Lebanese Style Baked Chicken and Potatoes Recipe
Baked marinated chicken with roasted potatoes
Baked chicken is one of the simplest ways to cook chicken without adding too much oil/fat and the Lebanese Style Baked Chicken and Potatoes Recipe is one of the healthy styles of preparing chicken. The flavoring in baked chicken is very simple. This tangy- garlicky flavored baked chicken is a traditional Lebanese dish that includes potatoes in it. Lebanese Style Baked Chicken and Potatoes Recipe is a meal in itself. you can also pair it with Lentil and Coconut Milk Soup.
Here are a few more main course recipes that you can also try
- 2 Chicken thighs
- 4 Potatoes (aloo) , cut into quarters
- 15 cloves Garlic , lightly crushed
- 4 tablespoon Lemon juice
- 4 tablespoon Olive Oil
- Salt , to taste
- 1 tablespoon Black pepper powder
- 1 tablespoon Cumin powder
- 1 teaspoon Coriander Powder
- 1 teaspoon Dried pudina powder , or small bunch fresh mint leaves, chopped
- 1 pinch Nutmeg powder
- Rosemary , few sprigs
- Thyme leaves , few sprigs
Directions for Lebanese Style Baked Chicken and Potatoes Recipe
To begin making Lebanese Style Baked Chicken and Potatoes Recipe, rinse chicken thighs well. Pat dry with kitchen towel.
Cut the chicken thighs into two. Keep the leg piece whole. Make slits on both sides.
Blend together garlic cloves, olive oil, pepper powder, salt, and lime juice.
Rub the blend juices over the chicken pieces. Rub all the spice powders well all over the chicken pieces.
Place the chicken on the baking sheet.
Pre heat oven to 200 degree centigrade. Bake chicken pieces in oven for about 15 minutes. Baste the chicken at regular intervals with its own juices in between to keep it moist.
Arrange potato quarters in between the chicken pieces. Pour all the oil-lemon juice mix. Throw in a few extra whole garlic into the baking sheet.
Broil for 10-15 minutes until potatoes lightly browned and chicken is cooked completely.
Serve Lebanese Style Baked Chicken and Potatoes Recipe immediately as a main course with an optional Lentil and Coconut Milk Soup.
Jyothi Rajesh is an engineer by profession. Food and any thing related to food is her passion. She loves to cook, style and photograph food. She spends half of my week teaching Robotics to children and the rest of my week she get lost in cooking and photography. She cook for two reasons. First, cooking is, in all honesty, a way to show that she cares about people. It gives her great pleasure to make something that someone enjoys! Second, "I love the quest … the quest for great ingredient combinations, for unexpected flavors, for those “wow” recipes."