A flavorful and easy-to-make roasted chicken dish with a delightful blend of spices and tender vegetables.
Preheat your oven to 400°F (200°C).
Preheating ensures even cooking and optimal roasting results.
In a large mixing bowl, combine the chicken, potatoes, onion, red bell pepper, and tomatoes.
Cut the vegetables into uniform sizes for even cooking.
Drizzle the olive oil over the ingredients and sprinkle with paprika, cumin, turmeric, ground allspice, kosher salt, and ground black pepper.
Mix well to ensure all ingredients are evenly coated with the spices and oil.
Transfer the mixture to a baking dish, arranging the chicken skin-side up and spreading the vegetables around it.
Ensure the chicken is in a single layer for even cooking.
Cover the dish with aluminum foil and bake in the preheated oven for 1 hour.
Check halfway through and baste the chicken with the juices for added flavor.
Remove the foil and broil for 3-5 minutes until the chicken skin is golden and crispy.
Keep a close eye on the broiling to prevent burning.
Serve the roasted chicken and vegetables hot, garnished with fresh herbs if desired.
Pair with a side dish like rice or salad for a complete meal.
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