Roasted Chicken & Potatoes with Baharat

This was oven-roasted chicken & potatoes with Baharat.

Thinking about what we can do with Baharat I made for Tabbouleh, roasted chicken was a feasible idea because three pieces of chicken thighs leftover from Chicken Canzanese have been waiting for me in the freezer.

I mixed Baharat with fresh garlic, ginger, cilantro and peanut oil, and marinated chicken thighs with the marinade for about seven hours, and roasted them with potatoes.

Chicken tasted great with Baharat. And potatoes were wonderfully seasoned with chicken-Baharat juice. Their outside was super crispy with chicken fat while the inside was creamy. That was my dream potatoes! For me, the potatoes became a main dish; chicken was a side.