Lebanese Chicken and Potatoes

Lebanese Chicken and Potatoes

194
guyworldwide 4

"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

1 h 15 m servings 592 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 592 kcal
  • 30%
  • Fat:
  • 30.5 g
  • 47%
  • Carbs:
  • 53.9g
  • 17%
  • Protein:
  • 26.7 g
  • 53%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 81 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Footnotes

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

Reviews

194
  1. 255 Ratings

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Most helpful positive review

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 le...

Most helpful critical review

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...

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 le...

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! :)

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 ...

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

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...

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 b...

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....

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. L...

Delicious! I added a bit of cumin and thyme, and doubled the garlic. It was great with steamed green beans - we'll be having this again.