Lebanese Chicken and Potatoes Recipe - Allrecipes.com
Lebanese Chicken and Potatoes Recipe
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Lebanese Chicken and Potatoes

Recipe by  

"A traditional Lebanese dish of baked chicken and potatoes, which I learned from my mum. Unbelievably simple, but ever so delicious."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    1 hr

    1 hr 15 mins


  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Place chicken and potatoes in a large baking dish. Season generously with salt and white pepper.
  3. In a bowl, stir together garlic, olive oil, and lemon juice. Pour over chicken and potatoes. Cover dish with foil.
  4. Bake in preheated oven for 30 minutes. Remove foil, increase heat to 475 degrees F (245 degrees C), and cook until chicken and potatoes are golden, about 30 minutes.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Oct 26, 2006

I make this recipe all the time, use only juice of 1/2 lemon, try adding about 1 tspn each of cumin and "7" spice, or allspice. I turn the broiler on for the last 20-15 minutes until all the lemon juice evaporates.

Most Helpful Critical Review
Sep 08, 2009

I'm surprised more people didn't emphasize how important it is to marinate this dish. I seasoned with salt, white pepper, cumin and all spice and I let it sit for a couple minutes before cooking. Next time I'll marinate with the lemon juice and olive for more flavor. I used chicken legs and the chicken was tender and juicy, but cooked a lot faster than the instructions stated.

Mar 03, 2006

Very simple and pure dish. Excellent! This is not another one of those boring recipes that calls for tons of cheese and canned creamy soups for flavor. I will make this weekly. Thanks! :)

Apr 26, 2008

I love this dish. Although I cut my potatoes into thick (about 3/4" thick) and then fry them until a little dark golden brown. While I am frying the potatoes, I boil the chicken in water. After the potatoes are all fried. I place them on the bottom of the baking dish, place the chicken on top. I add the lemon juice, garlic, olive oil and some broth from the chicken to the dish. Along with the salt & pepper, I do add the 7 spice to it and then broil for about 5 minutes. It's so yummy!!

Dec 31, 2007

Remember to use yellow potatoes, other varieties do not work as well.

Oct 08, 2010

I've made this many times and it's always good. My favorite variation is to use half sweet potatoes and half white potatoes. Warning: bone-in chicken comes out moist and delicious, boneless breasts come out dry.

Feb 16, 2011

I've made this dish a couple times now and it's definitely one of our favorites. We love the tangy flavor of the chicken & potatoes, but 1 whole cup of lemon juice is way too much for our taste. I now only use 1/2 cup. I've made this using either fresh lemon or 100% juice from concentrate and it has turned out great both times. The recipe is tasty as-is, but this last time I made it I also added 1/4 tsp oregano & 1/4 tsp thyme to the seasonings and we really loved the additional flavor. This is a keeper & a repeater in our house. Thank you for the great recipe! :)

Jun 02, 2008

That sure was easy to prepare alright! Baked it longer than required because my husband loves his chicken very well done. Could have used more garlic and salt but I say that with most recipes. Loved it thanks!


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  • Calories
  • 592 kcal
  • 30%
  • Carbohydrates
  • 53.9 g
  • 17%
  • Cholesterol
  • 65 mg
  • 22%
  • Fat
  • 30.5 g
  • 47%
  • Fiber
  • 6.5 g
  • 26%
  • Protein
  • 26.7 g
  • 53%
  • Sodium
  • 81 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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