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Djej w Batata
Syrian Lemon Garlic Chicken and Potatoes
A classic one-pan Syrian dish featuring chicken and potatoes baked in a vibrant, tangy sauce made with lemon juice, abundant garlic, and olive oil. This flavorful and easy-to-prepare meal is a beloved family favorite.
๐ง ์ฌ๋ฃ
- 1.5 kg Chicken pieces(bone-in, skin-on thighs, drumsticks, or a cut-up whole chicken)
- 1 kg Potatoes(about 4-5 medium, peeled and sliced into 1/2-inch thick rounds)
- 12 cloves Garlic(peeled and minced)
- 0.5 cup Lemon juice(freshly squeezed)
- 0.5 cup Olive oil
- 1 cup Chicken broth
- 1 tsp Lebanese seven spice blend
- 1.5 tsp Salt(or to taste)
- 0.5 tsp Black pepper(or to taste)
- 2 tbsp Fresh parsley(chopped, for garnish)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Preheat oven to 400ยฐF (200ยฐC). Grease a large baking dish or oven-safe skillet.
- 2
Prepare the chicken: Pat the chicken pieces dry with paper towels. In a small bowl, mix the olive oil, minced garlic, lemon juice, chicken broth, seven spice blend, 1 tsp salt, and black pepper. Reserve about 1/4 cup of this marinade.
- 3
Marinate the chicken: Place the chicken pieces in a large bowl. Pour about half of the remaining marinade over the chicken and toss to coat. Let it marinate for at least 15 minutes while you prepare the potatoes.
- 4
Prepare the potatoes: Toss the sliced potatoes with the reserved 1/4 cup of marinade and the remaining 1/2 tsp salt. Arrange the potatoes in a single layer in the prepared baking dish.
- 5
Assemble the dish: Place the marinated chicken pieces on top of the potatoes. Pour any remaining marinade over the chicken and potatoes.
- 6
Bake: Cover the baking dish tightly with foil. Bake for 40-50 minutes, or until the chicken is mostly cooked through and the potatoes are tender.
- 7
Brown the chicken: Remove the foil. Increase the oven temperature to 425ยฐF (220ยฐC) or switch to the broil setting. Bake for another 15-20 minutes, or until the chicken skin is golden brown and crispy, and the potatoes are nicely browned. Watch carefully to prevent burning.
- 8
Serve: Garnish with fresh chopped parsley. Serve hot, directly from the baking dish.
๐ก ์ ๋ฌธ๊ฐ ํ
- โFor extra crispy chicken skin, ensure the chicken is patted very dry before marinating.
- โIf using whole chicken pieces, ensure they are cooked through by checking the internal temperature (165ยฐF/74ยฐC).
- โYou can add other vegetables like carrots or onions to the pan.
- โFor a lighter version, you can air-fry the potatoes separately until crispy before adding them to the dish for the last 15-20 minutes of baking.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Some recipes add a whole head of garlic, cut in half, to roast alongside the chicken and potatoes.
- A pinch of sumac can be added for extra tang.
- Serve with a side of Lebanese garlic sauce (Toum) or plain yogurt.