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Lebanese lemon garlic chicken and potatoes baked with lemon slices and parsley in a skillet.

Lebanese Djej w Batata (Lebanese lemon garlic chicken and potatoes)

An authentic, one-pan Lebanese comfort dish featuring succulent chicken and tender Yukon Gold potatoes roasted in a bold, citrusy marinade of fresh lemon juice, extra virgin olive oil, and a generous amount of garlic. This "Djej w Batata" recipe is naturally gluten-free and dairy-free, making it a healthy, vibrant Mediterranean meal perfect for family dinners.
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Prep Time 15 minutes
Cook Time 50 minutes
Servings: 6
Course: Main Course
Cuisine: Lebanese, Middle Eastern
Calories: 520
Ingredients Method Notes

Ingredients
  

Chicken:
  • 1.5 kg 3.3 lbs mixed bone-in pieces (drumsticks, thighs, wings)
Potatoes:
  • 4 large Yukon Gold potatoes sliced into 1/2 inch rounds
Lemon Juice:
  • 1/2 cup fresh approx. 3 lemons
Garlic:
  • 10 –12 cloves minced
Olive Oil:
  • 1/2 cup extra virgin
Liquid:
  • 1/2 cup chicken broth or water
Seasoning:
  • 1 tbsp dried oregano/thyme mix
  • 1 tsp salt
  • 1/2 tsp black pepper
Garnish:
  • Fresh parsley and extra lemon slices

Method
 

  1. Marinate: Whisk olive oil, lemon juice, garlic, and dried herbs in a bowl.
  2. Assemble: Arrange chicken and potatoes in a baking dish. Pour marinade over and toss well.
  3. Liquids: Add the broth to the base of the dish and nestle lemon slices among the chicken.
  4. Bake: Roast at 400°F (200°C) for 45–60 minutes until the internal temperature reaches 165°F and skin is golden.
  5. Finish: Garnish with fresh parsley and serve.

Notes

For the best results, use bone-in, skin-on chicken pieces. The rendered fat from the skin is what makes the potatoes exceptionally flavorful. If you prefer a thicker sauce, you can remove the chicken once cooked and reduce the pan juices on the stovetop for 5 minutes before pouring back over the dish.