Lebanese Baked Chicken with Potatoes
Immerse yourself in the rich, aromatic flavours of Lebanese cuisine with our Lebanese Baked Chicken with Potatoes. This delightful dish brings together tender chicken and perfectly roasted potatoes, all infused with a blend of traditional Middle Eastern spices and herbs.
The chicken is marinated in a fragrant mixture of garlic, lemon, cumin, coriander, and sumac, which imparts a savoury depth and a subtle tang to every bite. The potatoes, seasoned to complement the chicken, roast to a golden crisp, soaking up the delicious flavors and creating a satisfying contrast of textures.
This recipe is not only a celebration of vibrant, Mediterranean flavours but also a testament to the simplicity and heartiness of Lebanese home cooking. Ideal for a weeknight dinner or a special family gathering, Lebanese Baked Chicken with Potatoes is both easy to prepare and wonderfully comforting, making it a perfect choice for bringing a taste of Lebanon to your table.
Ingredients
2 pounds chicken thighs
3 tbsp yogurt, full fat
2 tsp salt, divided
2 tsp black pepper, divided
1 tsp sweet paprika
1 tsp garlic powder
1 tsp za’atar
6 medium potatoes
3 large carrots
1 tsp dried oregano
2 tbsp chopped parsley
2 tbsp unsalted butter
1 yellow onion
1 garlic head
3 tbsp lemon juice
2 tbsp olive oil
Instructions
Preheat the oven to 350°F (180°C).
In a large bowl, combine yogurt, za'atar, paprika, garlic powder, 1 tsp salt, and 1 tsp pepper. Add chicken thighs and massage well with the yogurt mixture. Set aside to marinate.
Peel and chop the carrots, wash and cut the potatoes into ¼ inch slices. Chop the parsley and cut the onion into wedges. Cut off the top of the garlic head.
In a large bowl, add potatoes, carrots, oregano, parsley, remaining salt, and pepper. Melt the butter and mix with the potato mixture until combined.
Place the potato mixture on a baking sheet lined with parchment paper. Nestle the chicken between the potatoes. Add onion and the garlic head cut-side-down.
Sprinkle with lemon juice and drizzle with olive oil. Bake for 60 minutes, until the potatoes are tender, and the chicken is cooked through.
Let it rest for 5 minutes before serving. Squeeze out some roasted garlic cloves, smash with a fork, and mix into the potatoes. Enjoy!
Prep Time: 15 minutes | Cook Time: 1 hour | Total Time: 1 hour 15 minutes Servings: 4 | Calories: 638 kcal
Source: Cuisine Corner
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