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flameAppetizerChickenMediterraneanWeekend project
Lebanese Baked Chicken with Potatoes
Prep15 mins
Cook1 hr
Serves4
Ingredients
- 2 pounds chicken thighs
- 3 tbsp yogurt full fat
- 2 tsp salt divided
- 2 tsp black pepper divided
- 1 tsp sweet paprika
- 1 tsp garlic powder
- 1 tsp za’atar
- 6 medium potatoes
- 3 large carrots
- 1 tsp dried oregano
- 2 tbsp chopped parsley
- 2 tbsp unsalted butter
- 1 yellow onion
- 1 garlic head
- 3 tbsp lemon juice
- 2 tbsp olive oil
Instructions
- Preheat the oven to 350°F/180°C.
- In a large bowl, combine yogurt with za'atar, paprika, garlic powder, and 1 teaspoon salt and pepper. Add chicken thighs and massage well with the yogurt mixture. Set aside to marinate.
- In the meantime, peel and chop the carrots, wash and cut the potatoes into ¼ inch/0,5 cm slices. Chop the parsley and cut the onion into wedges. Cut off the top of the garlic head.
- To a large bowl, add potatoes, carrots, oregano, parsley and the remaining salt and pepper. Melt the butter and add to the potato mixture. Mix until combined.
- Place the potato mixture on a baking sheet layered with parchment paper. Nestle the chicken between the potatoes. Add onion and the garlic head cut-side-down.
- Sprinkle with lemon juice and drizzle with olive oil. Transfer to the oven and bake for 60 minutes, until the potatoes are tender and the edges are crispy, and the chicken is cooked through.
- Let it rest for 5 minutes before serving. Squeeze out some roasted garlic cloves, smash with a fork and swirl all that goodness into the potatoes. Enjoy!
Originally published at servingdumplings.com. Reproduced for personal collection.