Baharat Chicken with Potatoes and Herb-Date Salad
By Camila ChaparroPublished on October 13, 2025
Time
1¼ hours
Yield
Serves 4
Ingredients
Chicken and Potatoes
1 tablespoon baharat 1¾ teaspoons table salt, divided8 (5- to 7‐ounce) bone-in chicken thighs 1½ pounds small red or yellow potatoes, halved4 teaspoons pomegranate molassesSpiced Oil
¼ cup extra-virgin olive oil 1 tablespoon ground dried Aleppo pepper 2 teaspoons coriander seeds ⅛ teaspoon table saltSalad
4 teaspoons extra-virgin olive oil 1 tablespoon lemon juice ⅛ teaspoon table salt ½ fennel bulb, cored and sliced thin1 cup coarsely chopped fresh parsley 1 cup coarsely chopped fresh dill 1 cup coarsely chopped fresh mint ½ cup Pitted Castelvetrano olives, halved3 ounces pitted dates, chopped (½ cup)1 shallot, sliced thin1 blood orange, peeled and segmented (optional)Before You Begin
Use potatoes that are 1 to 2 inches in diameter. Pomegranate molasses with added sugar will brown faster in step 4. The spiced oil can be made a week in advance; we love the flavor it adds, but you can omit it if desired. We like to drizzle plain yogurt in addition to the spiced oil over the finished dish.
Instructions
- Adjust oven racks to upper-middle and lowest positions and heat oven to 450 degrees. Combine 1 tablespoon baharat and 1 teaspoon table salt in bowl; set aside.
- Use sharp knife to cut away any pockets of fat and any skin that extends beyond meat of 8 (5- to 7‐ounce) bone-in chicken thighs and reserve trimmings. Pat chicken dry with paper towels, then sprinkle 2 teaspoons spice mixture over flesh side of thighs. Using tip of paring knife, poke skin of each thigh 8 to 10 times. Rub remaining spice mixture over skin.
- Scatter reserved trimmings over surface of rimmed baking sheet. Roast on lower rack until trimmings are mostly crisped and fat is rendered, 8 to 10 minutes. Discard crisped trimmings, leaving fat behind.
- Add 1½ pounds halved small red or yellow potatoes and remaining ¾ teaspoon salt to fat on sheet and stir to coat. Arrange potatoes cut side down, in even layer over sheet, then nestle chicken skin side down between potatoes. Roast on lower rack until undersides of potatoes are starting to brown around edges, about 20 minutes. Flip potatoes cut side up, then arrange around perimeter of sheet, moving thighs, skin side up, to center of sheet. Roast on upper rack until chicken is browned and crisp and potatoes are golden, about 7 minutes. Brush chicken skin with 4 teaspoons pomegranate molasses, then return to oven and roast until skin is glossy and largest thigh registers at least 185 degrees, 1 to 3 minutes more. Transfer chicken and potatoes to platter.
- While chicken is cooking, microwave ¼ cup extra-virgin olive oil, 1 tablespoon ground dried Aleppo pepper, 2 teaspoons coriander seeds, and ⅛ teaspoon salt until bubbly and fragrant, 1 to 2 minutes. Set aside. (Oil can be stored in airtight container at room temperature for up to 1 week.)
- Whisk 4 teaspoons extra-virgin olive oil, 1 tablespoon lemon juice, and ⅛ teaspoon salt together in medium bowl. Add ½ cored and thinly sliced fennel bulb; 1 cup coarsely chopped fresh parsley; 1 cup coarsely chopped fresh dill; 1 cup coarsely chopped fresh mint; ½ cup halved and pitted Castelvetrano olives; 3 ounces chopped pitted dates; 1 thinly sliced shallot; and 1 peeled and segmented blood orange, if using, and gently toss to combine. Scatter salad around chicken and potatoes with salad, drizzling with spiced oil.
