Berbere-Spiced Chicken with Potatoes

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender chicken thighs baked with potatoes in a rich berbere spice glaze, creating a one-pan meal with smoky depth. This Ethiopian-inspired one-pot recipe, ready in about 55 minutes, pairs chicken thighs, medium potatoes, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 40 min Serves 4 Ethiopian cuisine 420 cal/serving

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Ingredients

1.5 lbs, skin-on, bone-in chicken thighs
3, quartered medium potatoes
3 tbsp olive oil
2.5 tbsp berbere spice blend
1 cup diced carrots
1 tsp garlic powder
1 tsp smoked paprika

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Instructions

Step 1: Preheat oven to 400°F (200°C). Pat 1.5 lbs chicken thighs dry with paper towels, then rub with 3 tbsp olive oil.
Step 2: In a small bowl, mix 2.5 tbsp berbere spice blend, 1 tsp garlic powder, and 1 tsp smoked paprika. Rub evenly over chicken thighs.
Step 3: Place 3 quartered medium potatoes and 1 cup diced carrots in a single layer in a baking dish. Arrange chicken thighs on top, skin-side up.
Step 4: Bake uncovered for 35-40 minutes until chicken reaches 165°F internally and potatoes are golden and tender, basting once with pan juices halfway through.