Lebanese Potato and Chicken Traybake with Lemon Garlic Sauce - Djej w Batata
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.Succulent chicken thighs, crispy-edged potatoes, fragrant Lebanese-inspired spices, and all baked together in one tray. It’s bold, comforting, and ridiculously easy to throw together.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.
Ingredients
Marinade
- 5 Chicken legs and thighs combined or 10 Thighs
- 1 teaspoon Smoked Paprika
- 1 tablespoon Lebanese 7 Spice
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder or Granules
- ½ teaspoon Dry Oregano
- 3 tablespoon Olive Oil
- Salt and Pepper
- 1 tablespoon Lemon Juice
- 1 Lemon Sliced
- 4 medium Potatoes Peeled and cut into 1 inch pieces
Garlic, Lemon Sauce
- 1 whole Garlic Bulb Peeled and crushed/pureed
- 1 teaspoon Salt
- ¼ teaspoon Coarse Black Pepper
- 120 ml Olive Oil
- 120 ml Chicken Stock
- 3 Lemons Juice only
Instructions
- 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).
- Prep the Tray - Chop your potatoes into 1 inch chunks
- Add the Chicken and Potatoes to the tin - Place the marinated chicken, lemon slices and potatoes in the tin. Pour over any remaining marinade.
- 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.
- 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.
- 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.
- Garnish and Serve- Sprinkle with fresh parsley and a final squeeze of lemon juice. Serve with warm flatbread, rice, or Tabbouleh or Fattoush Salad.
Notes
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.Nutrition
Calories: 440kcalCarbohydrates: 40gProtein: 5gFat: 31gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 22gCholesterol: 1mgSodium: 520mgPotassium: 889mgFiber: 7gSugar: 4gVitamin A: 227IUVitamin C: 81mgCalcium: 51mgIron: 2mg
Tried this recipe?Let us know how it was!
