As I stood in my kitchen, the intoxicating aroma of spices danced through the air, instantly transporting me to the bustling streets of Lebanon, filled with vibrant markets and warm-hearted people. Today, I’m thrilled to share my recipe for Lebanese Baked Chicken with Potatoes, a savory dish that effortlessly combines juicy chicken thighs marinated in tangy yogurt with tender, golden potatoes and sweet caramelized carrots. This sheet pan dinner not only showcases irresistible Middle Eastern flavors but also simplifies weeknight cooking with minimal cleanup. You’ll love how it transforms humble ingredients into a comforting feast perfect for the entire family. Ready to impress your loved ones with a dish that’s as delightful to prepare as it is to savor? Let’s dive in!
Why is This Chicken Recipe a Must-Try?
Simplicity at its Finest: This dish requires minimal effort, making it perfect for busy weeknights.
Flavor Explosion: With a blend of za’atar and yogurt, each bite bursts with rich, Middle Eastern spices that will leave you craving more.
One-Pan Wonder: Say goodbye to multiple pots and pans! Everything cooks together, ensuring your meal is both easy to make and clean up.
Family-Friendly: This comforting recipe appeals to all ages, transforming dinner time into a cozy gathering with loved ones.
Versatile Options: Feel free to customize with seasonal vegetables or adjust spices to match your family’s preferences.
You’ll also love pairing this dish with fresh pita bread or a vibrant Mediterranean salad for an extra wow factor. Enjoy the flavors of the Middle East with this Lebanese Baked Chicken with Potatoes, and don’t forget to check out my Baked BBQ Chicken for more family-friendly options!
Lebanese Baked Chicken with Potatoes
• Bring the delightful essence of Middle Eastern flavors to your table with these satisfying ingredients!
For the Chicken
- Bone-in/Skin-on Chicken Thighs – This choice ensures juicy, tender meat; drumsticks or chicken legs work as great substitutes.
- Full Fat Yogurt – It adds a tangy richness that helps keep the chicken moist; feel free to swap in Greek yogurt if you prefer.
- Za’atar – This aromatic spice blend enhances the flavor beautifully; if unavailable, mix thyme, cumin, sesame seeds, and lemon zest as an alternative.
- Salt and Black Pepper – Essential seasonings to enhance taste; adjust to suit your preferences.
- Sweet Paprika – Infuses mild sweetness and color; smoked paprika is a wonderful substitute for a deeper flavor profile.
- Garlic Powder – Adds a subtle depth; consider using fresh garlic for an intensified impact.
For the Vegetables
- Potatoes – Six medium waxy potatoes create a creamy texture that pairs perfectly; try sweet potatoes for a different twist.
- Carrots – They bring sweetness and texture to the dish; adjust the quantity based on your preference.
- Dried Oregano – Adds herbal notes; fresh oregano can be used if you have it on hand.
- Yellow Onion – Offers sweetness and flavor; red onion or shallots can be suitable substitutes.
For Flavor Enhancements
- Unsalted Butter – Helps in browning the chicken while adding richness; omit for a lighter alternative if desired.
- Chopped Parsley – Brings freshness and color to your dish; use it as an optional garnish for added vibrance.
- Garlic Head – Roasts beautifully to infuse mild flavor; opt for whole garlic cloves if you wish.
- Lemon Juice – Brightens the entire dish and aids in tenderizing the chicken, giving it a refreshing zing.
- Olive Oil – Enhances flavor and assists in browning; avocado oil works just as well for this purpose.
This Lebanese Baked Chicken with Potatoes is an exquisite one-pan dinner that will capture your family’s hearts and taste buds effortlessly!
Step‑by‑Step Instructions for Lebanese Baked Chicken with Potatoes
Step 1: Marinate the Chicken
In a large mixing bowl, whisk together full-fat yogurt, za’atar, sweet paprika, garlic powder, salt, and black pepper until smooth. Add the bone-in chicken thighs, ensuring they’re fully coated with the marinade. Allow the chicken to marinate for at least 20 minutes at room temperature, or for even more flavor, cover and refrigerate it for up to 4 hours.
Step 2: Prepare the Vegetables
While the chicken is marinating, peel and slice the carrots into even pieces, and wash and cut the potatoes into wedges. Next, chop the parsley and slice the yellow onion into wedges. By prepping these vibrant vegetables now, you’re ensuring that the Lebanese Baked Chicken with Potatoes will have a beautiful, colorful presentation once roasted.