for the chicken and potatoes
for the spiced oil
for the salad
Time
1¼ hoursYield
Serves 4Ingredients
Chicken and Potatoes
1 tablespoon baharat
1¾ teaspoons table salt, divided
8 (5- to 7‐ounce) bone-in chicken thighs
1½ pounds small red or yellow potatoes, halved
4 teaspoons pomegranate molasses
Spiced Oil
¼ cup extra-virgin olive oil
1 tablespoon ground dried Aleppo pepper
2 teaspoons coriander seeds
⅛ teaspoon table salt
Salad
4 teaspoons extra-virgin olive oil
1 tablespoon lemon juice
⅛ teaspoon table salt
½ fennel bulb, cored and sliced thin
1 cup coarsely chopped fresh parsley
1 cup coarsely chopped fresh dill
1 cup coarsely chopped fresh mint
½ cup Pitted Castelvetrano olives, halved
3 ounces pitted dates, chopped (½ cup)
1 shallot, sliced thin
1 blood orange, peeled and segmented (optional)
Ingredients
Chicken and Potatoes
1 tablespoon baharat
1¾ teaspoons table salt, divided
8 (5- to 7‐ounce) bone-in chicken thighs
1½ pounds small red or yellow potatoes, halved
4 teaspoons pomegranate molasses
Spiced Oil
¼ cup extra-virgin olive oil
1 tablespoon ground dried Aleppo pepper
2 teaspoons coriander seeds
⅛ teaspoon table salt
Salad
4 teaspoons extra-virgin olive oil
1 tablespoon lemon juice
⅛ teaspoon table salt
½ fennel bulb, cored and sliced thin
1 cup coarsely chopped fresh parsley
1 cup coarsely chopped fresh dill
1 cup coarsely chopped fresh mint
½ cup Pitted Castelvetrano olives, halved
3 ounces pitted dates, chopped (½ cup)
1 shallot, sliced thin
1 blood orange, peeled and segmented (optional)
Ingredients
Chicken and Potatoes
1 tablespoon baharat
1¾ teaspoons table salt, divided
8 (5- to 7‐ounce) bone-in chicken thighs
1½ pounds small red or yellow potatoes, halved
4 teaspoons pomegranate molasses
Spiced Oil
¼ cup extra-virgin olive oil
1 tablespoon ground dried Aleppo pepper
2 teaspoons coriander seeds
⅛ teaspoon table salt
Salad
4 teaspoons extra-virgin olive oil
1 tablespoon lemon juice
⅛ teaspoon table salt
½ fennel bulb, cored and sliced thin
1 cup coarsely chopped fresh parsley
1 cup coarsely chopped fresh dill
1 cup coarsely chopped fresh mint
½ cup Pitted Castelvetrano olives, halved
3 ounces pitted dates, chopped (½ cup)
1 shallot, sliced thin
1 blood orange, peeled and segmented (optional)
Why This Recipe Works
We’re always looking for inspired spins on chicken and potatoes so we can keep them in the weekly rotation, and the sheet pan lets us get creative here. We trim excess fat and skin, cook these trimmings alone on the sheet pan enough to render them, and then toss the potatoes in this super flavorful fat (instead of oil) before roasting until crispy on the now-hot sheet. The thighs receive a rub of Baharat, a fragrant mixture of warm spices that varies from region to region of the eastern Mediterranean, and join the potatoes to roast. In the last minutes of cooking, we brush the chicken with some complementary sweet-tart pomegranate molasses. To complement the flavors and brighten the dish, we create a super-textural salad while the food is roasting: Its delicate herbs, buttery olives, jammy dates, crunchy fennel, and juicy oranges really freshen things up. Adorned with the salad, the dish is striking; serving it right out of the sheet pan is fun and dramatic.
Before You Begin
Use potatoes that are 1 to 2 inches in diameter. Pomegranate molasses with added sugar will brown faster in step 4. The spiced oil can be made a week in advance; we love the flavor it adds, but you can omit it if desired. We like to drizzle plain yogurt in addition to the spiced oil over the finished dish.
Instructions
- Adjust oven racks to upper-middle and lowest positions and heat oven to 450 degrees. Combine 1 tablespoon baharat and 1 teaspoon table salt in bowl; set aside.
- Use sharp knife to cut away any pockets of fat and any skin that extends beyond meat of 8 (5- to 7‐ounce) bone-in chicken thighs and reserve trimmings. Pat chicken dry with paper towels, then sprinkle 2 teaspoons spice mixture over flesh side of thighs. Using tip of paring knife, poke skin of each thigh 8 to 10 times. Rub remaining spice mixture over skin.
- Scatter reserved trimmings over surface of rimmed baking sheet. Roast on lower rack until trimmings are mostly crisped and fat is rendered, 8 to 10 minutes. Discard crisped trimmings, leaving fat behind.
- Add 1½ pounds halved small red or yellow potatoes and remaining ¾ teaspoon salt to fat on sheet and stir to coat. Arrange potatoes cut side down, in even layer over sheet, then nestle chicken skin side down between potatoes. Roast on lower rack until undersides of potatoes are starting to brown around edges, about 20 minutes. Flip potatoes cut side up, then arrange around perimeter of sheet, moving thighs, skin side up, to center of sheet. Roast on upper rack until chicken is browned and crisp and potatoes are golden, about 7 minutes. Brush chicken skin with 4 teaspoons pomegranate molasses, then return to oven and roast until skin is glossy and largest thigh registers at least 185 degrees, 1 to 3 minutes more. Transfer chicken and potatoes to platter.
- While chicken is cooking, microwave ¼ cup extra-virgin olive oil, 1 tablespoon ground dried Aleppo pepper, 2 teaspoons coriander seeds, and ⅛ teaspoon salt until bubbly and fragrant, 1 to 2 minutes. Set aside. (Oil can be stored in airtight container at room temperature for up to 1 week.)
- Whisk 4 teaspoons extra-virgin olive oil, 1 tablespoon lemon juice, and ⅛ teaspoon salt together in medium bowl. Add ½ cored and thinly sliced fennel bulb; 1 cup coarsely chopped fresh parsley; 1 cup coarsely chopped fresh dill; 1 cup coarsely chopped fresh mint; ½ cup halved and pitted Castelvetrano olives; 3 ounces chopped pitted dates; 1 thinly sliced shallot; and 1 peeled and segmented blood orange, if using, and gently toss to combine. Scatter salad around chicken and potatoes with salad, drizzling with spiced oil.
for the chicken and potatoes
for the spiced oil
for the salad
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