Kotopoulo Kokinisto: One Pan Roasted Chicken & Potatoes in a Tomato Sauce (2024)

Ingredients

• 1 (2.5-3 pounds) chicken, cut into pieces
• 1 and ½ pounds of potatoes, peeled and cut into 1 and ½ inch cubes
• 2 teaspoons salt, or more
• Black pepper, to taste
• Pinch of crushed red pepper flakes
• 1 teaspoon cumin powder
• 1 teaspoon dried oregano
• 3-4 tablespoons olive oil
• 1 small onion, very finely chopped
• For garnish: feta cheese and chopped fresh parsley

For the sauce:

• 28 ounces canned tomatoes, pureed
• 3-4 garlic cloves, grated
• ½ teaspoon of granulated sugar or honey, optional
• 1 cup of chicken broth or water
• 2-3 tablespoons Harissa paste

Instructions

1. Preheat the oven to 425 °F, 220 °C.
2. Place the chicken and potatoes in a 9 by 13 by 2.95-inch baking pan and drizzle with olive oil. Season with salt, pepper, cumin, and red pepper flakes.
3. Add the chopped onions to the pan.
4. Puree all of the sauce ingredients together in a blender until smooth.
5. Add all of the sauce ingredients on top and toss everything together.
6. Cover with a large piece of crumpled parchment paper. Crumbling the parchment helps keep it in place. You can also wet it and squeeze the water out, then cover the tray.
7. Place in the center rack of the preheated oven and bake covered for 30 minutes.
8. Uncover and mix everything one more time.
9. Return to the oven and raise the temperature to 450 °F, 230 °C and bake until the chicken is cooked, and the potatoes are fork-tender. About 45-50 minutes longer. Taste and adjust seasoning if needed.
10. Garnish with chopped parsley and serve with feta cheese and some toasted bread to mop up that delicious sauce.