Lebanese Baked Chicken with Potatoes (Print Version)
# Ingredients:
→ Chicken
01 -
2 pounds bone-in, skin-on chicken thighs
02 -
3 tablespoons full-fat yogurt
03 -
1 teaspoon sweet paprika
04 -
1 teaspoon garlic powder
05 -
1 teaspoon za'atar
→ Vegetables
06 -
6 medium potatoes, sliced into 0.5 cm thickness
07 -
3 large carrots, peeled and chopped
08 -
1 medium yellow onion, cut into wedges
09 -
1 garlic head, top cut off
→ Seasonings
10 -
2 teaspoons salt, divided
11 -
2 teaspoons black pepper, divided
12 -
1 teaspoon dried oregano
13 -
2 tablespoons fresh parsley, chopped
14 -
3 tablespoons lemon juice
15 -
2 tablespoons olive oil
16 -
2 tablespoons unsalted butter, melted
# Instructions:
01 -
Preheat the oven to 180°C (350°F).
02 -
In a large bowl, combine yogurt with za'atar, paprika, garlic powder, and 1 teaspoon each of salt and pepper. Add chicken thighs and massage well with the yogurt mixture. Set aside to marinate.
03 -
Peel and chop the carrots, wash and cut the potatoes into 0.5 cm slices. Chop the parsley and cut the onion into wedges. Cut off the top of the garlic head.
04 -
In a large bowl, combine potatoes, carrots, oregano, parsley and the remaining salt and pepper. Pour the melted butter over the mixture and toss until well coated.
05 -
Spread the potato mixture on a parchment-lined baking sheet. Nestle the marinated chicken between the potatoes. Add onion wedges and place the garlic head cut-side-down.
06 -
Sprinkle with lemon juice and drizzle with olive oil. Bake for 60 minutes, until the potatoes are tender with crispy edges and the chicken is thoroughly cooked.
07 -
Allow to rest for 5 minutes before serving. Squeeze out some roasted garlic cloves, mash with a fork and stir into the potatoes for enhanced flavor.
# Notes:
01 -
For best results, allow chicken to marinate for at least 15 minutes before baking if time permits.
02 -
The roasted garlic can be squeezed and mixed with the potatoes for an incredible flavor boost.