Lebanese Chicken and Potatoes
Infused with the vibrant flavors of the Mediterranean, this Lebanese Chicken and Potatoes recipe is a comforting, one-pan wonder that’s both simple to prepare and irresistibly delicious. Tender, marinated chicken thighs are paired with golden potatoes and sweet onions, all coated in a zesty blend of lemon juice, ground sumac, cinnamon, and oregano. The dish is baked to perfection in a savory chicken broth, which keeps the meat juicy and the potatoes melt-in-your-mouth tender. Finished with a sprinkle of fresh parsley, this recipe offers a harmonious balance of brightness, warmth, and spice in every bite. Perfect for busy weeknights or as a crowd-pleasing dinner option, serve it with rice or a crisp green salad for an authentic Lebanese-inspired meal.
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Recipe Information
Ingredients
- 6 pieces bone-in, skin-on chicken thighs
- 4 medium potatoes
- 2 large onions
- 5 cloves garlic cloves
- 4 tablespoons extra-virgin olive oil
- 2 large lemons lemon juice
- 2 teaspoons ground sumac
- 1 teaspoon dried oregano
- 0.25 teaspoon ground cinnamon
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 cup chicken broth
- 0.25 cup fresh parsley
Instructions
Preheat your oven to 400°F (200°C).
Peel the potatoes and cut them into 1/2-inch thick slices. Slice the onions into thin rounds. Mince the garlic cloves.
In a large bowl, combine the olive oil, lemon juice, minced garlic, sumac, oregano, cinnamon, salt, and black pepper. Whisk until well combined.
Add the chicken thighs to the bowl and coat them thoroughly with the marinade. Remove the chicken and set aside. Add the potato slices and onion rounds to the marinade and toss to coat.
Layer the potatoes and onions evenly in a large baking dish. Place the chicken thighs on top of the potatoes and onions, skin-side up.
Pour the chicken broth into the baking dish, around the edges, ensuring it does not wash away the marinade.
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 40 minutes.
After 40 minutes, remove the foil and bake for an additional 20 minutes, or until the chicken skin is golden and crispy, and the potatoes are tender.
Garnish with freshly chopped parsley before serving.
Serve hot with a side of rice or a simple green salad for a complete meal.
Nutrition Facts
Calories |
625 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.6 g | 47% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 1231 mg | 54% | |
| Total Carbohydrate | 43.6 g | 16% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 8.1 g | ||
| Protein | 32.3 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 73 mg | 6% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 1212 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
