Lebanese Garlic Chicken & Potatoes
Dive into the vibrant flavors of our Lebanese Garlic Chicken & Potatoes! This mouthwatering dish showcases tender chicken marinated in zesty garlic and lemon, perfectly roasted alongside crispy potatoes. Drizzled with a rich, garlicky sauce, it’s a delightful feast that will transport your taste buds straight to the heart of Lebanon!
Prep
15
min
Cook
75
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(6)
- TEN cloves of garlic
- fresh lemon juice
- parsley
- pepper
- baby Yukon gold potatoes
- water
🫙Pantry Staples(1)
- olive oil
🧂Spices & Seasonings(5)
- coriander
- onion powder
- oregano
- paprika
- salt
Nutrition (per serving)
Calories
236
Protein
4g
Carbs
33g
Fat
11g
👨🍳 Instructions
- 1
Rub the chicken with paprika, garlic, onion powder, oregano, coriander, salt, and pepper.
- 2
Add baby Yukon gold potatoes to the chicken.
- 3
Bake uncovered for 25 minutes.
- 4
Make the garlic sauce with garlic, olive oil, fresh lemon juice, water, and a little salt.
- 5
Pour the garlic sauce over the chicken and potatoes.
- 6
Bake for another 50 minutes.
- 7
Finish with parsley and serve with warm pita.
💡 Pro Tips
- ✓Blanch the ten garlic cloves for 2 minutes before mincing for the sauce to reduce pungency by 40% while preserving sweetness, since heat denatures the volatile sulfur compounds (allicin) responsible for raw garlic's harsh bite.technique2 minutes blanching | 40% pungency reduction
- ✓Cut baby Yukon gold potatoes to 1.5-inch diameter maximum so they finish cooking in the same 75-minute total time as chicken thighs; larger potatoes won't soften adequately since the sauce's acidic lemon (pH 2-3) slows starch gelatinization.ingredient1.5-inch max diameter
- ✓After the first 25-minute bake, drain excess liquid from the pan before adding garlic sauce to prevent dilution; the initial dry-rub roasting renders 2-3 tablespoons of chicken fat that will emulsify with lemon juice to create a glossy, cohesive sauce rather than a watery one.timingAt 25-minute mark
- ✓Use a 3:1 ratio of olive oil to lemon juice in your garlic sauce (about 9 tablespoons oil to 3 tablespoons lemon) because this emulsion ratio prevents the acid from breaking down the oil and ensures the sauce coats the chicken and potatoes evenly rather than separating.ingredient3:1 oil to lemon ratio
- ✓Increase oven temperature to 425°F for the final 15 minutes after the 50-minute braise to re-crisp the chicken skin and caramelize the potatoes' exteriors, since the garlic sauce's moisture drops the skin's crispness during the initial braising phase.timing425°F for final 15 minutes
Share this recipe
Prep
15
min
Cook
75
min
Serves
4
people
Level
intermediate
Share this recipe
Lebanese Garlic Chicken & Potatoes
Dive into the vibrant flavors of our Lebanese Garlic Chicken & Potatoes! This mouthwatering dish showcases tender chicken marinated in zesty garlic and lemon, perfectly roasted alongside crispy potatoes. Drizzled with a rich, garlicky sauce, it’s a delightful feast that will transport your taste buds straight to the heart of Lebanon!
📝 Ingredients
Serves 4🥬Fresh Produce(6)
- TEN cloves of garlic
- fresh lemon juice
- parsley
- pepper
- baby Yukon gold potatoes
- water
🫙Pantry Staples(1)
- olive oil
🧂Spices & Seasonings(5)
- coriander
- onion powder
- oregano
- paprika
- salt
Nutrition (per serving)
Calories
236
Protein
4g
Carbs
33g
Fat
11g
👨🍳 Instructions
- 1
Rub the chicken with paprika, garlic, onion powder, oregano, coriander, salt, and pepper.
- 2
Add baby Yukon gold potatoes to the chicken.
- 3
Bake uncovered for 25 minutes.
- 4
Make the garlic sauce with garlic, olive oil, fresh lemon juice, water, and a little salt.
- 5
Pour the garlic sauce over the chicken and potatoes.
- 6
Bake for another 50 minutes.
- 7
Finish with parsley and serve with warm pita.
💡 Pro Tips
- ✓Blanch the ten garlic cloves for 2 minutes before mincing for the sauce to reduce pungency by 40% while preserving sweetness, since heat denatures the volatile sulfur compounds (allicin) responsible for raw garlic's harsh bite.technique2 minutes blanching | 40% pungency reduction
- ✓Cut baby Yukon gold potatoes to 1.5-inch diameter maximum so they finish cooking in the same 75-minute total time as chicken thighs; larger potatoes won't soften adequately since the sauce's acidic lemon (pH 2-3) slows starch gelatinization.ingredient1.5-inch max diameter
- ✓After the first 25-minute bake, drain excess liquid from the pan before adding garlic sauce to prevent dilution; the initial dry-rub roasting renders 2-3 tablespoons of chicken fat that will emulsify with lemon juice to create a glossy, cohesive sauce rather than a watery one.timingAt 25-minute mark
- ✓Use a 3:1 ratio of olive oil to lemon juice in your garlic sauce (about 9 tablespoons oil to 3 tablespoons lemon) because this emulsion ratio prevents the acid from breaking down the oil and ensures the sauce coats the chicken and potatoes evenly rather than separating.ingredient3:1 oil to lemon ratio
- ✓Increase oven temperature to 425°F for the final 15 minutes after the 50-minute braise to re-crisp the chicken skin and caramelize the potatoes' exteriors, since the garlic sauce's moisture drops the skin's crispness during the initial braising phase.timing425°F for final 15 minutes