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Lebanese Baked Chicken with Potatoes

Lebanese Baked Chicken with Potatoes: A Cozy Weeknight Delight

Enjoy Lebanese Baked Chicken with Potatoes, a savory dish featuring juicy chicken thighs marinated in yogurt and accompanied by tender potatoes.
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Prep Time 20 minutes
Cook Time 1 hour
Resting Time 5 minutes
Total Time 1 hour 25 minutes
Servings: 4 servings
Course: Chicken
Cuisine: Middle Eastern
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Bone-in/Skin-on Chicken Thighs Drumsticks or chicken legs work as substitutes.
  • 1 cup Full Fat Yogurt Greek yogurt can be used as an alternative.
  • 2 tablespoons Za’atar Or mix thyme, cumin, sesame seeds, and lemon zest as an alternative.
  • 1 teaspoon Salt Adjust to taste.
  • 1 teaspoon Black Pepper Adjust to taste.
  • 1 teaspoon Sweet Paprika Smoked paprika is a great substitute.
  • 1 teaspoon Garlic Powder Fresh garlic can be used for more flavor.
For the Vegetables
  • 6 medium Potatoes Waxy potatoes create a creamy texture; sweet potatoes work too.
  • 2 pieces Carrots Adjust quantity based on preference.
  • 1 teaspoon Dried Oregano Fresh oregano can be used.
  • 1 large Yellow Onion Red onion or shallots can be substitute.
For Flavor Enhancements
  • 2 tablespoons Unsalted Butter Can be omitted for a lighter dish.
  • 1 tablespoon Chopped Parsley Use as an optional garnish.
  • 1 head Garlic Roast for more flavor.
  • 2 tablespoons Lemon Juice Brightens the dish.
  • 2 tablespoons Olive Oil Avocado oil can be used as an alternative.

Equipment

  • baking sheet
  • mixing bowl
  • Parchment paper

Method
 

Step-by-Step Instructions
  1. 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.
  2. Peel and slice carrots, wash and cut potatoes into wedges, chop parsley, and slice onion into wedges.
  3. Combine potatoes and carrots in a large bowl, sprinkle with oregano, remaining salt, and pepper. Melt butter and drizzle over vegetables, tossing to coat.
  4. 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.
  5. Drizzle with lemon juice and olive oil, coating everything evenly.
  6. Bake for 60 minutes, checking that chicken reaches 165°F (74°C) and vegetables are tender.
  7. Let rest for about 5 minutes, then squeeze roasted garlic over the dish before serving.

Nutrition

Serving: 1plateCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 500mgPotassium: 800mgFiber: 5gSugar: 2gVitamin A: 150IUVitamin C: 20mgCalcium: 8mgIron: 15mg

Notes

Store leftovers in airtight containers for up to three days or freeze for up to three months. Reheat at 350°F (180°C) until warmed through.

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