Ingredients
- 1.5kg chicken pieces of your choice, see note
- 4 large potatoes sliced or quartered
- 2 tablespoons of your favourite poultry OR:
- 1 tablespoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon dry oregano
- 1 whole head of garlic (approx. 10-12 cloves)
- Juice of 3 large juicy lemons or ½ a cup
- 1/2 cup olive oil
- 1/2 cup water
- 1 teaspoon salt
Method
Combine chicken & potatoes in a large baking dish with the spices, a drizzle of olive oil & salt to taste.
Bake uncovered at 200c for 30 minutes.
While the chicken is in the oven, make the dressing.
Using a mortar & pestle (preferable method) smash garlic with 1 teaspoon of salt until it forms a paste. Add it to a jug with the olive oil, lemon juice & water. Give it a good whisk.
Remove chicken from the oven & pour sauce over, turn chicken & potatoes so they're well coated, making sure skin side of the chicken is facing up. Reduce oven temperature to 180c.
Place tray back into the oven uncovered on the middle shelf for another 45min-1 hr or until chicken is cooked and has a nice colour.
Garnish with parsley & lemon wedges, serve with Lebanese bread & salad.
Notes:
- The poultry seasoning is completely optional & not traditional. This is my own additional twist to flavour the dish. Growing up mum simply seasoned the dish with salt, pepper & a dash of 7 spice.
- All oven temperatures vary, if you feel your sauce is drying out or your chicken is browning too fast, cover with foil.
- I have tried & tested this dish with all cuts of chicken, please note when using breast pieces or tenders, cover to lock in moisture then uncover briefly at the end of cooking to add colour.
- When using skin on chicken, make sure to leave skin side up.
