Lebanese lemon garlic chicken and potatoes is a roasted one-pan dish featuring crispy chicken skin, tender potatoes, and a zesty lemon-garlic sauce that's poured over everything hot from the oven. The standout trait is the vibrant mashed garlic paste sauce that melds with the chicken's natural juices during a final 15-minute bake.
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First, clean the chicken. Rinse it under cold water, then place in a bowl and cover with water, a generous amount of salt, a splash of white vinegar, and the juice of a lemon. Let it sit while you prepare the potatoes.
Peel the potatoes and slice them into thick, even rounds, about 1/2-inch thick. Place them in a bowl of water to prevent browning.
Drain the chicken, rinse it off, and pat it completely dry with paper towels. This is crucial for getting crispy skin. Arrange the chicken and drained potatoes in a large baking pan.
Season the chicken and potatoes directly in the pan with paprika, salt, garlic powder, onion powder, 7-spice, cinnamon, and white pepper. Drizzle with the neutral oil.
Using your hands (gloves recommended), toss everything together until the chicken and potatoes are evenly coated in the spices and oil.
Bake uncovered in a preheated 450°F (232°C) oven for about 1 hour, until the chicken is cooked through and the skin and potatoes are golden and crispy.
While the chicken bakes, prepare the sauce. Peel an entire head of garlic and place the cloves in a mortar and pestle with a pinch of salt. Mash until it forms a smooth, creamy paste.
In a jar, combine the lemon juice, olive oil, water, and 2 teaspoons of salt. Add the mashed garlic paste and shake vigorously until well combined.
Once the chicken and potatoes are crispy, remove the pan from the oven. Pour the lemon garlic sauce all over the hot chicken and potatoes.
Return the pan to the oven and bake for an additional 15 minutes to allow the flavors to meld together.
Remove from the oven, let it rest for a few minutes, and serve immediately.
Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently in a 350°F oven for 15 minutes to avoid drying out the chicken.
Mortar and pestle (for mashing garlic) · Large baking pan (for roasting chicken and potatoes)
Soaking cleans the chicken and helps tenderize it, while the salt and lemon juice flavor it from the inside. This is a traditional Lebanese preparation step.
Pat the chicken completely dry with paper towels after soaking, arrange skin-side up with potatoes, coat in oil and spices, then bake uncovered at 450°F for 1 hour until golden.
Yes, you can mash the garlic paste and prepare the sauce components in advance. Store the mashed garlic in the refrigerator and combine with lemon juice, oil, and water just before using.
7-spice (a Lebanese spice blend typically containing cinnamon, allspice, clove, and nutmeg) adds warm, complex flavor. If unavailable, increase cinnamon and paprika slightly or substitute with baharat.
Yes, proportionally increase all ingredients. One whole chicken serves 4; for 8 people, use 2 whole chickens and double all seasoning and sauce ingredients. Baking time may increase slightly depending on pan size.
