As I tossed the marinated chicken thighs with warm spices and vibrant veggies, the kitchen filled with an irresistible aroma, beckoning everyone to join in. I can still picture the scene: a busy weeknight transformed into a culinary experience, all thanks to this Lebanese Baked Chicken with Potatoes recipe. This hearty, one-pan dish is a delightful marriage of Middle Eastern flavors and the satisfaction of home-cooked meals.
Whether you’re craving a meal that’s both nourishing and easy to prepare or looking to impress your family without breaking a sweat, this versatile recipe has you covered. Picture tender chicken roasted to perfection, nestled among caramelized carrots and golden potatoes, creating a symphony of textures and flavors that everyone will adore. Plus, with minimal cleanup, you might find yourself making this dish again and again. Let’s dive into this flavor-packed adventure that promises to elevate your weeknight dinners!
Why will you love Lebanese Baked Chicken with Potatoes?
Simplicity at its Finest: This recipe requires minimal effort, so you can whip up a delicious meal without complex techniques.
Flavor Explosion: The combination of Middle Eastern spices envelops the chicken, imparting a savory taste that will delight your taste buds.
One-Pan Wonder: Enjoy effortless cleanup as everything cooks together on a single sheet pan, allowing you to spend more time with loved ones.
Healthy Satisfaction: Packed with protein and vibrant veggies, this dish is a wholesome option for both busy nights and special gatherings.
Crowd-Pleaser: Its robust flavors and colorful presentation make it a perfect dish for family dinners or entertaining friends.
Whether you’re a seasoned chef or a kitchen novice, this Lebanese Baked Chicken with Potatoes will become a go-to recipe in your roster!
Lebanese Baked Chicken with Potatoes Ingredients
• A delightful culinary journey awaits!
For the Chicken
- Chicken Thighs – Skin-on provides juiciness; boneless thighs work too.
- Yogurt – Adds tang and moisture; full-fat or Greek yogurt is preferred.
- Za’atar – Infuses Middle Eastern flavor; substitute with thyme, cumin, sesame, and lemon.
- Sweet Paprika – Offers sweetness and color; can swap with smoked paprika for a twist.
- Garlic Powder – Enhances aroma; substitute with fresh minced garlic if desired.
For the Vegetables
- Potatoes – Creamy texture when using waxy potatoes; keep skins on for extra flavor.
- Carrots – Sweet balance for the dish; customize amount to your taste.
- Onion – Adds sweetness when roasted; red onion or shallots are great alternatives.
- Parsley – Fresh color and brightness; cilantro can also be used.
For the Finish
- Lemon Juice – Brightens flavors and tenderizes chicken; essential for a zesty kick.
- Cooking Oil and Butter – Ensures crispy skin and moist meat; butter adds richness.
Get ready to savor the goodness of this easy yet impressive Lebanese Baked Chicken with Potatoes—a dish that brings comfort and joy to your family table!
How to Make Lebanese Baked Chicken with Potatoes
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Preheat the oven to 350°F (180°C). This step ensures even cooking and helps achieve the perfect crispy skin on the chicken.
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Mix the marinade by combining yogurt, za’atar, sweet paprika, garlic powder, and half of the salt and pepper in a bowl. Marinate the chicken thighs for at least 20 minutes to allow the flavors to soak in.
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Prepare the vegetables: peel and chop the carrots, and slice the potatoes into even pieces. Get your parsley ready, and cut the onion into wedges for roasting.
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Combine the vegetables in another bowl with the remaining potatoes, carrots, oregano, parsley, the rest of the salt, and pepper, along with melted butter. This mix will create a flavorful base for your chicken.
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Spread the vegetable mixture onto a parchment-lined baking sheet and nestle the marinated chicken among the veggies for a harmonious meal.
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Top the dish with onion wedges and a whole garlic head (cut side down). Drizzle everything with fresh lemon juice and a generous amount of olive oil for extra flavor.
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Bake for 60 minutes total, ensuring the potatoes are tender and the chicken is cooked through (look for an internal temperature of 165°F). The aroma will fill your kitchen!
