Baked Chicken and Potato

Lebanese_Chicken_and_Potatoes

Baked Chicken and Potato

This recipe goes well with garlic sauce, and a green salad, or eaten in a sprouted tortilla wrap (deboned and with potatoes) with garlic sauce, shredded romaine lettuce and diced tomatoes dipped in the drippings.

Recipe:

8 pieces of chicken, or 1 whole chicken cut in pieces, wash it by rubbing salt or lemon over skin and rinsing well.

4 (or more) cloves of garlic, mashed

1 ½ tsp. coarse sea salt

1 tsp. ground all spice (optional)

¼ tsp fresh cracked pepper (optional)

¼ Cup fresh lemon juice

¼ Cup extra virgin olive oil

8 med potatoes (more or less depending on size of baking dish), skins washed and cubed in bite size, or any way you prefer.

Instructions:

Place chicken in baking dish that has a lid, then place the rest of the ingredients and mix well. Pre heat oven to 400, and bake covered for 1 hour, then remove lid, raise heat to 450 and bake another 30 minutes or until done, when chicken and potatoes are golden.

Notes:

This mixture can be marinated over night in the refrigerator (in which case, don’t add potatoes yet). You can also marinate it for a few hours.

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