Lemon chicken bake and roasted potatoes

Moushira Abdel-Malek, Tuesday 30 Jun 2020

Lemon chicken bake and roasted potatoes
Lemon chicken bake and roasted potatoes

Serves 4-6


1 whole large chicken each quarter cut in half; (skin-on, bone-in)

3 large potatoes (peeled, cubed), rinsed under running tap water

1 tbsp minced garlic

1/2 cup freshly squeezed lemon juice

1/2 cup chicken broth

1/2 cup extra virgin olive oil

Butter (tiny dotting on top of bake)

Salt + pepper + paprika + herbes de Provençe 



Wash chicken pieces thoroughly.  Rinse.  Drain.  Pat dry with kitchen paper towels.  Place in a non-reactive baking tray or dish and in one layer.  Cut potatoes in halves; lengthwise.  Then into three equal sections, horizontally; producing six large cubes out of each potato.  Add them to chicken; filling in the empty spaces in between chicken pieces.  Add garlic, lemon juice and all seasoning, then add oil and rub well to mix; with clean hands, all ingredients together.  Arrange back chicken pieces, with skin sides up and potato cubes in between.  Cover and refrigerate for at least four hours; or better overnight.  Dot evenly with butter and bake, uncovered; in a preheated oven of 200-220 degrees Celsius; for approximately one hour.  After 45 minutes; check for liquid.  If necessary; drizzle chicken broth on top of all.  If not; then continue cooking until the hour is over; and chicken is done.  When top of chicken and potato is nicely roasted; remove and drizzle small amounts of chicken broth; or, as much as you need for the sauce; which is not too much in this recipe.  Taste for salt.  Serve with crusty bread and a raiita dip.


*A version of this article appears in print in the 2 July, 2020 edition of Al-Ahram Weekly

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