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My review
Lebanese Chicken and Potatoes
guyworldwide
"A traditional Lebanese dish of baked chicken and potatoes, which I learned from my mum. Unbelievably simple, but ever so delicious."
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Ingredients
1 h 15 m servings 592 calsOriginal recipe yields 6 servings
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Directions
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Prep
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Cook
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Ready In
- Preheat oven to 425 degrees F (220 degrees C).
- Place chicken and potatoes in a large baking dish. Season generously with salt and white pepper.
- In a bowl, stir together garlic, olive oil, and lemon juice. Pour over chicken and potatoes. Cover dish with foil.
- Bake in preheated oven for 30 minutes. Remove foil, increase heat to 475 degrees F (245 degrees C), and cook until chicken and potatoes are golden, about 30 minutes.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 592 calories; 30.5 g fat; 53.9 g carbohydrates; 26.7 g protein; 65 mg cholesterol; 81 mg sodium. Full nutrition
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Reviews
Read all reviews 207271 Ratings
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Most helpful positive review
10/26/2006
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 le...
Most helpful critical review
9/4/2009
I'm surprised more people didn't emphasize how important it is to marinate this dish. I seasoned with salt, white pepper, cumin and all spice and I let it sit for a couple minutes before cooking...
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10/26/2006
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 le...
3/3/2006
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! :)
4/26/2008
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 ...
12/31/2007
Remember to use yellow potatoes, other varieties do not work as well.
9/4/2009
I'm surprised more people didn't emphasize how important it is to marinate this dish. I seasoned with salt, white pepper, cumin and all spice and I let it sit for a couple minutes before cooking...
2/16/2011
I've made this dish a couple times now and it's definitely one of our favorites. We love the tangy flavor of the chicken & potatoes, but 1 whole cup of lemon juice is way too much for our taste....
10/8/2010
I've made this many times and it's always good. My favorite variation is to use half sweet potatoes and half white potatoes. Warning: bone-in chicken comes out moist and delicious, boneless b...
6/2/2008
That sure was easy to prepare alright! Baked it longer than required because my husband loves his chicken very well done. Could have used more garlic and salt but I say that with most recipes. L...
5/7/2009
Delicious! I added a bit of cumin and thyme, and doubled the garlic. It was great with steamed green beans - we'll be having this again.