Lemon Garlic Roasted Chicken and Potatoes صينية دجاج مع بطاطا وثوم
Palestine in a Dish recipe - Middle Eastern
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 chicken legs or one whole chicken cut into 4-6 pieces
- 4-6 Yukon gold potatoes
- 8-10 garlic cloves crushed
- 3-4 lemon juice
- 3 tablespoons olive oil
- 1 teaspoon allspice
- ½ teaspoon cinnamon
- salt and pepper
- ½ cup of water (optional)
Instructions
- 1
Clean chicken with salt and vinegar, take the skin out (0ptional) and place in baking roaster.
- 2
Peel potatoes and cut into rounded or length shape.
- 3
Crush garlic and mix with lemon juice.
- 4
Pour half of garlic and lemon, and some salt over the potatoes and mix well.
- 5
Add allspice, cinnamon, salt, and pepper, olive oil over the chicken and then at last lemon and garlic on top.
- 6
Spread the potatoes over the chicken and all around in the baking dish.
- 7
Cover and bake in a preheated oven on 350 for about an hour to hour and a half.
- 8
Halfway through cooking, check on the pot and if all water dried out, add ½ cup of water if you prefer more juice with the dish.
- 9
For a more brownish look, broil for just a few minutes under the broiler.