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
Calories: 515kcalCarbohydrates: 28gProtein: 37gFat: 28gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 18gTrans Fat: 0.03gCholesterol: 162mgSodium: 761mgPotassium: 1093mgFiber: 3gSugar: 1gVitamin A: 47IUVitamin C: 31mgCalcium: 47mgIron: 3mg
Have you tried this recipe? Tell us about it!Click here to rate this recipe in the comments section below.