Lemon Chicken and Potato Bake (Djej w batata)
This lemon chicken and potato bake is a Lebanese garlicky and lemony dish that is so irresistible. This one-pan dish is so easy to put together and makes a perfect weeknight dinner.
- Prep time
- 15 min
- Cook time
- 1 hr
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- ½ cup Mazola® Corn Oil
- 1 Whole Chicken (Cut-up in 8 Pieces)
- 4 Russet Potatoes
- 10 Cloves of Garlic
- 3 tb. Lemon Juice
- 1½ cups Chicken Broth
- 2 tsp. Salt
- 1 tsp. Seven Spices ((or AllSpice))
- ½ tsp. Black Pepper
Instructions
- 1
Preheat the oven to 400F degrees. In a large oven-safe pan or casserole dish, add the whole chicken cut up into eight pieces. Add ¼ cup of Mazola® Corn Oil over the chicken. Season the chicken with one teaspoon of salt, ½ teaspoon of black pepper, and one teaspoon of seven spices. Bake for 25 minutes.
- 2
In a medium-sized bowl, peel, wash and slice the potatoes into ½ inch slices. Coat the potatoes in ¼ cup of Mazola® Corn Oil and season with one teaspoon of salt. Air-fry for 18-20 minutes on 390F degrees. Make sure to toss every at least twice in between.
- 3
In a measuring cup, measure 1 ½ cups of chicken broth. Crush the garlic cloves using a mortar and pestle. Add the crushed garlic to the chicken broth as well as the lemon juice.
- 4
Remove the chicken from the oven once they are about half-way cooked (at the 25 minute mark.) Top with the air-fried potatoes and the garlic and lemon sauce.Lower the oven to 375F and bake the lemon and chicken potato bake for an additional 25-30 minutes until the chicken has cooked through.