This baked “chop-shish” is a quick, deeply satisfying way to serve chicken with potatoes: crisp and golden on the outside, juicy and fragrant inside. Thread it onto skewers or bake it straight on a sheet pan — no fuss, just good food.
Ingredients
- Potatoes — 800 g (1 lb 12 oz)
- Chicken breast — 500 g (1 lb 2 oz)
- Onion — 1 pc.
- Garlic — 3 cloves
- Vegetable oil — 2 tbsp
- Sweet paprika — 1 tsp
- Turmeric — 1/2 tsp
- Ground coriander — 1/2 tsp
- Black pepper — 1/2 tsp
- Salt — 1 tsp (or to taste)
- Potato starch — 1 tbsp (for extra crispness)
- Lemon juice — 1 tbsp
- Fresh herbs, for serving — to taste
Step-by-Step Recipe
- Prepare the chicken: cut the breast into 3–3.5 cm pieces (about 1 1/4–1 1/2 inches).
- Make the marinade: combine the oil, lemon juice, minced garlic, paprika, turmeric, coriander, pepper, and salt. Toss with the chicken and let it sit for 20–30 minutes.
- Prepare the potatoes: peel and cut into large 3–4 cm pieces (about 1 1/4–1 1/2 inches), rinse off the starch, and pat very dry.
- For a crisp crust, toss the potatoes with potato starch and a pinch of salt.
- Thread onto wooden skewers, alternating potato, chicken, and onion. If you don’t want to use skewers, simply spread everything out on the baking sheet without crowding.
- Arrange the skewers or pieces on a parchment-lined baking sheet. Bake at 220°C (428°F) for 25–30 minutes, turning halfway through. The chicken should be cooked through and the surface beautifully browned.
- For maximum crunch, broil for 3–5 minutes at the end.
- Serve hot, finished with fresh herbs. It’s excellent with garlic yogurt sauce or ketchup.
Nutrition per Serving
| Calories | 372 kcal |
|---|---|
| Protein | 29 g |
| Fat | 8 g |
| Carbohydrates | 38 g |
| Fiber | 4.5 g |
| Sugars | 3 g |
| Sodium | 500 mg |
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
Tips and Variations
- No skewers: bake on a rack set over a sheet pan so everything crisps up on all sides.
- Even more crunch: parboil the potatoes for 3–4 minutes, drain well, dry thoroughly, then add the starch.
- Chicken swap: boneless chicken thighs work beautifully; add 3–5 minutes to the baking time.
- Spice it your way: try poultry seasoning, adjika, garlic powder, dried thyme, or rosemary.
- For heat: add 1/2 tsp chili flakes to the marinade.
What to Serve With It
- Light yogurt-garlic sauce with lemon and dill
- Tkemali, satsebeli, or tomato sauce
- Crisp salad: cucumbers, radishes, herbs, and a squeeze of lemon
FAQ
Can I use chicken thighs instead of chicken breast?
Yes. Thigh meat will be even juicier. Bake for 3–5 minutes longer and check for doneness by the clear juices.
Do I need to boil the potatoes before baking?
No, but a quick 3–4 minute parboil followed by thorough drying will make the crust noticeably crisper.
How do I make it without skewers?
Spread the chicken and potatoes on the baking sheet in a single layer with space between each piece. Turn halfway through and, if you like, finish under the broiler for 3–5 minutes.
Which sauces work best?
Garlic yogurt, garlic aioli, ketchup, barbecue sauce, or tkemali all suit this dish beautifully.