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Roasted Chicken and Potatoes in Lemon & Garlic Sauce

2019-03-20
  • Servings: 2

This Lebanese dish is a perfect family meal liked by adults and children alike. It is hearty, deliciously tangy and so quick to prepare.

Some vegetables and/or a mixed salad would be perfect accompaniments.

N.B.: I use chicken legs or thighs for this recipe but you can use any other chicken cuts.

 

Ingredients

  • 2 chicken legs with skin & bone (1 leg per person)
  • Potatoes peeled and cut into round and thin slices (minimum 1 large potato per person)
  • olive oil
  • 1/2 tsp of each of the following spices: allspice, cinnamon, black pepper & turmeric
  • 1 tbsp of garlic powder and 2 sprigs of fresh thyme
  • Salt, to taste
  • 4 garlic cloves, mashed into a fine paste
  • Juice of 1 lemon, or to taste
  • A drizzle of water

Method

Step 1

Preheat the oven to 200C. Coat the potato slices with 2 tbsp of olive oil and a sprinkle of salt then place them in a baking dish. In a bowl, mix the spices, the garlic powder, the thyme & more salt with another 2 tbsp of olive oil. Rub the chicken legs with this mixture then place them on top of the potatoes. Bake for about 50 minutes, uncovered.

Step 2

In the meantime, In another bowl mix together the mashed garlic with lemon juice, a bit of salt and a drizzle of water then set aside. Once the chicken and the potatoes are cooked and golden, pour this garlicky mixture over and bake for another 10 minutes.

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