Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large mixing bowl, combine 2 tablespoons gochujang paste, 4 tablespoons olive oil, 3 minced garlic cloves, 3 tablespoons lemon juice, 1 tablespoon smoked paprika, 1 teaspoon ground allspice, 0.5 teaspoon ground cumin, 1 tablespoon date molasses, 0.5 teaspoon salt, and 0.25 teaspoon black pepper.

2. 2

   Add 1.5 kg of chicken pieces to the marinade and ensure all pieces are thoroughly coated, then cover the bowl and refrigerate for at least 2 hours or preferably overnight.

3. 3

   Preheat your oven to 200°C (390°F) and toss 700 grams of Yukon Gold potato wedges with 2 tablespoons olive oil, 1.5 tablespoons sumac, 0.5 teaspoon salt, and 0.25 teaspoon black pepper on a large baking sheet.

4. 4

   Arrange the marinated chicken pieces and seasoned potato wedges in a single layer on the baking sheet, ensuring there is some space between each piece for even roasting.

5. 5

   Roast for 25 minutes, then carefully flip the chicken and potatoes, continuing to roast for another 20-25 minutes until the chicken is cooked through and the potatoes are tender and golden.

6. 6

   If desired, broil for the last 3-5 minutes to achieve extra crispiness on the chicken skin and potatoes, then remove from the oven and let rest for 5 minutes before serving.

7. 7

   Garnish the roasted Lebanese chicken and sumac potatoes with 2 tablespoons of freshly chopped parsley before serving hot.