An easy one pan bake of Lebanese chicken and potatoes , made with a tangy lemon garlic sauce and thinly sliced potatoes. Saucy, indulgent and delicious, this is an firm family favorite .
Lebanese chicken and potatoes- the steps:
This is the definition of a weeknight dinner. Easy, fast, everyday ingredients and feeds a crowd. Just follow a few steps to get this on your table in 45 minutes:
Pre cook the potatoes: The chicken needs around 30 minutes in the oven, and the potatoes would need a lot longer to be cooked through. The workaround is to cut the potato slices relatively thinly, and cook them ahead of time.
I chose to pan fry the potatoes until golden brown and cooked through (you can also use an air fryer, or roast them in the oven ahead of time). Lightly frying them on the stovetop is my choice because it takes just a few minutes on each side until the potatoes slices are done. Use vegetable oil and heat on medium high heat, and don’t overcrowd the pan, work in batches.
Make the sauce: The sauce is a flavour packed and very simple combination of olive oil, a little chicken stock, lots of lemon juice, lots of minced garlic, some all spice or seven spices, and salt and pepper. Shake it up, and you are good to go!
Prepare the chicken: Clean the chicken breasts of any extra fat and cut in half to get thin layers. I always have the butcher do this to make my life easier. I like to season the chicken with a little salt and pepper before it goes in the baking dish.
Oven baking chicken and potatoes:
Layer and Bake: Place the chicken in an oven safe baking dish, then top with whole garlic cloves if desired. On top of that goes half the sauce, then a complete layer of potato slices, and the rest of the sauce. This goes in a hot (200 C – 390 F), covered with foil and baked for 30 minutes. After 30 minutes, foil goes off, and continue to cook for another 10 minutes or so to get a crispy upper layer. You can broil for the remaining few minutes.
What makes Lebanese chicken and potatoes so good?
All the flavor comes from the lemon juice and garlic, so don’t skimp on the amount. I like it very tangy and tart with a distinct garlic flavor coming through. I also love the way the addition of chicken stock gives you a saucy dish that goes great with a side of rice. Another perk is how easy this is to make!
Can I use bone in chicken, or chicken thighs?
Yes, but make sure to adjust baking times until chicken is completely cooked though.
Can I use homemade chicken stock?
Definitely! There is a convenience appeal to throwing in a stock cube that’s been dissolved in a little water, but nothing beats homemade chicken stock.
Can I make this in advance?
Leftover will taste delicious, heated in an oven or a microwave for 1-2 days.
What do I serve this with?
My family likes to eat this with vermicelli rice. You can also serve it with a simple side salad, brown rice, or just eat it as is with some bread to sop up the sauce.
Lebanese Chicken and Potatoes
- 2 tbsp vegetable oil
- 3 potatoes, sliced thinly
- 3-4 lemons, juiced
- 10 garlic cloves, crushed
- 1 maggi or chicken bouillon cube, dissolved in 1/2 cup hot water
- 1/4 cup olive oil
- 1 tsp seven spice or all spice powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 6 chicken breasts, cleaned and sliced lengthwise in half
- 8 garlic cloves, whole and peeled
- Heat oven to 200 C (390 F).
- Heat 1 tablespoon of the vegetable oil in a large skillet set over medium high heat, then fry the potato slices in batches, 3-4 minutes each side until potatoes are cooked through and golden brown. Add the second tbsp of vegetable oil before frying the next batch of potatoes. Set potatoes aside.
- Prepare the sauce by mixing together the lemon juice, crushed garlic, chicken stock cube dissolved in water, olive oil, seven spice, salt and pepper.
- Layer the chicken breasts in an oven proof baking dish. Pour half the sauce mixture on top and using your hands evenly coat the chicken with the sauce.
- Scatter in a handful of peeled garlic cloves over the chicken, then place the potato slices evenly on top.
- Add the remaining half of the sauce, pouring it evenly on the top of the potatoes. Wrap dish tightly in aluminum foil, and place in oven for 30 minutes. After 30 minutes, remove foil and either bake for an additional 5-10 minutes, or if the potatoes need some color, broil for 3-4 minutes until golden brown.
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