Lebanese Roasted Chicken with Potatoes and Veggies

A cozy, flavor-packed dish featuring our new Lebanese 7 Spice blend (Baharat)

This isn’t one of those family recipes passed down from my mom or grandma. In fact, it was the exact opposite — this dish was something I didn’t grow up eating. It was what I looked forward to at my friend’s house, where their mom would always serve this rich, savory Lebanese-style roasted chicken. The smell alone would stop me in my tracks. Tender chicken, perfectly braised vegetables, and a warm blend of spices — it’s the kind of meal that feels like home, even when it’s not your own.

Now that I run Central Valley Spice Co., I wanted to recreate that memory — but with our spin on it. Our Lebanese 7 Spice (Baharat) is blended weekly in small batches with the freshest cumin, coriander, black pepper, clove, nutmeg, allspice, sweet Hungarian paprika, and delicate wild rose petals. It’s floral, earthy, and full of depth — perfect for slow-roasted dishes like this one.

What is Lebanese 7 Spice (Baharat)?

“Baharat” literally means “spice” in Arabic, and like all great regional blends, the recipe varies from kitchen to kitchen. Ours is deeply aromatic and perfectly balanced — designed to bring warmth and complexity to everything from meats to soups to roasted veggies. If you're new to it, this dish is a perfect place to start.

Lebanese Roasted Chicken with Potatoes and Veggies

Ingredients

• 6 bone-in, skin-on chicken thighs

• 1 tablespoon Lebanese 7 Spice (Baharat) from Central Valley Spice Co.

• 1½ teaspoons salt

• 1 tablespoon olive oil

• 4 golden yellow potatoes, cut into wedges

• 2 medium tomatoes, quartered

• 1 red onion, cut into thick slices

• Optional: seasonal squash or eggplant (if available), cut into chunks

• 2 tablespoons tomato paste

• 1½ cups chicken broth

Instructions

1. Preheat your oven to 375°F (190°C).

2. In a bowl, season the chicken thighs with Lebanese 7 Spice, salt, and olive oil. Rub thoroughly and set aside.

3. In a roasting pan or deep baking dish, layer the potatoes, tomatoes, red onion, and any seasonal squash or eggplant you’re using.

4. In a separate bowl, whisk together tomato paste and chicken broth to create the braising liquid. Pour evenly over the vegetables.

5. Nestle the seasoned chicken thighs on top. Cover tightly with foil.

6. Roast for 45 minutes, then uncover and roast for an additional 25–30 minutes, or until the chicken skin is golden and the veggies are tender.

7. Spoon the broth over the top before serving. Serve with rice or flatbread to soak up the juices.

Notes

• This dish gets even better the next day — perfect for leftovers.

• You can swap chicken thighs for drumsticks or bone-in breasts, but keep an eye on cooking time.