Roasted Chicken and Potatoes with Garlic, Turmeric, and Cinnamon

Some dishes don't need much introduction. They're the kind of meals that fill the house with an irresistible aroma and instantly create a feeling of warmth, comfort, and home.

This roasted chicken and potatoes recipe is one of those classics. A simple blend of garlic, turmeric, and a touch of cinnamon transforms everyday ingredients into a flavorful family meal. The garlic becomes sweet and caramelized as it roasts, the turmeric gives everything a beautiful golden color, and the cinnamon adds subtle warmth that makes the dish feel especially festive.

Whether you're serving it for Shabbat or a weeknight dinner, this recipe is always a crowd-pleaser.

Ingredients

• 8 chicken pieces (drumsticks, thighs, or a combination)
• 6 large potatoes, sliced into thick rounds
• 1 medium onion, roughly chopped
• 1/2 cup water

For the Seasoning

• 5 tablespoons olive oil
• 3 garlic cloves, crushed
• 1 teaspoon chicken bouillon powder
• 1/4 teaspoon ground cinnamon
• 1/3 teaspoon turmeric
• 1 teaspoon salt
• Freshly ground black pepper, to taste

Instructions

Prepare the Chicken and Potatoes

Preheat the oven to 350°F (180°C).

In a small bowl, combine the olive oil, garlic, bouillon powder, cinnamon, turmeric, salt, and black pepper. Mix until well blended.

Place the chicken, potatoes, and onion in a large bowl or directly on a parchment-lined baking sheet. Pour the seasoning mixture over everything and toss well to coat evenly.

Bake

Arrange the chicken and vegetables in a single layer on the prepared baking sheet or in a large baking dish.

Pour the water around the chicken and potatoes.

Cover tightly with aluminum foil or parchment paper and bake for 1½ hours.

Remove the cover and continue baking for an additional 20 to 30 minutes, or until the chicken is deeply golden and the potatoes are tender and lightly browned.

Serving Suggestions

Serve hot with fluffy rice, couscous, or a fresh green salad for a complete and satisfying meal.

Enjoy!