BAKED CHICKEN AND POTATOES – LEBANESE STYLE

Baked chicken is one of the simplest ways to cook chicken without adding too much oil/fat. The flavors and spices in this baked chicken and potatoes is very simple. The star though is Lemon and garlic here. No Lebanese dishes is complete without lemons. Use fresh ones or preserved lemons, which ever is best for your palate.

This tangy- garlicky flavored Lebanese Style Baked Chicken is a twist to the traditional Lebanese dish that includes potatoes in it. It’s a meal in itself. But works great as a side dish along side flavored rice like saffron pilaf, couscous or over tabbouleh.

Don’t skip lemons in this recipe. Lemons not just add tangy flavor to the baked chicken and potatoes, but it also helps tenderizing the meat, keeping it moist and juicy. We are using every cut of meat with bones here. I prefer boneless chicken days when I want to bake my dinner quick and easy. Let’s face it, chicken with bones are definitely without a doubt more tastier and tends to keep moist after baking. It does take a bit of time, but that’s not too long.