Lebanese Garlic Chicken and Potatoes is a one-pan roasted dish featuring seasoned chicken and baby potatoes blanketed in a smooth, intensely garlicky lemon sauce made from ten garlic cloves. The result is tender meat and creamy potatoes infused with bright citrus and savory depth.
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Place chicken pieces in a large baking dish. Season with paprika, garlic powder, onion powder, oregano, coriander, 2 tbsp olive oil, salt, and pepper. Rub the seasonings all over the chicken to coat evenly.
Add the quartered potatoes to the baking dish and toss with the seasoned chicken.
Bake uncovered for 25 minutes. Note: Oven temperature was not specified, but 400°F (200°C) is a standard temperature for this type of dish.
While the chicken is baking, prepare the garlic sauce. In a food processor, combine the garlic cloves, 1/4 cup olive oil, fresh lemon juice, water, and a pinch of salt. Blend until smooth.
After 25 minutes, remove the dish from the oven and pour the garlic sauce evenly over the chicken and potatoes.
Return the dish to the oven and bake for another 50 minutes, or until the chicken is cooked through and golden brown.
Garnish with fresh parsley and serve immediately with warm pita bread and lemon wedges.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat covered at 350°F (175°C) for 15–20 minutes until warmed through.
food processor · large baking dish
Bake at 400°F (200°C). The recipe calls for 25 minutes initially, then 50 minutes after adding the sauce for a total of 75 minutes.
The chicken is done after the full 50-minute second bake when it reaches an internal temperature of 165°F (74°C) and the skin is golden brown.
Yes. Prepare the sauce in the food processor up to 1 day ahead and store in an airtight container in the refrigerator. Pour it over the chicken at the 25-minute mark as directed.
Mixed pieces of legs and wings are ideal because they stay moist during the long roast. Thighs also work well.
Yes. Keep the ratio of 1 clove garlic per 0.3 lbs chicken and scale all seasonings proportionally; cooking time remains the same as long as the baking dish is not overcrowded.
