Musakhan (Palestinian Chicken and Potatoes)

Name: Musakhan (Palestinian Chicken and Potatoes)
Total time: 500 min
Yield: 4
Ingredients: 4 chicken legs (split into drumsticks and thighs); 907 g small yellow medium-starch potatoes such as Yukon Gold (peeled, halved lengthwise, and cut crosswise into 1/2-inch slices); 6 tbsp extra-virgin olive oil; 2 tbsp sumac; 2 1/4 tsp ground allspice; 2 tsp ground coriander; 1 1/2 tsp ground cinnamon; 1 tsp ground ginger; 1 tsp ground cardamom; 1 tsp freshly ground black pepper; 4 tsp Diamond Crystal kosher salt; 2 medium yellow onions (cut into 1/2-inch slices); 1/4 cup fresh oregano leaves (finely chopped); lemon wedges, to taste; plain whole-milk yogurt, to taste

⏱ 8 hours 20 minutes
Medium
Serves 4
👥 2-cook recipe

Chicken legs and potatoes are roasted with warm spices, onions, oregano, sumac, lemon, and yogurt.

Adapted from Serious Eats.

Musakhan (Palestinian Chicken and Potatoes), plated

This recipe, inside the app

Two phones, one plan. Tap a step on either phone and watch it tick on the other — that's the live sync, right here in your browser:

Musakhan (Palestini... 0/0 COOK 1COOK 2

1Split the chicken

Split the chicken legs into drumsticks and thighs

2Slice the potatoes

3Plate and serve

+ 14 more steps in the app

Musakhan (Palestini... 0/0 COOK 2COOK 1

1Split the chicken

2Slice the potatoes

Peel and halve the potatoes lengthwise

Cut them crosswise into 1/2-inch slices

3Plate and serve

+ 14 more steps in the app

Ingredients

4 chicken legs (split into drumsticks and thighs)
907 g small yellow medium-starch potatoes such as Yukon Gold (peeled, halved lengthwise, and cut crosswise into 1/2-inch slices)
6 tbsp extra-virgin olive oil
2 tbsp sumac
2 1/4 tsp ground allspice
2 tsp ground coriander
1 1/2 tsp ground cinnamon
1 tsp ground ginger
1 tsp ground cardamom
1 tsp freshly ground black pepper
4 tsp Diamond Crystal kosher salt
2 medium yellow onions (cut into 1/2-inch slices)
1/4 cup fresh oregano leaves (finely chopped)
lemon wedges, to taste
plain whole-milk yogurt, to taste

The full plan

Split between two cooks — each step says who's on it.

1. Split the chicken COOK 2

Split the chicken legs into drumsticks and thighs

2. Slice the potatoes COOK 1

Peel and halve the potatoes lengthwise
Cut them crosswise into 1/2-inch slices

3. Heat the oven COOK 2

Adjust the oven rack to the upper-middle position and heat the oven to 425°F (220°C)

🤝 Cook 2 takes over at the oven.

4. Slice the onions COOK 1

Cut the onions into 1/2-inch slices

5. Season the chicken COOK 2

On a rimmed baking sheet, combine the chicken and potatoes
Drizzle with the oil and sprinkle evenly with the sumac, allspice, coriander, cinnamon, ginger, cardamom, pepper, and salt
Rub all over and toss to ensure the chicken and potatoes are evenly coated

🤝 Cook 1 hands over the potatoes.

6. Chop the oregano COOK 1

Finely chop the fresh oregano leaves

7. Bake the potatoes COOK 2

Transfer the chicken to a bowl or plate and spread the potatoes in an even layer on the baking sheet
Bake the potatoes for 10 minutes

🤝 Cook 1 hands the bowl or plate to Cook 2.

8. Rest the chicken COOK 1

Let the chicken sit at room temperature for 30 minutes or uncovered in the refrigerator for up to 8 hours, if desired

9. Add the onions COOK 2

Remove the rimmed baking sheet from the oven, add the onions, and toss gently with the potatoes to combine
Return the chicken to the rimmed baking sheet, placing the pieces along the edges of the pan, on top of the potato and onion mixture for better browning

🤝 Cook 1 hands over the onions.

10. Roast until crisp COOK 2

Return the baking sheet to the oven and cook until the potatoes are almost tender and the chicken is beginning to crisp, about 30 minutes

11. Add the oregano COOK 2

Remove the pan from the oven and scatter the oregano on top of the chicken and potatoes

🤝 Cook 1 hands over the oregano.

12. Finish roasting COOK 2

Return the baking sheet to the oven and continue to cook until the potatoes are tender and the chicken is golden brown and crisp, 10 to 15 minutes

13. Plate and serve BOTH

Sprinkle with additional sumac and serve with lemon wedges and yogurt

See it in action

Two phones, one kitchen — ticking a step on one updates the other instantly.

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Cook this with your co-chef

Open Musakhan (Palestinian Chicken and Potatoes) in Nommer and the checklists above land on your two phones — ticks sync live, handoffs get called out, and everything finishes at the same time. Free on iOS and Android.

Musakhan (Palestinian Chicken and Potatoes)

This recipe, inside the app

1Split the chicken

2Slice the potatoes

3Plate and serve

1Split the chicken

2Slice the potatoes

3Plate and serve

Ingredients

The full plan

1. Split the chicken COOK 2

2. Slice the potatoes COOK 1

3. Heat the oven COOK 2

4. Slice the onions COOK 1

5. Season the chicken COOK 2

6. Chop the oregano COOK 1

7. Bake the potatoes COOK 2

8. Rest the chicken COOK 1

9. Add the onions COOK 2

10. Roast until crisp COOK 2

11. Add the oregano COOK 2

12. Finish roasting COOK 2

13. Plate and serve BOTH

See it in action

More two-cook recipes

Cook this with your co-chef

More on cooking together