Name: Lebanese Potato and Chicken Traybake with Lemon Garlic Sauce - Djej w Batata
Prep time: 45 min
Cook time: 75 min
Total time: 120 min
Ingredients: 5 Chicken legs and thighs combined (or 10 Thighs); 1 tsp Smoked Paprika; 1 tbsp Lebanese 7 Spice; 1 tsp Onion Powder; 1 tsp Garlic Powder (or Granules); ½ tsp Dry Oregano; 3 tbsp Olive Oil; Salt and Pepper; 1 tbsp Lemon Juice; 1 Lemon (Sliced); 4 medium Potatoes (Peeled and cut into 1 inch pieces); 1 whole Garlic Bulb (Peeled and crushed/pureed); 1 tsp Salt; ¼ tsp Coarse Black Pepper; 120 ml Olive Oil; 120 ml Chicken Stock; 3 Lemons (Juice only)

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Lebanese Potato and Chicken Traybake with Lemon Garlic Sauce - Djej w Batata  - If you’re after a low-effort, high-flavour dinner with minimal washing up, this Lebanese Potato Chicken Traybake (Djej w Batata in Arabic) is going to become your new weeknight favourite. Serve alongside Mujadara and Fattoush for the perfect meal.

Whether you’re meal prepping or feeding a hungry crowd, this Middle Eastern traybake hits all the right notes. Think: juicy chicken, golden potatoes, garlic, lemon, olive oil, cumin, paprika, coriander… basically a spice party.

Why You’ll Love This Lebanese Chicken & Potato Traybake

One pan, no fuss – Everything roasts together, infusing those flavours perfectly.
Packed with flavour – A warm, spiced marinade inspired by classic Lebanese flavours.
Family friendly – It’s hearty, wholesome, and loved by adults and kids alike.
Perfect for busy weeknights – 10 mins prep, the oven does the rest.

What is a Lebanese Chicken Traybake?

This recipe uses aromatic spices from the Lebanese 7 Spice such as cumin, coriander, paprika, and a tangy garlic-lemon marinade, all absorb beautifully into the potatoes and chicken as they roast.

The result? Succulent chicken thighs, crispy-edged potatoes, fragrant Lebanese-inspired spices, all baked together in one tray. It’s bold, comforting, and ridiculously easy to throw together.

The garlic and lemon sauce is the star of the show here. We add loads of Garlic and loads of Lemon along with chicken broth midway through cooking to create the most delicious Chicken.

Ingredients You’ll Need

Here’s what you’ll need for this Lebanese-inspired traybake (full quantities in the recipe card at the bottom of the post:

Chicken Marylands – Or drumsticks and thighs. Bone-in gives the juiciest results. I prefer skinless but skin on also works.

Potatoes – Floury varieties like King Edwards, Maris Pipers or similar.

Garlic – This is added to both the Chicken and in the sauce. We add granules in the Chicken marinade and Garlic Cloves in the sauce.

Olive Oil – A good drizzle to coat everything.

Oregano - Just a little. Or add Thyme.

Lemon Juice, slices + zest – For brightness and acidity.

Garlic, Onion granules, Paprika and Lebanese 7 Spice – The signature spice blend.

Salt & Pepper – Always.

Stock - Chicken or Veg Stock.

Optional: a handful of fresh parsley and a final squeeze of lemon to finish.

How to Make It – Step by Step

1. Marinate the Chicken
In a large bowl, combine paprika, lebanese 7 spice (baharat), onion powder, garlic powder, oregano, olive oil, salt and pepper, and lemon juice. Add the chicken and coat thoroughly. Let it sit for 15–30 minutes (or overnight for max flavour).

2. Prep the Tray
Chop your potatoes into 1 inch chunks

3. Add the Chicken and Potatoes to the tin
Place the marinated chicken, lemon slices and potatoes in the tin. Pour over any remaining marinade.

Marinaded Chicken, Lemon and Potatoes in tin

4. Bake
Tightly cover the tin in a layer of greaseproof paper and a layer of foil. Roast in a preheated oven at 180 C (350 F/Gas Mark 4) for 30 minutes.

5. Make the Sauce
Meanwhile combine the ingredients for the sauce in a small bowl and whisk together - 1 whole Garlic bulb, crushed, Salt, Pepper, Olive Oil, Stock and Lemon Juice.

6. Pour Sauce on to Chicken
Remove greaseproof paper and foil. Pour sauce over the Chicken. Cook at 240 c/464 f/Gas Mark 9 for for 45 minutes. Baste every 15 minutes.

7. Garnish and Serve
Sprinkle with fresh parsley and a final squeeze of lemon juice. Serve with warm flatbread, rice, or Tabbouleh or Fattoush Salad.

Tips for the Best Traybake

Marinate ahead: This is optional but generally, the longer the chicken sits in the marinade, the deeper the flavour.
Switch it up: Swap potatoes for sweet potatoes or add peppers for colour.
Make it spicy: Add chilli flakes or fresh chilli to the marinade if you like heat.

What to Serve with Lebanese Chicken & Potatoes

This traybake is hearty on its own, but here are some delicious serving ideas:

Simple couscous or bulgur wheat
 Arabic Rice with Vermicelli
Mujadara
Tabbouleh salad
Garlicky yoghurt sauce or tahini drizzle
Pickles and warm pita

Storing & Reheating

Fridge: Store leftovers in an airtight container for up to 3 days.

Freezer: Freeze cooked chicken for up to 2 months. I would not freeze the Potatoes.

Reheat: Warm in the oven at 180°C/350 f/gas mark 4 until heated through.

More Chicken Tray Bake recipes:

Easy One Tray Chicken and Potato Bake with Customisable Marinade

Mediterranean Chicken Tray Bake with Potatoes, Olives, Pepper and Feta

Roast Chicken and Butternut Squash Traybake

One tray Herb and Citrus Chicken with Potatoes

One Tin Roast Greek Lemon Garlic Chicken and Potatoes

This Lebanese Potato Chicken Traybake is what I call effortless comfort food. It’s warming, deeply spiced, and the kind of dinner you’ll want to make again and again. Perfect for busy nights or lazy Sundays, and easily doubled for meal prep or guests. Hope you love it as much as we do!

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