Djej w Batata- Lebanese Baked Chicken and Potato
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If you are looking for a simple one pan baked meal, you will love this Lebanese baked Chicken and Potatoes dish, known as Djeje w Batata in Arabic. Chicken legs are baked in a pan of lemon garlic goodness! The smell that fills the house when it’s in the oven is simply wonderful!
Djej w Batata- Lebanese Baked Chicken and Potatoes
This Lebanese baked lemon chicken recipe, also known as Djej w Batata in Arabic is low maintenance enough that you can throw it together in under 10 minutes and still have time to watch a couple episodes of your favorite show on Netflix while it cooks. At least that’s what I do, I get it ready for baking and try to squeeze in as much TV as I can before the kids come home from school. Win win!
Ingredients Djej w Batata:
An easy one pan bake of Lebanese chicken and potatoes , made with a tangy lemon garlic sauce and thinly sliced potatoes. Saucy, indulgent and delicious, this is an firm family favorite. Here is what you’ll need.
(Full recipe with exact measurements at end of this post).
- Chicken – I used skin-on chicken drumsticks here. The skin is crispy and flavorful and helps keep the interior nice and juicy. You can also use skin-on chicken thighs.
- Potatoes – Cut and and sliced.
- Onion – cut into chunky wedges
- Salt and pepper
- Lemon– both fresh squeezed lemon juice and lemon slices.
- Garlic – lots of garlic cloves plus one garlic head.
- Olive oil – or avocado oil.
How to Make Djej w Batata:
This is the definition of a weeknight dinner. Easy, fast, everyday ingredients and feeds a crowd. Just follow a few steps to get this on your table in 60 minutes:
- Preheat oven to 350 F.
- Lightly grease a large rectangular tray (11 x 8).
- Arrange potato sliced, garlic head and onions to the bottom of a baking pan. Season with salt.
- Bake uncovered for about 60 minutes, or until chicken and potatoes are tender.
- Place your oven to broil and cook for an additional 5-8 minutes or until chicken is golden (watch carefully).
- Remove from oven and garnish with a little bit of fresh parsley, if you like.
- Serve with your favorite salad and enjoy!
Tips for the Perfect Lebanese Lemon Chicken and Potatoes:
- Pat dry your chicken with paper towels.
- If using a mix of chicken legs and things, be sure to choose chicken legs or thighs that are approximately the same size so they cook at the same rate. If your chicken thighs and legs are significantly larger or smaller, you may need to adjust the cook time accordingly.
- You can check to see if your chicken is done by cutting into the largest chicken leg; there should be no pink inside. Or you can get fancy and use a thermometer which should measure at least 165 F when inserted into the thickest chicken leg.
What to Serve with Djej w Batata:
This Lebanese baked chicken pairs really well with Fattoush Salad, Air-Fried French Fries, Hummus or Lebanese Vermicelli Rice.
How to Store Lebanese Chicken and Potatoes (Djej w Batata):
Let the chicken legs come to room temperature, place in an airtight container in the fridge for up to 4 days.
Frequently Asked Questions:
How long do you bake chicken legs?
These Lebanese inspired baked chicken drumsticks only take a few minutes of prep and just about 50 minutes of bake time. I also like to turn the oven to broil for an extra 5-8 minutes at the end, so the skin crisps up nicely.
I bake these chicken legs at 350 degrees, that’s been preheated. If our oven isn’t good and hot, the chicken skin won’t get crispy and no one wants rubbery chicken skin!
The meat should reach 165 degrees in about 50 minutes and then your chicken legs are ready to devour!
Can I use any other kind of chicken in this Chicken bake?
Yes! I use bone on, skin on chicken legs or thighs. You can also use skinless chicken thighs, but make sure to adjust baking times.
Is this Lebanese Chicken Bake a Make Ahead Dish?
You can assemble this chicken bake the night before and store it in the refrigerator, just take it out 20-30 minutes before you start to cook. Allowing the chicken legs to come closer to room temperature will make them tender and juicy.
Leftover will taste delicious, heated in an oven or a microwave for up to 4 days.
Can You Freeze Djej w Batata?
Yes. Cool completely, then freeze portion sizes in airtight containers. Thaw overnight in the fridge, then reheat, in the oven or microwave.
Lebanese chicken and potato bake (Djej w Batata) is the easiest way to get dinner on the table quickly! The skin crisps up in the oven, the seasoning is simple and the chicken legs come out juicy every time!
MORE LEBANESE CHICKEN RECIPES, YOU’LL LOVE:
Lebanese Chicken Shawarma
Chicken Tawook
Lebanese Chicken and Rice
Moghrabieh
Lebanese Chicken Shawarma
If you love this Lebanese Chicken and Potatoes Recipe (Djej w Batata), be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys! And of course, if you do make this recipe, then don’t forget to tag me on Instagram!
Djej w Batata
Lemon Garlic Chicken with Potatoes and Onions
Lebanese baked chicken with potatoes- Djej w Batata is the easiest way to get dinner on the table quickly! The skin crisps up in the oven, the seasoning is simple and perfect, and the chicken legs come out juicy every time!
Ingredients
- 2 lbs chicken drumsticks
- 1/2 teaspoon salt
- 4 golden potatoes, cut into thin round slices – I leave 2 with skin on and 2 peeled
- 1 large onion, sliced into thin wedges- I used red onion
- 1 teaspoon black pepper
- 1 whole lemon- cut into circles for serving
- 1 whole garlic head (cut-side-down)
For the Lemon Garlic Sauce
- 1/4 cup lemon juice
- 1/3 cup olive oil
- 5 garlic cloves, minced
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
- Preheat oven to 350°F/180°C.
- Lightly grease a large rectangular tray (11 x 8).
- Arrange potato slices and onions and garlic head cut-side-down, in the bottom of a baking pan. Season with salt.
- Arrange chicken legs (skin side up).
- Prepare lemon garlic sauce. in a small bowl or mason jar, whisk together lemon juice, salt, olive oil and minced garlic.
- Pour the sauce evenly over the chicken, making sure all the chicken is covered.
- Bake about 50 minutes, or until chicken and potatoes are tender.
- Place your oven to broil and cook for an additional 5-8 minutes or until chicken is golden (watch carefully so they don't burn).
- Remove from oven and garnish with a little bit of fresh parsley and slices of lemon, if you like.
- Serve with your favorite salad and enjoy!
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 388Total Fat: 19gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 144mgSodium: 520mgCarbohydrates: 23gFiber: 3gSugar: 3gProtein: 30g
Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.
I was browsing Pinterest for simple leg bake recipes, yours caught my attention and I decided to give it a go! Man, it was so good, my kids were also fighting over the drumsticks haha. This will be a weekly dinner recipe to make in my house.
Yes! Baked chicken legs are always a dinner winner 🙂
Love this djej w batata recipe! So simple