Lebanese One Pan Garlic Chicken & Potatoes
One pan meals are often a saving grace at the end of a long day. I can’t tell you how many times i’ve needed to throw something together quickly that didn’t sacrifice on taste or nutritional quality.
For that reason (it’s not the only reason, i’ll get to the others in a bit), this is one of my go to meals when i’m feeling like eating something loaded with flavor but quick and simple. Prep time takes 5 minutes (if you already have some toum on hand) and bake time is 40 minutes. Quick, easy, delicious and so flavorful.
This recipe is one that my mama cooked for us all the time, growing up. You always knew when mama was cooking Djaj ma3 batata bil saneyeh (translates literally to chicken & potatoes in a the pan), because you could smell the aroma of the garlic laden chicken roasting from the entrance of our neighborhood. It’s honestly probably the reason i was called garlic breathe my whole life, but garlic is life and i’ve always known that so don’t you worry, your girl was never phased! Growing up i’ve always craved this meal. It has such a distinct taste of home that you can’t find elsewhere, but really my favorite (ABSOLUTE FAVORITE) part of this dish is that it makes the most incredible left over sandwiches. Here’s what we did with our leftover chicken-
find crusty sandwich bread/loaf.
slice sandwich bread/loaf down the center and spread each side with the garlic sauce from the dish.
shred the leftover chicken & place it in the sandwich bread/loaf.
add sliced middle eastern pickles to the sandwich.
press the sandwich in a panini press until crusty on the inside.
devour.
The above steps are an easy way to eat a very Lebanese sandwich that you will forever crave. You’re welcome.
One really quick note/tip. This recipe requires you to have toum. Which is a Lebanese garlic paste that’s solely made out of garlic, lemon, oil and salt. I love making toum and having it ready to use in the refrigerator. I find that it keeps for up to 2-3 weeks in an airtight container. I use it for marinading, dressings, dipping, etc. One batch makes a TON and you’ll have a massive amount to use for anything you like for the upcoming weeks!
Give this recipe a try! Share your comments and some love. If you make this recipe and share it on social media, tag it with the hashtag #hungrilyhomemaderecipe
Total Time: 45 minutes
Yield: 4-5 adult servings
Ingredients:
for the toum
1. 3 heads of garlic, pealed
2. 4-5 cups of vegetable oil
3. 1 lemon, freshly juiced
4. 1 tbsp of salt
for the chicken & potatoes
1. 6 boneless skinless chicken thighs
2. 2 lbs baby potatoes
3. 15 shallots, peeled
4. 3/4 cup toum (recipe above)
5. 3 lemons, juiced
6. 3/4 cup water
7. 1/4 cup olive oil
8. 1 tbsp salt
Method:
Prep the toum first if you do not already have some in the refrigerator.
for the toum
1. Place the peeled garlic cloves into a food processor with the salt and pulse on high until the garlic has broken up into small pieces. Open the food processor and check to ensure all pieces of garlic have broken down.
2. Once the garlic is in small pieces, close the food processor and using the opening on the top, slowly (EXTREMELY SLOWLY) stream in the oil while the processor runs. Continuously run the processor and stream the oil until you see the toum begin to fluff up.
3. After streaming the oil for about 5 minutes, add the juice of the lemon into the food processor and continue running and streaming oil. You will know that the toum is done when the color is white, it is fluffy in texture and the taste does not bite your tongue. The entire processor of processing and streaming oil will take approximately 25 minutes. Do not add oil too quickly as if the oil and toum separate you will not be able to recover it. Stream slowly, continuously check on it.
4. Once the toum is done, store in an airtight container in the refrigerator for up to 3 weeks.
for the chicken & potatoes
1. Preheat the oven to 400 degrees Fahrenheit
2. In a mixing bowl, mix together the toum, water, lemon, oil and salt until smooth in consistency. Set aside.
3. Place the chicken, potatoes and shallots in a deep baking pan and pour the sauce that you mixed together over it. Cover with aluminum foil and place in the preheated oven.
4. Bake for 35 minutes, covered. Remove aluminum after baking for 35 minutes and broil for 5 minutes, flipping the chicken and potatoes once before removing from the oven and serving with warm pita bread!