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Rest the dish for 5 minutes before serving. Squeeze out the roasted garlic cloves and mix them into the potatoes for a lovely, creamy taste.
Optional: Serve with pita bread or a big leafy salad to round out the meal.
Exact quantities are listed in the recipe card below.
Variations & Substitutions for Lebanese Baked Chicken with Potatoes
Feel free to explore these creative options and make the recipe your own with delightful twists and substitutions!
- Chicken Thigh Alternatives: Use drumsticks or chicken breasts instead; just adjust the baking time accordingly to ensure they are thoroughly cooked.
- Sweet Potato Swap: Replace Yukon gold potatoes with sweet potatoes for a higher natural sweetness and vibrant color. The dish will have a deliciously different taste.
- Veggie Medley: Add seasonal vegetables like bell peppers, zucchini, or broccoli for added nutrition and flavor. Mixing in a variety of textures brightens up the meal!
- Spice It Up: For a kick, incorporate cayenne pepper or red pepper flakes to the marinade. It brings a delightful heat that balances perfectly with the sweet carrots.
- Greek Yogurt Sub: Use low-fat yogurt instead of full-fat for a lighter option, while still keeping that creamy consistency in your marinade.
- Fresh Herbs Boost: Toss fresh cilantro or mint with the parsley for a fragrant twist in flavor that adds a fresh, punchy note to the dish.
- Garlic Infusion: Instead of using garlic powder, roast a head of garlic alongside the chicken for a sweeter, more intense garlic flavor infused in the potatoes.
- Citrus Twist: Experiment with different citrus by adding orange or lime juice instead of lemon for a unique bright flavor profile that dances on your palate.
Each variation allows for a personal touch, ensuring that your Lebanese Baked Chicken with Potatoes becomes a cherished staple in your home!
Make Ahead Options
These Lebanese Baked Chicken Thighs with Potatoes are ideal for meal prep, making weeknight dinners a breeze! You can marinate the chicken in yogurt and spices up to 24 hours in advance, allowing the flavors to deepen. Just combine the marinade ingredients and coat the chicken, then cover and refrigerate. The vegetables can be prepped as well by chopping the potatoes and carrots and storing them in an airtight container for up to 3 days. When you’re ready to enjoy the dish, simply arrange the chicken and vegetables on the baking sheet, drizzle with lemon juice, and bake as directed. This ensures you’ll have a delicious, home-cooked meal without any last-minute hassle!
What to Serve with Lebanese Baked Chicken with Potatoes?
Elevate your dinner experience with delicious sides that complement the vibrant flavors of this Middle Eastern dish.
- Crispy Pita Chips: A perfect crunchy contrast that’s excellent for dipping in the residual yogurt sauce or olive oil.
- Herbed Quinoa: Add a light and nutty grain that absorbs the dish’s juices beautifully, enhancing the meal’s overall texture.
- Mediterranean Village Salad: Refreshing cucumbers, tomatoes, and feta create a vibrant balance to the hearty chicken and veggies.
- Roasted Garlic Hummus: Serve as a creamy dip for pita bread, offering a rich and satisfying flavor that stands out against the chicken.
- Tahini Sauce: Drizzle over the chicken for a sesame-rich dressing that echoes the Middle Eastern spices, pulling the dish together.
- Minted Yogurt Dip: The cooling effect of fresh mint and yogurt adds brightness, enhancing the deep flavors of the chicken.
- Stuffed Grape Leaves: These delicious little bites complement the meal with a tangy taste and tender texture.
- Saffron Rice: Fragrant and colorful, this side dish pairs beautifully, soaking up the aromatic juices from the chicken.
- Baklava for Dessert: End your meal on a sweet note with layers of flaky pastry and honey, creating a delightful conclusion to a savory feast.
Expert Tips for Lebanese Baked Chicken with Potatoes
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Marination Matters: Always marinate chicken thighs for at least 20 minutes to ensure a flavorful and tender outcome. Room temperature marination works best.
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Manage Veggie Space: Avoid overcrowding the baking sheet. Ensure vegetables have enough space to roast evenly, preventing steaming and achieving that perfect caramelization.
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Watch Your Timing: Different chicken cuts may require a change in cooking time. Stick to the 60 minutes for thighs but adjust if using drumsticks or breasts.
