Recipe: Lebanese Roast Chicken with Potatoes (Djej W Batata)

Indulge in our mouthwatering whole Lebanese roast chicken, perfectly golden and juicy, nestled among crisp, golden-brown potato wedges. Each chicken is expertly seasoned, roasted to a delectable caramelized finish, and served with aromatic fresh herbs and a squeeze of zesty lemon for an unforgettable burst of flavor. Generously portioned to serve 4–6 people, this inviting centerpiece is ideal for family gatherings, festive occasions, or weekend feasts. Experience homestyle comfort and gourmet flair in every bite.

Ingredients (Serves 4):

• 1 whole chicken (about 1.5 kg), cut into pieces

• 4–5 medium potatoes, peeled and cut into wedges

• 1 large onion, chopped

• 6 garlic cloves, minced

• 1/4 cup olive oil

• 1 tsp ground cinnamon

• 1 tsp allspice

• 1 tsp turmeric (optional for color)

• Salt & black pepper, to taste

• 1/2 cup water or chicken stock

• Juice of 2 lemon + lemon zest

• Fresh coriander, for garnish

Instructions:

• Preheat oven to 180°C (350°F).

• In a large oven-proof pan, heat olive oil. Sauté onions and garlic until soft.

• Add chicken pieces, season with cinnamon, allspice, turmeric, salt, and pepper. Brown lightly on all sides.

• Add potato wedges around the chicken. Pour water/stock over, cover pan with foil or lid.

• Roast in the oven for 45–50 minutes. Remove foil, drizzle with lemon juice + minced garlic +olive oil, and roast an additional 10–15 minutes until chicken is golden and potatoes are tender.

• Garnish with chopped coriander  and serve hot.

Tips & Plating:

• For extra flavor, marinate the chicken with spices and lemon juice 1–2 hours before cooking.

• Serve with a side of rice, fattoush, or a simple green salad.

• Arrange chicken and potatoes on a large serving platter for a family-style presentation.