lbs whole chicken, cut into bone-in pieces; 1.5 lbs Yukon Gold potatoes, peeled and cut into wedges; 4 tbsp olive oil; 4 cloves garlic, minced; 1 tbsp tomato paste; 1 tbsp ground cumin; 1 tbsp sweet paprika; 1 tsp ground coriander; 1/2 tsp cayenne pepper; 1 lemon, zested and juiced; 1 tsp salt; 1/2 tsp freshly cracked black pepper

Preheat your oven to 400°F (200°C) and lightly grease a large roasting pan with a tablespoon of olive oil.

In a small bowl, whisk together the remaining olive oil, minced garlic, tomato paste, lemon juice, lemon zest, cumin, paprika, coriander, cayenne pepper, salt, and black pepper until a thick paste forms.

Pat the chicken pieces dry with paper towels, then rub two-thirds of the spice paste evenly over and under the skin of the chicken.

Toss the potato wedges in the remaining spice paste until they are thoroughly coated, ensuring every piece has a beautiful red-orange hue.

Arrange the potatoes in a single layer at the bottom of the roasting pan, and place the spiced chicken pieces on top of the potatoes.

Roast in the preheated oven for 50 to 60 minutes, or until the chicken skin is crispy and golden brown, and the thickest part of the meat reaches an internal temperature of 165°F (74°C).

Let the chicken rest for 10 minutes before carving to keep the juices locked in, then serve hot alongside the tender, pan-dripping-soaked potatoes.