This recipe for garlic lemon chicken and potatoes is known as djej w batata bil foren in Arabic. It’s a traditional Lebanese recipe for baked chicken and potatoes. The bone-in chicken is rubbed with Lebanese seven-spice seasoning and baked with the fried potatoes until golden brown and deliciously tender.
But the best part of this Lebanese chicken and potatoes recipe is undoubtedly the garlic lemon sauce it’s cooked in. It’s made from fresh lemon juice, lots and lots of garlic cloves, and chicken broth. This makes sure the dish is both moist and flavorful. The perfect combination. Another reason why I like this recipe is because the dish is simple yet so tasty.
This lemon garlic chicken potato bake recipe reminds me of Sundays in winter. My mom used to bake this traditional Lebanese dish in the oven when my dad was unable to set up a barbecue on the balcony due to heavy rains. I hope you enjoy it as much as my family does.
Notes
- You can cook the potatoes in the air fryer instead of pan-frying them for a lighter dish.
- For the bone-in chicken pieces, choose drumsticks, chicken breasts, chicken thighs, or other chicken pieces you like. You can even break apart a whole chicken if you prefer.
- If you want your chicken pieces roasted well on both sides, flip them halfway through the baking time.
- Russet potatoes, baby red potatoes, or Yukon gold potatoes are the best for baking.
- While you can use bottled lemon juice, I do recommend fresh lemon juice for the lemon garlic sauce if possible.
FAQs
What is Lebanese seven-spice seasoning?
Lebanese seven-spice seasoning is a popular Middle Eastern spice blend. It’s made with allspice, coriander, cinnamon, black pepper, cloves, cumin, and nutmeg. So if you don’t have the seasoning and don’t want to use the homemade recipe, feel free to use a combination of these spices to rub onto the Lebanese roast chicken and potatoes.
What do you serve with lemon chicken and potatoes?
Here are some side dishes to enjoy with your Middle Eastern chicken bake:
- Pita bread and garlic sauce. Besides toum, you can also use tahini or tzatziki.
- Steamed vegetables, like broccoli florets, carrots, or green beans.
- Sauteed greens
- Grilled corn
- Lemony asparagus
- Rice, vermicelli rice, or quinoa.
- Garnish with chopped fresh parsley, fresh oregano, or lemon wedges.
- Fattoush salad
- Tabbouleh
How do you store leftover lemon chicken and potatoes?
Store leftovers in an airtight container in the fridge for up to three days. I recommend reheating them in the oven so the chicken and potatoes get crispy again. You can also freeze leftovers for up to three months. Thaw overnight in the fridge before reheating them as above.
Lebanese Lemon Chicken and Potatoes (Djej w Batata)
Ingredients
- 2.25 pounds Bone-in chicken thighs
- 0.25 cup Extra virgin olive oil
- 1½ tsp Salt
- ½ tsp Black pepper
- 1 tsp Lebanese 7-spice seasoning
- ½ tsp Ground cumin
- 4 medium Potatoes, peeled and cut into slices
- 0.5 cup extra virgin olive oil for frying
- 10 cloves Garlic, peeled and crushed
- 1 tbsp Freshly squeezed lemon juice
- 1½ cups Chicken broth
- Lemon slices, optional
- Pita bread, optional
- Lebanese Garlic Sauce (Toum), optional
Instructions
- Preheat the oven to 400 degrees F. Place the chicken pieces in a large baking pan and pour the oil over them. In a small bowl, mix the salt, pepper, 7-spice seasoning, and cumin. Season the chicken pieces well with the mixture. Bake the chicken for 25 minutes.
- Heat ¼ inch of olive oil in a frying pan over medium-high heat for a few minutes. Add a small potato slice and when it begins to sizzle, add batches in a single layer in the pan. Fry until they are crispy on both sides. Set aside the potatoes.
- In a bowl, mix the minced garlic cloves, fresh lemon juice, and chicken broth for the sauce.
- Once the chicken has cooked for 35 minutes, remove the pan from the oven and add the potatoes and the sauce. Top with the lemon slices, if using, and bake the chicken for another 30 minutes or until the temperature reaches 165 degrees F (as measured with a food thermometer).
- Serve the dish warm, with the pita bread and garlic sauce on the side, if using.
Nutrition
About the Author: Farah Farah