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Use Fresh Ingredients: Fresh garlic and herbs can elevate the dish’s flavor profile. Dried substitutes are convenient but fresh will bring a vibrant taste.
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Crispy Skin Tip: For an extra crispy skin, consider broiling the chicken for the last few minutes of baking—just keep an eye on it to prevent burning.
These tips will help you create a delectable Lebanese Baked Chicken with Potatoes that your family will rave about!
Storage Tips for Lebanese Baked Chicken with Potatoes
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Fridge: Store leftover Lebanese Baked Chicken with Potatoes in an airtight container for up to 3 days to maintain freshness and flavor.
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Freezer: For longer storage, freeze the dish in airtight containers for up to 3 months. To prevent freezer burn, wrap tightly in plastic wrap before sealing.
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Reheating: Thaw in the fridge overnight before reheating. Warm in the oven at 350°F (175°C) until heated through, ensuring the chicken reaches a safe internal temperature.
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Vegetable Tips: If freezing, consider separating the vegetables, as they may become mushy when thawed. Enjoy the chicken separately for the best texture!
Lebanese Baked Chicken with Potatoes Recipe FAQs
What type of chicken is best for this recipe?
Absolutely, skin-on chicken thighs are recommended for their juiciness and flavor, especially when roasted. However, you can also use boneless thighs or even chicken drumsticks. Just keep in mind that cooking times may vary slightly; boneless pieces typically require a bit less time to cook through.
How should I store leftovers from Lebanese Baked Chicken with Potatoes?
Store your leftovers in an airtight container in the refrigerator for up to 3 days. It’s a great idea to let the dish cool to room temperature before sealing it, as this helps preserve moisture and flavor. You can also freeze the leftovers for up to 3 months! Just make sure to wrap them tightly in plastic wrap to avoid freezer burn.
Can I freeze the Lebanese Baked Chicken with Potatoes?
Absolutely! To freeze, first allow the dish to cool completely. Then, portion it into airtight containers. I recommend leaving some space at the top, as liquids may expand while freezing. For best results, use within 3 months. When you’re ready to enjoy it again, thaw in the fridge overnight, and reheat in the oven at 350°F (175°C) until heated through.
What should I do if the chicken skin isn’t crispy after baking?
If you find that the chicken skin isn’t as crispy as you’d like, consider finishing it under the broiler for the last 2-3 minutes of cooking, keeping a close eye to avoid burning. Ensure that the chicken is positioned about 6 inches from the heat source, allowing it to get that golden color and crunch.
Are there any dietary considerations for this recipe?
If you’re serving this dish to family or friends with dietary restrictions, be mindful of the yogurt in the marinade, especially if there are lactose intolerances. You can easily substitute Greek yogurt with a lactose-free option or use a dairy-free yogurt alternative. Additionally, for those with nut allergies, this recipe is naturally nut-free!
How do I select ripe vegetables for this recipe?
Choosing the right vegetables makes a big difference! Look for firm, brightly colored carrots without dark spots. For potatoes, select waxy varieties that feel firm and smooth, avoiding any with sprouts or blemishes. Fresh herbs like parsley should be vibrant and not wilted, as they’ll add brightness to your dish.
Lebanese Baked Chicken with Potatoes for Easy Family Dinners
Ingredients
Equipment
Method
- Preheat the oven to 350°F (180°C).
- Mix the marinade by combining yogurt, za’atar, sweet paprika, garlic powder, and half of the salt and pepper.
- Marinate the chicken thighs for at least 20 minutes.
- Prepare the vegetables: peel and chop the carrots, and slice the potatoes.
- Combine the vegetables with the remaining potatoes, carrots, oregano, parsley, remaining salt, and pepper, along with melted butter.
- Spread the vegetable mixture onto a parchment-lined baking sheet and nestle the marinated chicken among the veggies.
- Top with onion wedges and a whole garlic head, and drizzle with lemon juice and olive oil.
- Bake for 60 minutes, ensuring the potatoes are tender and chicken reaches an internal temperature of 165°F.
- Rest the dish for 5 minutes before serving.