Lebanese Garlic Chicken Roast with Potatoes


lebanese garlic chicken roast with potatoes

Lebanese Garlic Chicken Roast with Potatoes ( D’jaj w’ Batata)

lebanese garlic roast chicken recipe

Lebanese Garlic Chicken Roast with Potatoes

  This Lebanese Garlic Chicken is one dish that I often came home to. Crispy Skin and the most delicious succulent garlicky meat.  The whiff of the baking garlic chicken and potatoes always made me happy. My mom learned this recipe from her Lebanese friend Evath. Evath would often make this for their tea parties and she came home to teach my mom exactly how it is made. Although a simple procedure, it can still be tricky to get the flavors ‘just right’. Choosing the right bird, is 50 % of the job. Using the freshest of ingredients ; chicken, lemon and garlic is crucial as well. After my mother taught me this dish, it took 5-7 attempts before I got the hang of it, and understood why she kept saying, “Use the freshest ingredients”!

Lebanese Garlic Chicken roast

Lebanese Garlic Chicken Roast with Potatoes

Recipe Type: Main / Lebanese Cuisine
Author: Recipes ‘R’ Simple
Prep time: 10
Marination time: 4- 8  hours
Cook time: 1 hour 30 
Total time:1 hour 40 
Serves: 4

lebanese garlic chicken

Ingredients for Lebanese Garlic Chicken:

  • 1 whole chicken OR thigh and leg portions in the same quantity : around
  • 1 ¼kg ( the freshest chicken you can get ) SEE NOTES
  • 10 large cloves garlic ( I prefer the tiny garlic variety, in which case a whole bulb is to be used)
  • 3- 4  Tbsp freshly squeezed lemon juice according to taste
  • 2 Tbsp sumac ( this is optional, adding tang and flavor)
  • 1 egg white – optional
  • Salt to taste
  • ½ cup olive oil (or I prefer a combination of Olive oil and Sunflower Oil), for marinating as well as to make the garlic sauce.
  • pepper for seasoning
  • 1 tsp lebanese 7 spice powder OR Arab Baharat spice powder
  • 4-5 Russet Potatoes or All purpose Potatoes, peeled  and cut into thick slices
  • ½ cup vinegar and 1 tsp salt  for  rinsing the chicken

Method for Lebanese Garlic Chicken:

  • Leave the skin on the chicken. Rinse well, cleaning the insides thoroughly, if using whole chicken. Pat dry with kitchen paper towel.
  • Fill a bowl with enough water to submerge the chicken. Add the vinegar and salt.
  • Place the chicken inside the vinegar solution, filling up the cavity.
  • Rub all over and inside the chicken with your hands inside the vinegar solution.
  • Lift the chicken out of the bowl, emptying the cavity, then plunge back into the bowl of vinegar solution and rub again. Repeat this a few times. Leave chicken submerged  in this solution for 10 minutes.
  • Meanwhile prepare the garlic marinade cum sauce.
  • Peel and wash your garlic cloves and pat dry.
  • Use a pestel and mortar to crush the garlic well.
  • Transfer the crushed garlic to a DRY Blender. (The blender must be clean and dry).
  •  Turn on the blender and slowly drizzle in the olive oil (or olive oil/ sunflower oil combination) through the centre of the blender lid (Remove cap and place a funnel inside so that oil does not splatter).
  • Drizzle the oil (in a threadlike stream) very slowly, till the garlic is mixed in.
  • Stop the blender and scrape down the sides.
  • Continue to drizzle in the oil. Add salt and 3 Tbsp lemon juice.
  • The mixture should start to turn milky yellow in color. Keep drizzling in the oil VERY VERY SLOWLY, till all the oil is used up.
  • The sound of the blender should change towards the end, as the mixture emulsifies into a whitish sauce.
  • Remove the chicken from the vinegar solution now and rinse once again under tap water.
  • Pat dry with paper towels. Prick all over the surface with a fork.
  • Place the chicken in a bowl for marinating. Rub with a good amount of salt        ( about ½ tsp)  and the spice powder.
  • Pour over HALF the amount of the garlic sauce in the blender. Add a Tbsp more of lemon juice if you like it tangier. Also add the sumac, if using. Sprinkle some more salt and rub the sauce well into the chicken.
  • Cover the bowl and leave to marinate at least 4 hours but preferably overnight.
  • Turn the chicken over in the marinade whenever you remember to at least a couple of times.
  • To the remaining sauce in the blender, add salt and lemon juice if needed and blend till thick, adding  one egg white till thick and creamy if desired. Refrigerate in a closed jar to serve with the roasted chicken later.
  • Preheat the oven to 425 ºF /218ºc.
  • Peel and Slice the potatoes into thick slices (½ inch
  • Lightly oil a roasting pan. ( Aluminium is good ).
  • Tie the legs together with a piece of twine. This step is optional and keeps the bird in form and bakes evenly.
  • Lay the sliced potato on the bottom of the roasting pan. Lay the chicken over the potatoes, breast side up.
  • Place remaining potatoes around the chicken. Pour over any remaining marinade from the bowl over the chicken.
  • Bake for 1 hour. Baste with the marinade on the bottom of the roasting pan.
  • Turn the oven setting to broil (top grill only) and continue to broil for 15- 30 minutes till the  skin is golden and crisp. (OVEN Temperature may vary).
  • You can turn over the chicken also if you like both sides to be crisp. You could also place a rack over the layer of potatoes and place the chicken over it so that the chicken gets more crisp. This depends on personal taste. I leave mine in the marinade and over the potatoes.
  • Check if the chicken is thoroughly cooked, by inserting an instant-read thermometer into the deepest part of the thigh. The thermometer should read at least 165°F/ 73.8° c .
  • Remove the chicken to a clean cutting board and allow to rest for 20 minutes before carving.
  • Serve over the potatoes with generous dollops of the garlic sauce. You might like to serve with rice. See recipe below for quick ‘Mandi Rice’:

Quick Mandi Rice to serve with Lebanese Garlic Chicken:

  • Add the chicken neck, upper feet and wing tips that have been removed from our whole chicken. Boil in 3 cups of water along with
  • 1 onion, chopped finely
  • 1 rounded Tbsp garlic, crushed to a paste
  • 2 tsp ‘Baharat’ – Arabic Spice Blend
  • 1 tsp coriander powder
  • 1 tsp red chilli powder (cayenne)
  • ¾ tsp black pepper powder
  • ½ tsp cumin powder
  • 4 green cardamom pods
  • 1 dried lime (available in Arabian / Medditteranean Delicatessen Shops ) or dry your own if you can.
  • Cook till the stock is reduced and thickened. Around 15 -20 minutes.
  • Strain to get a clean stock.
  • Soak 3 cups Basmati for 10 minutes.
  • Rinse thoroughly and Drain well.
  • Heat some olive oil. Saute 1 finely chopped onion in this till softened.
  • Add the drained rice and toss gently.
  • Measure the strained stock, adding enough water to measure 6 cups.
  • Add to the rice along with 2 ½ tsp salt. Cook covered till water runs dry, stirring occasionally.



Lebanese Garlic Chicken Roast with Potatoes

lebanese garlic chicken recipe

Try it and let us know – Lebanese Garlic Chicken Roast with Potatoes .

Notes on Lebanese Garlic Chicken: 
  • Only the freshest chicken should be used for this Lebanese Garlic Chicken recipe. Since the flavors are solely dependent on garlic, lemon and olive oil, any chicken that is not absolutely fresh will not be suitable for this dish. The flavors will not camouflage the lack of freshness and the dish will not be pleasant to taste – NEVER USE FROZEN CHICKEN Please:).
  • Remove the giblets and neck. Make sure you choose a chicken with ample flesh.
  • Remove any leftover Baked chicken from the bone and store after shredding by hand.
  • Serve with crusty bread or Pita and the potatoes with a dollop of the garlic sauce and lebanese pickle, the next day. Yummy!
  • lebanese garlic chicken leftover recipe
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About Shana Shameer

Love Cooking and discovering the very Best recipes out there.

5 thoughts on “Lebanese Garlic Chicken Roast with Potatoes

  1. Could you please tell how to make the “Lebanese Garlic Sauce”.

    It is called “Thum bi Ziet” (Garlic in Oil). This is generously spread in pita bread while preparing Shawarma. It looks like butter. It is a whipped cream of fresh granulated garlic whisked in a food processor with lots and lots of Canola like oil (Olive oil is not preferred) with drops of salt and lemon juice blended in during the slow process; approximated for for half an hour for a cup of garlic sauce. You may now know what I mean.

    Thank You.

    • Hi. You have basically outlined the making of ‘Toum’ already here :). Toum can be made of canola oil or sunflower oil with good results. For this Lebanese Garlic Chicken recipe, however the sauce contains Olive oil because it is also used in the marinade for the chicken. As for the details on ‘Toum bi Zeit’, I will try to post a Video of making this sauce soon.

      • Hi There. Of all the myriad videos you find in YouTube, this is the best on Garlic Sauce by Merriam.

        Today I made Toum using my ordinary Mixie and believe me it DID come out extremely good. I just could not believe it! It was so gorgeous. I did not add egg whites at all. The taste is very strong as I did not add a cup full of vegetable oil but a tad more than a quarter cup for a very big hand full of garlic cloves. Lots and lots of patience is the key ingredient.

        I am very happy today. Glad to share with you.

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