Description
This one-pan berbere chicken with dill roasted potatoes is bold, cozy, and no-fuss—perfect for an easy dinner with big flavor. Serve with cucumber salad, pickled onions, and feta for fresh and balanced dinner.
Ingredients
Units
Scale
- 1 small red onion, thinly sliced
- 1 cup hot water
- 1/2-1 cup white vinegar
- 1/2 tablespoon sugar
- 1.5 teaspoons salt, divided
- 1.5-2 pounds bone-in chicken thighs (about 4 thighs)
- 1.5 tablespoons extra virgin olive oil, divided
- 1.5 tablespoons berbere seasoning
- 16 ounces small potatoes (such as baby red, new potatoes, gold), cut in half
- 1/4 cup finely chopped fresh dill
- Black pepper, to taste
- Feta, for serving
- Optional: 1 recipe creamy cucumber salad or herbed yogurt sauce
Instructions
- Prep + pickle. Preheat your oven to 425 degrees and line a sheet pan with parchment paper. Pack a 16-ounce jar (I love wide mouth jars!) with onion slices, sugar, and 1/2 teaspoon of the salt. Fill the jar halfway with hot water and the remaining half with vinegar. Stir, or cover and very gently shake or tilt to dissolve sugar and salt. Uncover and set aside.
- Season chicken. Place chicken in a bowl or on the sheet pan, and use 1 tablespoon of the olive oil to coat the pieces (I love using a pastry brush here). Season each piece all the way around with berbere seasoning and 1/2 teaspoon of the salt. Feel free to adjust olive oil and spices to the amount of chicken you're making. You want them to be nicely coated!
- Season potatoes. Place the halved potatoes in a medium-large bowl with remaining 1/2 tablespoon olive oil, remaining 1/2 teaspoon salt, and fresh dill. Toss to coat well, then transfer to the sheet pan surrounding the chicken, in an even layer. Sprinkle a bit of black pepper over everything.
- Roast. Roast the chicken and potatoes together for 30 minutes, lightly stirring potatoes at about 20 minutes in. Dinner is ready when potatoes are golden brown and the chicken is crispy on the outside and cooked to 165 degrees, if you're using a kitchen thermometer. Let it rest for a few minutes after it comes out of the oven, then serve with pickled red onions and feta.
Notes
- Optional cool + creamy element. The creaminess of the herby Greek yogurt sauce and smoky berbere is next-level! While chicken is the oven, you can whip up a creamy yogurt cucumber salad or a simple herbed yogurt sauce to achieve this.
- Air fryer. You can totally make this chicken in the air fryer as well! Season according to the recipe, then air fry at 390 degrees for 23-24 minutes.
- Storage instructions. Store leftovers in an airtight container in the fridge for up to 5 days. Store the pickled red onions, feta, and cucumber salad separately and assemble once ready to eat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Roast, one pan
- Cuisine: Ethiophian-inspired
Nutrition
- Serving Size: 1 thigh + potatoes
- Calories: 593
- Sugar: 2 g
- Sodium: 2912.7 mg
- Fat: 40.2 g
- Carbohydrates: 21.1 g
- Fiber: 2.5 g
- Protein: 36.4 g
- Cholesterol: 200.2 mg