Step 3: Toss Potatoes and Carrots
In a large bowl, combine the potatoes and sliced carrots, then sprinkle with dried oregano, remaining salt, and pepper. Melt the unsalted butter and drizzle it over the vegetable mixture, tossing well to coat everything evenly. This buttery blend will help create tender, flavorful vegetables that will perfectly complement the marinated chicken.
Step 4: Arrange on Sheet Pan
Preheat your oven to 350°F (180°C) and line a large baking sheet with parchment paper for easy cleanup. Spread the potato and carrot mixture evenly on the prepared sheet pan. Gently place the marinated chicken thighs on top of the vegetables, along with the onion wedges and the cut-side down garlic head for additional flavor.
Step 5: Add Final Touches
Drizzle the assembled dish with fresh lemon juice and olive oil, ensuring everything is nicely coated. This final touch of acidity from the lemon will brighten the flavors of the Lebanese Baked Chicken with Potatoes while the olive oil promotes lovely browning during roasting.
Step 6: Bake the Dish
Slide the sheet pan into the preheated oven and bake for 60 minutes. Keep an eye on the oven; your dish is ready when the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender with crispy edges. The aroma will fill your kitchen as everything cooks to perfection!
Step 7: Rest and Serve
Once baked, remove the dish from the oven and let it rest for about 5 minutes to allow the flavors to meld. Squeeze the roasted garlic from the head over the chicken and vegetables for an added depth of flavor. Now, serve your stunning Lebanese Baked Chicken with Potatoes alongside some fresh pita bread to enjoy every delicious bite!
Make Ahead Options
These Lebanese Baked Chicken with Potatoes are perfect for meal prep enthusiasts! You can marinate the chicken thighs up to 24 hours in advance—just cover and refrigerate them to enhance the flavor. Additionally, you can prep the carrots and potatoes by washing and cutting them into wedges, storing them in an airtight container in the refrigerator for up to 3 days. When you’re ready to cook, simply arrange the veggies on a sheet pan, add the marinated chicken on top, drizzle with lemon juice and olive oil, and bake as instructed. This strategy not only saves time but also ensures a delicious meal that’s just as enticing on a busy weeknight!
How to Store and Freeze Lebanese Baked Chicken with Potatoes
Fridge: Allow the cooked dish to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 days.
Freezer: For longer preservation, freeze portions in airtight containers or freezer bags. This Lebanese Baked Chicken with Potatoes can be frozen for up to 3 months.
Reheating: Thaw in the fridge overnight, then reheat in the oven at 350°F (180°C) until warmed through, about 20 minutes. Enjoy the same comforting flavors as when it was freshly made!
Lebanese Baked Chicken with Potatoes Variations
Feel free to get creative and customize this delightful dish to suit your taste and dietary needs!
- Lean Option: Substitute chicken thighs with breasts for a lighter meal, adjusting the cooking time for tenderness.
- Sweet Twist: Try using sweet potatoes instead of regular potatoes for a touch of natural sweetness and vibrant color.
- Vegetable Medley: Incorporate seasonal vegetables like parsnips or beets into the mix for extra flavor and variety.
- Herb Grilling: Add fresh herbs like cilantro or mint to elevate the taste and introduce new refreshing notes.
- Spice It Up: For a bit of heat, sprinkle in some crushed red pepper flakes or paprika to add a kick to the dish.
- Creamy Element: Drizzle tahini sauce over the finished product for a nutty, creamy layer that enhances the Middle Eastern flavors.
- Alternative Cooking Method: If you prefer a crispy finish, try broiling the chicken for the last few minutes of cooking for beautifully charred skin.
- Mediterranean Style: Serve the dish with a side of tzatziki or hummus, alongside freshly baked pita bread, to dazzle your family with delicious Mediterranean flavors.
These variations make it easy to enjoy Lebanese Baked Chicken with Potatoes in numerous ways! While you’re at it, don’t miss out on my Grilled Chicken Sandwich for another flavor-packed family favorite!
What to Serve with Lebanese Baked Chicken with Potatoes
Elevate your dining experience with perfectly paired sides and flavors that complement this comforting dish beautifully.
- Crispy Pita Chips: These crunchy morsels add a delightful texture to your meal, perfect for scooping up every flavorful bite.
- Tzatziki Sauce: A refreshing yogurt and cucumber dip that offers a cool contrast to the warm spices of the chicken. Each spoonful enhances the flavors while keeping things light.
- Mediterranean Quinoa Salad: Packed with fresh veggies and zesty lemon dressing, this vibrant salad brings a pop of color and a boost of nutrition alongside the hearty chicken.
- Roasted Vegetables: A medley of seasonal veggies drizzled with olive oil, seasoned with herbs exudes warmth, making your dinner feel even more wholesome and inviting.
