Lebanese Baked Chicken with Herb-Roasted Potatoes

Lebanese Style Baked Chicken and Potatoes Recipe

This delightful Lebanese Style Baked Chicken and Potatoes brings together aromatic spices and fresh ingredients to create a flavorful and tender dish. With tender chicken thighs, perfectly roasted potatoes, and a blend of Mediterranean spices, this dish is a perfect choice for anyone looking to enjoy a comforting yet vibrant meal. Paired with a side of Lebanese Fattoush Salad, this recipe will transport you to the heart of Mediterranean cuisine.

Ingredients

Preparation Time: 10 minutes

Cooking Time: 40 minutes

Total Time: 50 minutes

Servings: 2

Cuisine: Mediterranean

Course: Main Course

Diet: Non-Vegetarian

Instructions

1. Prepare the Chicken: Begin by rinsing the chicken thighs thoroughly and patting them dry with a kitchen towel. To make the chicken cook evenly, cut the thighs into two pieces, leaving the leg piece whole. Make slits on both sides of the thighs to allow the marinade to penetrate.

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2. Make the Marinade: In a blender, combine the garlic cloves, olive oil, black pepper powder, salt, and lemon juice. Blend everything together until smooth.

3. Season the Chicken: Rub the marinade over the chicken pieces, making sure to coat them well on all sides. Then, sprinkle the spices — cumin, coriander, mint, nutmeg, and rosemary — generously over the chicken. Massage the spices into the chicken to ensure it is well-seasoned.

4. Prepare the Baking Sheet: Lay the seasoned chicken pieces on a baking sheet, ensuring they are spaced out. Preheat the oven to 200°C (400°F).

5. Bake the Chicken: Place the baking sheet with the chicken in the oven. Bake the chicken for about 15 minutes, making sure to baste it with its own juices every 5 minutes to keep the chicken moist and tender.

6. Add the Potatoes: After 15 minutes, arrange the potato quarters around the chicken on the same baking sheet. Pour the remaining oil-lemon juice mixture over the potatoes. If desired, you can add a few extra whole garlic cloves to the baking sheet to enhance the flavor.

7. Broil: Switch the oven to the broil setting and broil the chicken and potatoes for an additional 10-15 minutes. The potatoes should turn lightly browned, and the chicken should be cooked through and golden brown.

8. Serve: Once the chicken is fully cooked and the potatoes are beautifully roasted, remove the baking sheet from the oven. Serve the Lebanese Style Baked Chicken and Potatoes with a side of Lebanese Fattoush Salad for a complete Mediterranean meal.

Pro Tips:

• You can substitute fresh mint leaves if you don’t have mint powder.
• For extra flavor, marinate the chicken for a few hours or overnight in the fridge.
• Feel free to add a drizzle of extra olive oil before broiling the chicken for a crispier finish.

Serving Suggestions:

This aromatic dish is perfectly complemented by the freshness of Fattoush Salad, a traditional Lebanese salad that features crispy pita bread, mixed greens, and a tangy lemony dressing. It adds a nice balance to the richness of the chicken and potatoes, creating a well-rounded Mediterranean meal that is both satisfying and refreshing.

Enjoy the warm, earthy flavors of this Lebanese Style Baked Chicken and Potatoes and savor a taste of Lebanon right at your dining table!