One Pan Berbere Chicken with Dill Roasted Potatoes

This hearty berbere chicken and dill roasted potatoes dinner recipe comes together easily on one sheet pan! Serve with feta and pickled red onions for a truly flavorful, easy dinner.

this recipe

A couple months ago Andy (my partner) picked me up some berbere seasoning from local shop, and I whipped up this exact berbere chicken dinner. We served it with our go-to creamy cucumber salad, some pickled red onions already in the fridge, and some crumbled feta... and just, WOW. Let's just say as a family of three, we had no leftovers that night and promptly made it again the following week.

What makes this recipe a keeper for me:

• The meat + potatoes come together on one sheet pan. Easy.
• The warm, smoky berbere spices contrast with the feta and creamy cucumber salad, which is optional but such a treat.
• The punch of easy pickled red onions takes this recipe over the top. I'll share how to whip up a quick batch if you have time!

If you're a busy person looking for a new easy weeknight dinner that hits all the right notes, this one is an easy win. Let's make it together!

Key Ingredients

• Chicken - The only strong recommendation I have here is using bone-in, skin-on. It'll create the juiciest, most delicious results and is honestly foolproof because it's hard to overcook. I use thighs, drumsticks, and chicken legs interchangeably in this recipe all the time. But for reference, pictured here are bone-in chicken thighs.
• Berbere seasoning - Berbere seasoning is an Ethiopian spice blend that's warm, slightly smoky, and complex. And I am SO obsessed that it's been my go-to seasoning for meat, fish, and chickpeas. You can find this seasoning in larger grocery stores and some local retailers (our is from The Deliciouser, local to Madison). If you're ordering online, I recommend the Frontier Coop berbere seasoning!
• Best potatoes to use - Opt for a smaller potato variety here if you can! Think baby reds, new potatoes, or gold potatoes. We'll be cutting them in half, and the chicken juice will steam roast them in the pan until they're soft on the inside and golden brown on the outside. So good!

If you have some time while everything's in the oven, definitely whip up that creamy cucumber salad I mentioned! The cool, crunchy, and creamy contrast with the smoky berbere is next-level.

Step-by-Step Instructions

1. Step 1: Preheat your oven to 425 degrees and line a sheet pan with parchment paper. Place thinly sliced red onions, salt, and sugar in a jar (I like a 16-ounce wide mouth mason jar). Fill it halfway with hot water and the remaining half with white vinegar. Cover and gently shake and tilt to combine. Set aside to pickle while you make the rest!

2. Step 2: Place the chicken thighs onto the sheet pan or in a bowl and brush all sides with olive oil. Season generously with berbere seasoning and salt, make sure to get some under the skin if you can.

3. Step 3: In a separate medium-large bowl, place the halved potatoes, more olive oil, fresh dill, and salt. Toss to get each potato nicely coated.

4. Step 4: Transfer the potatoes to the sheet pan in an even layer surrounding the chi/imcken. Sprinkle black pepper over everything, then bake at 425 for 30-35 minutes, stirring potatoes lightly halfway through. Allow to cool for a few minutes, then serve with pickled red onions and feta!