- Hummus Platter: Serve creamy hummus teamed with sliced bell peppers, cucumbers, and carrots for a nutritious appetizer that pleasantly brightens your table.
- Lemon Herb Rice: A fluffy, aromatic rice dish that soaks up the rich flavors of the chicken while adding a fresh, zesty note to your plate.
- Minted Yogurt Drink (Laban): A cool, tangy drink made with yogurt and fresh mint to cleanse the palate perfectly between bites.
Take your Lebanese Baked Chicken with Potatoes to the next level by exploring these delightful side options that create a well-rounded and satisfying meal!
Expert Tips for Lebanese Baked Chicken with Potatoes
-
Marinating Matters: Marinate the chicken for at least 20 minutes, but overnight in the fridge will intensify those delightful flavors.
-
Even Cooking: Spread vegetables out on the sheet pan. This ensures that everything cooks evenly, avoiding soggy potatoes or undercooked carrots.
-
Use Fresh Ingredients: Fresh spices and herbs have far more flavor than dried ones. Opt for fresh oregano and garlic if you can!
-
Temperature Check: Always check the chicken’s internal temperature; it should reach 165°F (74°C) for safety and perfect tenderness in your Lebanese Baked Chicken with Potatoes.
-
Make it Your Own: Don’t hesitate to experiment! Swap in seasonal veggies like bell peppers or zucchini, or adjust spices according to your family’s taste preferences.
-
Delicious Leftovers: Store leftovers in airtight containers for up to three days, making for easy lunches or quick dinners throughout the week.
Lebanese Baked Chicken with Potatoes Recipe FAQs
What kind of yogurt should I use for marinating the chicken?
I recommend using full-fat yogurt for marinating as it adds tanginess and moisture to the chicken. If you prefer a lighter option, Greek yogurt works wonderfully as well. Just ensure it’s unsweetened, as that will enhance the savory notes of the dish.
How should I store leftovers of Lebanese Baked Chicken with Potatoes?
After the dish has cooled completely, transfer any leftovers into an airtight container. This will keep well in the refrigerator for up to 3 days. I often pack mine in individual portions to make for easy reheating during busy weeknights!
Can I freeze Lebanese Baked Chicken with Potatoes?
Absolutely! To freeze, allow the cooked dish to cool, then place it in airtight containers or freezer bags. It can be frozen for up to 3 months. When ready to enjoy again, thaw it in the refrigerator overnight and reheat in the oven at 350°F (180°C) for around 20 minutes until warmed through.
What should I do if my chicken is not browning properly while baking?
If the chicken isn’t browning as expected, check the oven temperature; it may be too low, or it could need an extra 10 minutes in the oven. Ensure you’ve drizzled enough olive oil over both the chicken and vegetables, as this will aid in browning. For that caramelized finish, you can also broil the dish for the last few minutes, but keep a close eye on it!
Are there any dietary restrictions I should consider with this recipe?
This Lebanese Baked Chicken with Potatoes is gluten-free, making it a great choice for those avoiding gluten. However, if you’re serving it to others, check for any allergies, especially to dairy from the yogurt or nuts if using za’atar blends containing sesame seeds. Adjustments can be made easily, such as substituting with plant-based yogurt to make it dairy-free!
How can I choose the best potatoes for this recipe?
For this dish, I recommend using medium-waxy potatoes for their creamy texture when baked. Look for potatoes with smooth skin and no dark spots, which can indicate spoilage. Yukon Gold or Red potatoes are fantastic choices. You can even experiment with sweet potatoes for a unique twist on the classic flavors!
Lebanese Baked Chicken with Potatoes: A Cozy Weeknight Delight
Ingredients
Equipment
Method
- In a large mixing bowl, whisk together yogurt, za’atar, paprika, garlic powder, salt, and pepper until smooth. Add chicken thighs and marinate for at least 20 minutes, or up to 4 hours in the fridge.
- Peel and slice carrots, wash and cut potatoes into wedges, chop parsley, and slice onion into wedges.
- Combine potatoes and carrots in a large bowl, sprinkle with oregano, remaining salt, and pepper. Melt butter and drizzle over vegetables, tossing to coat.
- Preheat oven to 350°F (180°C) and line a baking sheet with parchment paper. Spread potato and carrot mixture on the prepared sheet pan. Place marinated chicken thighs on top, along with onion wedges and garlic head.
- Drizzle with lemon juice and olive oil, coating everything evenly.
- Bake for 60 minutes, checking that chicken reaches 165°F (74°C) and vegetables are tender.
- Let rest for about 5 minutes, then squeeze roasted garlic over the dish before serving.