Sunday, July 17, 2011

Lebanese Chicken and Potatoes

I found this wonderful recipe on line at It was very easy to put together, it smells fabulous as it's cooking, and it tastes amazing.

8 pieces of chicken
8 medium potatoes, peeled and quartered
Salt and ground white pepper to taste
4 cloves garlic, crushed
1/2 C extra virgin olive oil
1 C fresh lemon juice

One Crazy Girl's Notes:
Okay, I halved the recipe except for the garlic. We love us some crazy amounts of garlic in this crazy kitchen.

Preheat oven to 425 degrees F. Place chicken and potatoes in a large backing dish. Season generously with salt and white pepper.

As you can see from the picture, I didn't have white pepper, so I used freshly ground black pepper.

In a bowl, stir together garlic, olive oil, and lemon juice.

Pour over chicken and potatoes

Cover with foil or lid (if using a covered roaster). Bake for 30 minutes. Remove foil or lid. Increase heat to 475 degrees F and cook until chicken and potatoes are golden (about 30 minutes).

I served it with a mixed salad and fresh sugar snap peas from our garden. Delicious!

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