Lebanese Chicken and Potatoes
Indulge in the rich flavors of our Lebanese Chicken and Potatoes, where tender chicken is marinated in zesty spices and paired with perfectly roasted potatoes. This one-pan wonder is not only a feast for the eyes but also a comforting dish that brings a taste of the Mediterranean right to your table. Get ready to savor every bite of this aromatic delight!
Prep
15
min
Cook
75
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- 1 head of garlic (about 10 cloves)
- Juice of 3-4 lemons (about 1/2 cup) (120 ml)
- 8 potatoes, cut into wedges or rounds
- 3/4 cup water (180 ml)
🥩Meat & Seafood(1)
- 1 whole chicken, cut into 8 pieces, skin on, bone in
🫙Pantry Staples(2)
- 1/3 cup neutral oil (79.2 ml)
- 1/4 cup olive oil (60 ml)
🧂Spices & Seasonings(8)
- 1/2 tsp 7-spice (2.5 ml)
- 1/2 tsp cinnamon (2.5 ml)
- 1 tsp garlic powder (5 ml)
- 1 tsp onion powder (5 ml)
- 1 tsp paprika (5 ml)
- 1 tsp salt (5 ml)
- 1-2 tsp salt (5-10 ml)
- 1/2 tsp white pepper (2.5 ml)
Nutrition (per serving)
Calories
1097
Protein
46g
Carbs
85g
Fat
64g
👨🍳 Instructions
- 1
Mix spices and oil, coat chicken and potatoes.
- 2
Bake at 450°F for 1 hour until golden and crispy.
- 3
Mix garlic, lemon juice, olive oil, salt, and water for sauce.
- 4
Pour sauce over chicken and potatoes.
- 5
Bake 15 more minutes.
💡 Pro Tips
- ✓Pat chicken skin completely dry with paper towels before coating, then let it air-dry uncovered in the fridge for 30-45 minutes to achieve crispy skin—moisture on the surface prevents the Maillard reaction and creates steam that softens skin.technique30-45 minutes air-dry time
- ✓Cut potatoes to 0.5-0.75 inch thickness and parboil for 4-5 minutes before coating; this ensures they finish cooking at the same time as chicken thighs (which need 55-60 minutes to reach 165°F internally) while developing crispy exteriors.timing4-5 minutes parboil; 0.5-0.75 inch thickness
- ✓Use a 3:1 ratio of neutral oil to spice mixture (0.33 cup oil to ~1.5 tbsp spice powder) to create a cohesive coating paste that clings to chicken and potatoes rather than pooling at the pan bottom, improving crust formation.ingredient3:1 oil to spice ratio
- ✓Arrange chicken skin-side up on an elevated rack or on top of potatoes during the first 45-50 minutes at 450°F, then add sauce only in the final 10-15 minutes—early liquid addition steams the skin and prevents crisping via the Leidenfrost effect.timingAdd sauce at 10-15 minutes before end
- ✓Toast your 7-spice blend dry in a 300°F oven for 2 minutes before mixing with oil to bloom volatile aromatics and mute any raw, dusty spice flavor from long storage.technique300°F for 2 minutes
Share this recipe
Prep
15
min
Cook
75
min
Serves
4
people
Level
intermediate
Share this recipe
Lebanese Chicken and Potatoes
Indulge in the rich flavors of our Lebanese Chicken and Potatoes, where tender chicken is marinated in zesty spices and paired with perfectly roasted potatoes. This one-pan wonder is not only a feast for the eyes but also a comforting dish that brings a taste of the Mediterranean right to your table. Get ready to savor every bite of this aromatic delight!
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- 1 head of garlic (about 10 cloves)
- Juice of 3-4 lemons (about 1/2 cup) (120 ml)
- 8 potatoes, cut into wedges or rounds
- 3/4 cup water (180 ml)
🥩Meat & Seafood(1)
- 1 whole chicken, cut into 8 pieces, skin on, bone in
🫙Pantry Staples(2)
- 1/3 cup neutral oil (79.2 ml)
- 1/4 cup olive oil (60 ml)
🧂Spices & Seasonings(8)
- 1/2 tsp 7-spice (2.5 ml)
- 1/2 tsp cinnamon (2.5 ml)
- 1 tsp garlic powder (5 ml)
- 1 tsp onion powder (5 ml)
- 1 tsp paprika (5 ml)
- 1 tsp salt (5 ml)
- 1-2 tsp salt (5-10 ml)
- 1/2 tsp white pepper (2.5 ml)
Nutrition (per serving)
Calories
1097
Protein
46g
Carbs
85g
Fat
64g
👨🍳 Instructions
- 1
Mix spices and oil, coat chicken and potatoes.
- 2
Bake at 450°F for 1 hour until golden and crispy.
- 3
Mix garlic, lemon juice, olive oil, salt, and water for sauce.
- 4
Pour sauce over chicken and potatoes.
- 5
Bake 15 more minutes.
💡 Pro Tips
- ✓Pat chicken skin completely dry with paper towels before coating, then let it air-dry uncovered in the fridge for 30-45 minutes to achieve crispy skin—moisture on the surface prevents the Maillard reaction and creates steam that softens skin.technique30-45 minutes air-dry time
- ✓Cut potatoes to 0.5-0.75 inch thickness and parboil for 4-5 minutes before coating; this ensures they finish cooking at the same time as chicken thighs (which need 55-60 minutes to reach 165°F internally) while developing crispy exteriors.timing4-5 minutes parboil; 0.5-0.75 inch thickness
- ✓Use a 3:1 ratio of neutral oil to spice mixture (0.33 cup oil to ~1.5 tbsp spice powder) to create a cohesive coating paste that clings to chicken and potatoes rather than pooling at the pan bottom, improving crust formation.ingredient3:1 oil to spice ratio
- ✓Arrange chicken skin-side up on an elevated rack or on top of potatoes during the first 45-50 minutes at 450°F, then add sauce only in the final 10-15 minutes—early liquid addition steams the skin and prevents crisping via the Leidenfrost effect.timingAdd sauce at 10-15 minutes before end
- ✓Toast your 7-spice blend dry in a 300°F oven for 2 minutes before mixing with oil to bloom volatile aromatics and mute any raw, dusty spice flavor from long storage.technique300°F for 2 minutes