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Lebanese-Style Roasted Chicken with Potatoes recipe

Lebanese-Style Roasted Chicken with Potatoes recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Roast chicken
  • Garlic roast chicken

My mother taught me this dish. It's a very traditional Lebanese meal, which consists of roasted chicken with potatoes. It's simple, wholesome and will be welcomed any day of the week.

267 people made this

IngredientsServes: 4

  • 8 chicken pieces, such as drumsticks, legs, breasts or wings
  • 8 medium potatoes, peeled and quartered
  • salt to taste
  • ground white pepper to taste
  • 4 cloves garlic, crushed
  • 125ml extra virgin olive oil
  • 250ml fresh lemon juice

MethodPrep:15min ›Cook:1hr ›Ready in:1hr15min

  1. Preheat oven to 220 C / Gas 7.
  2. Place chicken and potatoes in a large baking dish. Season generously with salt and white pepper.
  3. In a bowl, stir together garlic, olive oil and lemon juice. Pour over chicken and potatoes. Cover dish with foil.
  4. Roast in preheated oven for 30 minutes. Remove foil, increase heat to 240 C / Gas 9 and cook until chicken and potatoes are golden, about 30 minutes.

Watch how!

Watch our video to see how to make a perfectly roasted chicken every time. Watch now!

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Reviews & ratingsAverage global rating:(279)

Reviews in English (215)

by audreyred

I make this recipe all the time, use only juice of 1/2 lemon, try adding about 1 tspn each of cumin and "7" spice, or allspice. I turn the broiler on for the last 20-15 minutes until all the lemon juice evaporates.-26 Oct 2006

by OZ

Very simple and pure dish. Excellent! This is not another one of those boring recipes that calls for tons of cheese and canned creamy soups for flavor. I will make this weekly. Thanks!-03 Mar 2006

by Mukabary

I love this dish. Although I cut my potatoes into thick (about 3/4" thick) and then fry them until a little dark golden brown. While I am frying the potatoes, I boil the chicken in water. After the potatoes are all fried. I place them on the bottom of the baking dish, place the chicken on top. I add the lemon juice, garlic, olive oil and some broth from the chicken to the dish. Along with the salt & pepper, I do add the 7 spice to it and then broil for about 5 minutes. It's so yummy!!-26 Apr 2008

Baked Garlic Chicken and Potatoes – Djej w Batata Bil Sayniyyeh

“Toum, zait w haamid” is a phrase that one would tend to overhear repeatedly from mom while giving cooking advice to friends. In Arabic, Toum = Garlic, Zait = Oil (Olive Oil here), and Haamid = Lemon. This is a tangy-garlicky combination that is the flavoring base of many traditional Lebanese dishes, including the Baked Garlic Chicken and Potatoes featured in this post.

The success of this recipe is directly correlated to how well you make the garlic sauce. Traditionally the sauce is made by crushing garlic with a pestle in a wooden mortar while slowly adding the salt and olive oil thus turning it into a paste. And finally once you start adding the lemon juice all while continuing to stir and crush with the pestle, the paste turns into a beautiful sauce with a balanced garlic and lemon flavoring.

If you don’t have a mortar, using a food processor or blender gets you a good sauce as well. Make sure you use freshly squeezed lemon juice as it makes a difference. Finally an important note here is that if the chicken isn’t too fresh it tends to have a “chickeny” smell. So to help remove it, you can rub or soak the chicken in a bit of vinegar for a couple of minutes, then rinse them really well with cold water prior to baking. And after the chicken is cooked, and right before you add the garlic sauce, if you notice any excess liquids on the bottom of the tray scoop it out or drain it away as this is fat/water from the chicken that may ruin your dish.

Summary: A traditional garlic chicken dish from Lebanon.


Batata Harra literally means Spicy Potatoes in Arabic, so there’s that. Lebanese-style baked potatoes are basically baked potatoes coated in spicy oil. Spicy oil is a special seasoning oil made with olive oil, garlic, cumin, coriander, paprika, cayenne pepper, and black pepper.

Now what makes these potatoes special is (you guessed it) the spicy oil: you want to heat the olive oil until hot, add in the spices, give it a good mix, and let the spices bloom for a few minutes. It sounds simple because it’s what makes these potatoes *so* delicious.

Some people also like to top them with some fresh cilantro or lemon juice!

Lebanese-style baked potatoes

Take baked potatoes on a journey with this Middle Eastern-inspired recipe. Photo: William Meppem

All the deliciousness of deep-fried batata harra without the frying. The turmeric is a cheeky non-traditional addition. It can be left out, but it helps to return the golden colour that deep-frying would give the potatoes.

