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!
FAQ:
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
Ingredients
- 2 tablespoon 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 teaspoon seven spice or all spice powder
- 1/2 teaspoon salt
- 1/4 tsp black pepper
- 6 chicken breasts, cleaned and sliced lengthwise in half
- 8 garlic cloves, whole and peeled
Instructions
- 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 tablespoon 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.
Notes
Nutrition
If you liked this recipe, you might like:
Persian Saffron Chicken With Barberry Rice
Did you make this? Tag @everylittlecrumb or hashtag #everylittlecrumb and I’ll share your images!
Anne says
I will give this a try to cook this weekend. I’ve tasted this dish before and loved it. Hope to get it right! Sure it will bring back memories. 🙂
Farah Abumaizar says
I really hope you love the recipe for this! It’s such a comforting dish packed with flavors- do let me know how it turns out !
Jenny says
This didn’t come together for me. It took a long time to prep the ingredients and just ended up tasting like a garlic bomb. The chicken was under, even though potatoes were over. And potatoes over rice was an odd combo. Maybe I did something wrong since everyone else seems to love this but ended up being a lot of wasted food. 🤷♀️
Farah Abumaizar says
So sorry to hear that Jenny! We definitely over garlic our food so if you do try another recipe from this site feel free to adjust the garlic amount to preferences- some people do find the carb on carb weird but rice is such a staple with us that it just fits 😂 . I wish you had loved it as I know how annoying the feeling is of spending time and effort on something and not liking it . The only thing I can think of is to make sure the chicken is sliced thinly in order for it to cook through, and you can fry the potatoes less or use an air fryer so that they stay firm. Thanks for the feedback!
Fatima Mithiborwala says
In the recipe there’s no mention of rice below the potatoes…it’s only chicken n potatoes
Farah Abumaizar says
True! Can be served with rice if you like
Jen says
This was a hit with the whole family. Loved how easy it was to get on the table.
Farah Abumaizar says
So glad to hear that thanks Jen!
Elaine says
My family loved this chicken dish! I pre-cooked the potatoes in the air fryer first. Great flavours!
Farah Abumaizar says
What a brilliant idea! So copying you next time
Huriya says
Hi!
Sorry for my ignorance but what spices are included in 7 spices? I’m gonna try this recipe as I’ve tried potato chicken at a restaurant so many times and just love it.
Farah Abumaizar says
Hi! So sorry for my late reply!! Usually cardamom, cinnamon, nutmeg, ground cloves and ground coriander, ground cumin , and paprika! Try this recipe link to make your own 🙂 https://www.google.com/amp/s/www.food.com/amp/recipe/arabic-7-seven-spice-bokharat-194721
Sam says
You can buy seven spice in any Arabic food store or even online eg on Amazon
Sue says
This looks fabulous, and unlike any other chicken recipe I made, can’t wait to give it a try!
Farah Abumaizar says
It’s easy and really good! Hope you like it
Cate says
This looks absolutely delicious, and the photos are just gorgeous! Saving this to try later.
Farah Abumaizar says
Aw thanks so much Cate!
Erica Schwarz says
This dinner is amazing! The lemony garlic flavor is to die for, and it came together so easily. Whole family loved it – thank you for the recipe.
Farah Abumaizar says
Thank you for the great feedback Erica!