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Lebanese Lemon Chicken and Potatoes (Djej w Batata) Recipe

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★★★★★

4.8 from 109 reviews

Lebanese Lemon Chicken and Potatoes (Djej w Batata) is a flavorful and aromatic baked chicken dish featuring bone-in chicken thighs seasoned with Lebanese 7-spice and cumin, baked alongside crispy pan-fried potatoes and a tangy garlic-lemon sauce. This comforting and hearty meal is traditionally served warm with pita bread and garlic sauce (Toum) on the side.

Ingredients

Scale

Chicken and Seasoning

  • 2.25 pounds Bone-in chicken thighs
  • 0.25 cup Extra virgin olive oil
  • 1½ tsp Salt
  • ½ tsp Black pepper
  • 1 tsp Lebanese 7-spice seasoning
  • ½ tsp Ground cumin

Potatoes and Frying

  • 4 medium Potatoes, peeled and cut into slices
  • 0.5 cup Extra virgin olive oil for frying

Sauce and Garnishes

  • 10 cloves Garlic, peeled and crushed
  • 1 tbsp Freshly squeezed lemon juice
  • 1½ cups Chicken broth
  • Lemon slices, optional
  • Pita bread, optional
  • Lebanese Garlic Sauce (Toum), optional

Instructions

  1. Preheat and Season: Preheat the oven to 400 degrees F. Place the chicken pieces in a large baking pan and pour 0.25 cup of olive oil over them. In a small bowl, combine salt, black pepper, Lebanese 7-spice seasoning, and ground cumin. Coat the chicken pieces well with this seasoning mixture. Bake the chicken for 25 minutes.
  2. Fry the Potatoes: While the chicken begins baking, heat ¼ inch of extra virgin olive oil in a frying pan over medium-high heat. Test the oil by adding a small potato slice—when it begins to sizzle, add the remaining potato slices in batches, making sure to keep them in a single layer. Fry the potatoes until crispy and golden on both sides. Remove and set aside.
  3. Prepare the Sauce: In a bowl, mix the crushed garlic cloves, freshly squeezed lemon juice, and chicken broth thoroughly. This will create a flavorful sauce to complement the dish.
  4. Combine and Continue Baking: After the chicken has baked for 35 minutes total (initial 25 minutes plus 10 minutes into this step), remove the pan from the oven. Add the crispy potatoes and pour the prepared sauce evenly over the chicken and potatoes. Top the dish with lemon slices if using. Return to the oven and bake for an additional 30 minutes or until the chicken reaches an internal temperature of 165 degrees F when checked with a food thermometer.
  5. Serve: Serve the Lebanese lemon chicken and potatoes warm. Offer pita bread and Lebanese garlic sauce (Toum) on the side for an authentic experience.

Notes

  • Using bone-in chicken thighs helps keep the meat juicy and flavorful during baking.
  • Frying the potatoes separately ensures they are crispy before baking with the chicken, preventing them from becoming soggy.
  • Lebanese 7-spice seasoning typically includes cinnamon, allspice, black pepper, nutmeg, cloves, coriander, and cumin—adding authentic Middle Eastern flavor.
  • If you prefer, you can substitute chicken broth with vegetable broth for a lighter sauce.
  • Check the chicken temperature with a meat thermometer to ensure it’s thoroughly cooked without drying out the meat.
  • Toum (Lebanese garlic sauce) adds a creamy, garlicky complement to the dish, but it’s optional.
  • Serve with warm pita bread to soak up the delicious sauce.

Keywords: Lebanese Lemon Chicken, Djej w Batata, Lebanese 7-spice, baked chicken thighs, crispy potatoes, Middle Eastern chicken recipe, garlic lemon sauce

Find it online: https://busyrecipe.com/lebanese-lemon-chicken-and-potatoes-djej-w-batata-recipe/