Lebanese Style Roast with Gravy - الروستو مع الصلصة

Serves a crowd!
About a 3 pound roast (Lamb or beef)
1/2 cup of vegetable oil
2 carrots peeled and chopped
1 bell pepper chopped
1-2 big onions chopped
10 cloves of garlic, peeled only
1 medium potato, peeled and cut into medium cubes
1 celery stick, chopped
2 cinnamon sticks, 2 bay leaves
1 teaspoon of black pepper
1 tablespoon of allspice
1/3 cup of wine (optional)
1 teaspoon of salt (or to taste)

The vegetables need to be medium sized and not small or finely chopped because they need to cook with the roast and this will keep them from browning quickly and falling apart. And my technique is that I allow one minute between every ingredient, I don't like to dump everything all at once. So in a pot, add the oil, onions, potatoes, carrots, bell pepper, celery and garlic add half the amount of salt and black pepper and cook for few minutes then add the roast, cinnamon sticks and bay leaves.(I usually rub the roast with a bit of salt and black pepper and let it sit for few minutes before I cook it). Once you've added the roast you want it to brown from all sides and absorb all the flavors. Here you can add the wine. Turn the roast every now and then until the sides are browned then you add 2 to 3 cups of water. Once you've added the water, add the rest of the spices, bring to a boil then reduce to medium-low and let it cook slowly. It would probably take about 2 hours maybe more depending on the meat.
Once the roast is cooked take it out of the pot and transfer into the cutting board. Now to obtain the gravy just put everything left in the pot in the mixer for a couple of minutes. I personally leave everything in the pot, take out the cinnamon sticks and the bay leaves and use the handy mixer for few minutes until all the chunks are gone. You'll obtain a thick gravy because of the potato and vegetables so no need to thicken it. After I obtain the gravy, I let it simmer for few minutes and then serve it with the roast.

Tips on how to serve this roast:
1- You can leave it as a whole on the cutting board and when it's time to eat, cut and serve with the gravy on the side.
2- Slice and put back in the sauce or gravy and simmer for few minutes and serve (I recommend this)
3- Slice some and serve on the side as cold cuts and put the rest in the gravy for variety.
4- Serve the roast with Basmati rice and nuts as shown in the photo or serve it with mashed potatoes and sauteed vegetables.

PS: Cooking the Basmati and toasting the nuts can be found in my previous recipes like the Chicken with rice recipe for example.

Lebanese Style Roast with Gravy - الروستو مع الصلصة Reviewed by MAG on 10:08 AM Rating: 5


i know the meat is supposed to be the star of the show, but the rice looks awesome. i love rice with nuts and seeds :) i did a combination like that - adding almonds to green tea rice - also known as chameshi in Japanese. :)

Hey Diva! Oh rice with nuts is really awesome, I like it a lot, and the combination you made seems pretty interesting, I love flavoring the rice :)

Mag, this looks delicious! I am sure this is a dish that my palate would welcome without any hesitation! :) I should give it a try one day. I love meat over rice a lot.

Thanks Farida :) I am glad you like this recipe! This adds to the many things we have in common )

Lebanese Style Chicken Wings

Chicken wing Mondays’ are coming so fast each week, it’s a little difficult to keep up, but this week I had a little help. This recipe was sent to me by one of our facebook friends. So a big shout out to Kathleen Collins for this awesome recipe! What I really like about this recipe, is the simplicity of it. Just a few ingredients to create such fresh flavour and texture, and it is so easy and quick to make. You can easily prepare these in a snap on a busy week night!

I served these wings with gorgeous roasted potatoes. I cut a few potatoes in large wedges, melted 1/4 cup of butter, added 14 cup of olive oil, the juice of 1/2 a lemon, fresh oregano (from my urban garden) salt, pepper and dry parsley. Lined a cookie sheet with parchment paper and baked at 400F for about 1 hour. Yummy!!

So 5 days ago I got my Aero-Garden, remember? Well only 5 days in and already my thai basil has sprouted, how freaking cool is that. Im telling you, I’m like a little kid with that thing. Each morning when I get up, the first thing I do, is go check on my little garden on my kitchen counter. I’m truly amazed with this technology. I also use the liquid nutrients in the water, for my outside garden and I swear I already see a difference. I have about 12 little tomatoes that have appeared on my plant.

Working on this blog is a lot of fun and I really enjoy sharing food ideas with the world. The greatest thing for us right now, is that it pushes me to cook a wide variety of foods. I remember before the blog, although I had a lot of recipes in my repertoire, I was caught in a comfort zone, where I always made the same dishes over and over again. I’m sure a lot of you can relate to that, so I’m hoping with this blog, I can help by providing different ideas and showing that cooking with fresh ingredients is not that complicated.

Ingredients (4 servings)

  • 2 lb of small round potatoes (no more than 2 inches in diameter)
  • 12 cloves of garlic, freshly peeled and crushed
  • 1/3 to 1/2 cup of lemon juice
  • 1/3 cup of olive oil
  • 1 teaspoon of salt or to taste

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You can either par-boil Yukon Gold potatoes or quickly microwave to speed up the cooking process with olive oil and garlic. While that’s going you slice up red onion.

Tender boneless, skinless chicken thighs get rubbed with smoked paprika, a little olive oil, lemon juice and parsley.

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Quickly sprinkle the sliced red onion and a cut up lemon over the potatoes and back in the oven they go.

I love the taste of roasting citrus and it’s perfect in this dish.

After 12 minutes roasting you top the vegetables with the marinated chicken and roast for another 12 minutes until the chicken is cooked through and the potatoes are a golden brown.

A sprinkling of sherry on top after it’s done is completely optional, but the flavor is so good.

Serve this Spanish Roasted Chicken up with more cut lemon to squeeze on top and dig in.

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Heavenly Home-Style Roasted Whole Chicken and Potatoes

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