Lebanese Chicken and Potatoes
An easy 30 minute dish of chicken and potatoes in a lemony garlic olive oil sauce, that goes perfectly with vermicelli rice
Servings 6 people
Calories 523kcal
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
You can use skin on chicken breasts, chicken thighs, or chicken with bone, just adjust cooking time accordingly.
Nutrition
Calories: 523kcal