Arabic Baked Chicken with Potatoes

This recipe comes from my BFF Jaime's Aunt Pati... and its absolutely delicious!! I made this last Sunday for dinner - it was the perfect meal! It filled the house with awesome smells from the arabic spices and wow did it taste good!! We all loved it. Carson ate his entire first serving and wanted more potatoes and chicken! Definitely a keeper and it'll be a regular thing in our house, for sure! Thanks for the wonderful recipe, Aunt Pati!!! :)

I used one of my organic, free-range whole chickens. I just thawed it and butchered it up. And I used a mixture of yellow and red potatoes from our garden. The arabic spices can be found at your local arabic store.

Arabic Baked Chicken with Potatoes

1 pkg Pick-O-Chicks chicken or whole chicken cut up
1 - 1 1/2 teaspoons mixed spices
1 1/2 teaspoon ground sumac
1/2 teaspoon salt (to taste)
1/4 teaspoon pepper (to taste)
3 cloves garlic minced
1/2 small onion cut in rings
1 1/2 - 2 pounds baking potatoes washed (no need to peel)

Preheat oven to 400F Wash chicken and place in large bowl. Add spices, sumac, salt, pepper, garlic. Let stand covered for 3 or more hours, refrigerated. Meanwhile, wash potatoes and slice. You can slice them like french fries or slice thin like for potato chips (I sliced mine thin). In a shallow baking dish, at least 13X9 (may need a larger pan - I used my huge cast iron lasagna pan) lightly grease the bottom with a slight amount of olive oil. Place onion rings in pan, then place potato slices. Lightly salt the potato layer. Place marinated chicken on top of potatoes and place on lower rack of oven for approximately 1 hour. Turn chicken about half way through cooking time.