This one-pan Turkish chicken roast is the ultimate winter warmer – hearty, comforting, and bursting with flavour. Known as Tavuk Fırın Kebab, it combines marinated chicken pieces, Cyprus potatoes, courgettes, and peppers, all roasted slowly in a rich tomato-chicken stock until golden and tender. We keep the skin on the chicken for maximum flavour and roast everything together in one dish for ease. If you don't have enough room then you can do the veg separate to the chicken but you will need to add stock to both dishes. Served traditionally with a fresh herby salad and a cooling dollop of yoghurt, this dish celebrates the Turkish way of balancing bold, smoky flavours with freshness and creaminess on the side.
Serves 4
Ingredients
For the kebab:
- 1 whole chicken, quartered (legs & thighs, breast & wings), skin on
- 5 tsp Chicken Shish Marinade
- 2 courgettes, cut into large batons
- 4 charleston peppers, left whole
- 3 large Cyprus potatoes, peeled and halved lengthways
- 400ml chicken stock
- 1 tbsp tomato paste
For the herby salad:
- 2 tomatoes, chopped
- ½ cucumber, chopped
- 1 red onion, thinly sliced
- 1.5 tbsp fresh parsley, chopped
- 1.5 tbsp fresh coriander, chopped
- 5 mint leaves, finely sliced
- 3 tbsp Turkish Salad Dressing
To serve
- Thick Greek yoghurt
Cooking Instructions
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Quarter the whole chicken into legs & thighs, and breast & wings, leaving the skin on. Rub the chicken pieces with the Chicken Shish Marinade and set aside to marinate (at least 30 minutes, or overnight for best results).
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Preheat the oven to 150°C (fan). Place the marinated chicken (skin side down) in a large roasting dish, along with the courgettes, peppers, and potatoes.
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Mix the chicken stock with the tomato paste and pour it around the chicken and vegetables. Cover the dish with foil.
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Roast in the oven for 1 hour.
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After 1 hour, remove the foil, turn the chicken pieces skin side up, and increase the oven temperature to 180°C. Roast uncovered for a further 45mins - 1 hour until the chicken is golden and the vegetables are tender.
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While the chicken is cooking, prepare the salad by adding all of the ingredients to a large bowl, drizzle over the salad dressing and mix. (Make sure to drain the salad when you are plating it up).
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Serve straight from the roasting dish with the vibrant herby salad and a generous dollop of thick yoghurt on the side.
Afiyet Olsun - Enjoy!
