Lebanese Garlic Chicken Roast with Potatoes

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”!

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Lebanese Garlic Chicken Roast with Potatoes

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How to make Lebanese Garlic Chicken Roast with Potatoes – Recipe at a glance:

• Follow the cleansing process in vinegar solution, to remove the chickeny smell, before roasting.
• Prepare the sauce.
• Season and Marinate 7 hours. no compromise.
• Oven broil or roast using rotisserie with potatoes.
• Serve with optional Mandi rice.

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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

Quick Mandi Rice to serve with Lebanese Garlic Chicken:

Add the chicken neck, upper feet, and wingtips 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 chili 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.

1. Cook till the stock is reduced and thickened. Around 15 -20 minutes.
2. Strain to get a clean stock.
3. Soak 3 cups Basmati for 10 minutes.
4. Rinse thoroughly and Drain well.
5. Heat some olive oil. Saute 1 finely chopped onion in this till softened.
6. Add the drained rice and toss gently.
7. Measure the strained stock, adding enough water to measure 6 cups.
8. Add to the rice along with 2 ½ tsp salt. Cook covered till water runs dry, stirring occasionally.

Key Ingredients: Chicken with skin, Potatoes, Garlic, Oil, Lemon, Salt, Pepper, Spice Rice(optional).

EAT AND TELL!!! Let us know if you tried –  Lebanese Garlic Chicken Roast with Potatoes