This delicious variation on a chicken potato casserole is quick and easy to make.
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  • 4 boneless skinless chicken thighs
  • 1/2 teaspoon ground allspice
  • 2 1/2 teaspoons salt, divided
  • 1/2 teaspoon ground cumin
  • 1/3 teaspoon ground cinnamon
  • 1 tablespoon sugar
  • 1/3 cup olive oil
  • 1 1/2 lbs baking potatoes or sweet potatoes, peeled and cut into 1/2-inch (1 cm)-thick circles
  • 4 garlic cloves, minced
  • 1/2 cup fresh lemon juice
  • 4 tablespoons grated romano cheese


Prep Time: 15 mins

Total Time: 1 1/4 hr

Stir together the allspice, 1 1/2 tsp salt, cumin, cinnamon, sugar and olive oil in a medium bowl. Add chicken and marinate for 15 minutes.

  1. Preheat oven to 425°F.
  2. Boil the potatoes in water to cover, plus the remaining tsp salt, for about 10 minutes or until tender but not soft. Drain.
  3. Place the chicken in a single layer in a large baking dish. Bake for 20 minutes at 425°F.
  4. Remove chicken from oven and arrange potatoes between pieces.
  5. In a small dish, mix together the garlic and lemon juice. Pour this over the chicken and potatoes.
  6. Return chicken to oven and bake an additional 12 minutes.
  7. Sprinkle with cheese and return to oven until cheese melts.
  8. Serve.