Lebanese Chicken And Potatoes Food

LEBANESE CHICKEN AND POTATOES

Lebanese Chicken and Potatoes image

A traditional Lebanese dish of baked chicken and potatoes, which I learned from my mum. Unbelievably simple, but ever so delicious.

Provided by guyworldwide

Categories World Cuisine Recipes Middle Eastern Lebanese

Time 1h15m

Yield 6

Number Of Ingredients 7

Ingredients

8 cut up chicken pieces
8 medium potatoes, peeled and quartered
salt to taste
ground white pepper to taste
4 cloves garlic, crushed
½ cup extra virgin olive oil
1 cup fresh lemon juice

Steps:

Preheat oven to 425 degrees F (220 degrees C).
Place chicken and potatoes in a large baking dish. Season generously with salt and white pepper.
In a bowl, stir together garlic, olive oil, and lemon juice. Pour over chicken and potatoes. Cover dish with foil.
Bake in preheated oven for 30 minutes. Remove foil, increase heat to 475 degrees F (245 degrees C), and cook until chicken and potatoes are golden, about 30 minutes.

Nutrition Facts : Calories 592.5 calories, Carbohydrate 53.9 g, Cholesterol 65.5 mg, Fat 30.5 g, Fiber 6.5 g, Protein 26.7 g, SaturatedFat 5.9 g, Sodium 80.7 mg, Sugar 3.2 g

LEBANESE CHICKEN & POTATOES - WW FRIENDLY - 7 POINTS

Lebanese Chicken & Potatoes - Ww Friendly - 7 Points image

This is a lighter version of a meal that my friend from Lebanon made when we were in college. All the flavor less all the fat. I ran this through the WW recipe builder and it is 7 points. Add green beans and you have an entire meal for 7 points.

Provided by Alice Robertson Cla

Categories Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

4 boneless skinless chicken breasts
4 small potatoes
1 teaspoon salt
1/4 cup lemon juice (fresh)
1 tablespoon Splenda sugar substitute
1 tablespoon balsamic vinegar
3/4 tablespoon olive oil
1 teaspoon minced fresh garlic clove
1 tablespoon parsley
1 teaspoon black pepper

Steps:

Preheat oven to 400°F.
Cut chicken into bite-size pieces.
Cut potatoes into bite-size pieces.
Place chicken and potatoes in glass casserole dish.
Squeeze the juice out of the lemon into a bowl. Remove the seeds.
In same bowl with the lemon juice, add the Splenda, balsamic vinegar, olive oil, salt, pepper and garlic. You can add more garlic if you like a stronger taste. Mix all these ingredients together.
(The builder in Zaar had a problem recognizing minced garlic. Fresh Garlic will work, but I use the minced garlic that is packaged in a jar).
Pour the mixture over the chicken and potatoes and mix well. Make sure that you coat the chicken and potatoes.
Place in oven. Cook for about 30 minutes until chicken is done and potatoes are golden. Continue basting during the cooking time.
Depending on the size you cut the potatoes and chicken, you cooking time will very - so you will need to check you time.
Enjoy.

LEBANESE CHICKEN AND POTATOES

Lebanese Chicken and Potatoes image

Make and share this Lebanese Chicken and Potatoes recipe from Food.com.

Provided by Parsley

Categories One Dish Meal

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

8 boneless skinless chicken thighs, cut into 2-inch chunks
8 medium red potatoes, cut into quarters
1 small onion, peeled and cut into eigths
1/2 teaspoon ground sumac
1/4-1/2 teaspoon salt
1/2 teaspoon white pepper
4 garlic cloves, crushed
1/4 cup extra virgin olive oil
1 cup fresh lemon juice
1/2 cup chopped fresh parsley

Steps:

Preheat oven to 425 degrees F
Place chicken, potatoes and onions in a large baking dish.
Season with sumac, salt and white pepper.
In a bowl, stir together garlic, olive oil, and lemon juice. Pour over chicken mixture.
Sprinkle evenly with the parsley.
Cover dish with foil.
Bake in preheated oven for 35-40 minutes. Remove foil, increase heat to 450 degrees and cook until chicken and potatoes are golden, about another 30-40 minutes (Depends on how large you cut the potatoes and chicken.).

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