Roasted Chicken with Peas and Potatoes in Spiced Onion Sauce Recipe
This flavorful Chicken with Peas & Potatoes recipe combines tender chicken drumsticks with sautéed onions, baby potatoes, and sweet peas, all seasoned with a warm blend of paprika, allspice, and turmeric. Slow-baked in the oven with a touch of date syrup, this dish offers a comforting, hearty meal perfect for family dinners.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Ingredients
Chicken and Vegetables
- 8 chicken drumsticks
- 1 1/2 lbs baby yellow potatoes, sliced in half
- 2 yellow onions, sliced into strips
- 1 bag frozen peas (10 oz)
Seasonings and Liquids
- 1 1/2 cups water
- 1 tbsp date syrup
- 2 tbsp paprika
- 1 tbsp allspice
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 1/4 tsp salt
- 1/4 tsp turmeric
- 1/4 cup olive oil
Instructions
- Preheat the oven. Set your oven to 400°F (204°C) to prepare for baking the dish.
- Sauté onions. Heat a large braiser or skillet over medium heat and add the olive oil. Once hot, add the sliced onions and sauté for about 15 minutes, stirring occasionally until they are slightly browned.
- Add potatoes and spices. Add the halved baby yellow potatoes to the pan, then sprinkle in paprika, allspice, black pepper, garlic powder, salt, and turmeric. Mix thoroughly to coat the potatoes and onions with the spice blend.
- Add water and peas. Pour 1 1/2 cups water into the pan, then stir in the frozen peas. Arrange the chicken drumsticks nestled among the vegetables, ensuring good contact.
- Add date syrup and cover. Drizzle 1 tablespoon of date syrup over the chicken and vegetables. Cover the pan with a lid to prepare for baking.
- Bake covered and uncovered. Place the covered pan in the preheated oven and bake for 60 minutes. After this period, remove the lid and continue baking uncovered for an additional 20 minutes to slightly brown the chicken and reduce the sauce.
- Serve. Before serving, spoon any extra sauce over the chicken for added flavor and moisture.
Notes
- If you do not have date syrup, you can substitute with honey or maple syrup, but the flavor will slightly differ.
- Using a braiser or oven-safe skillet is important to withstand oven baking and allow stovetop sautéeing.
- For a crispier chicken skin, broil the dish for 2-3 minutes at the end, watching carefully to avoid burning.
- This dish can be made a day ahead; reheat covered in the oven at 350°F for about 20 minutes.
- Feel free to swap baby yellow potatoes with red or fingerling potatoes according to preference.
