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LebaneseAuthentic Cuisine

Lebanese Chicken Roast 2

Serves 4 to 6 Entree chicken, Poultry

Lebanese Chicken Roast 2

Lebanese Chicken Roast 2 brings the essence of a home-cooked meal to the table, a dish crafted by generations of Lebanese family cooks. It's not found in restaurants or bustling market stalls but in the warmth of home kitchens, where salt is measured by instinct and the hearty embrace of a family meal is always the aim. This is the version that finds its place on weeknight dinners and leisurely Sunday gatherings.

The dish promises a symphony of flavors, with tender chicken infused with the earthy warmth of paprika and the bright zest of lemon. Potatoes roast alongside, absorbing the savory juices, creating a comforting accompaniment. This is a meal crafted for sharing, where every bite speaks of generous hospitality and the simple perfection of a well-seasoned roast.

Ingredients

  • 1whole chicken
  • 1 kgpotatoes
  • 2 tbspoil
  • 1 tsppaprika
  • lemonhalved
  • to tastefine sea salt and black pepper

Method

  1. Preheat your oven to 200°C (390°F). Begin by patting the whole chicken dry with paper towels to ensure a crispy skin. Rub the chicken generously with fine sea salt, black pepper, and 1 teaspoon of paprika, making sure to cover all sides evenly. This will enhance the flavor and create a beautiful color as it cooks.
  2. In a large oven-safe skillet or roasting pan, heat 2 tablespoons of oil over medium-high heat. Once the oil is shimmering, place the chicken in the pan breast-side down. Brown the chicken for about 5-7 minutes on each side until the skin is golden and crisp. This step locks in the juices and adds depth to the flavor.
  3. While the chicken is browning, peel and cut the 1 kg of potatoes into wedges. Season them with a pinch of salt and pepper. Once the chicken is browned, remove it from the pan and set it aside momentarily.
  4. Add the potato wedges to the same pan, arranging them in a single layer. Place the chicken back on top of the potatoes, breast-side up, ensuring it is centered in the pan for even cooking. Squeeze the juice of the halved lemon over the chicken and potatoes, adding a fresh citrus aroma that complements the spices.
  5. Transfer the pan to the preheated oven. Roast for about 45-55 minutes, or until the chicken's juices run clear when pierced between the thigh and body, and the potatoes are tender and golden. The chicken should have a deep golden-brown color, and the aroma should be inviting.
  6. Remove the pan from the oven and carefully transfer the chicken to a cutting board to rest for about 10 minutes. This resting period allows the juices to redistribute throughout the meat, ensuring moist and flavorful bites.
  7. If there is excess liquid in the pan, place it back on the stovetop over medium heat to reduce the sauce slightly, concentrating the flavors. Taste the sauce and adjust the seasoning with more salt if necessary.
  8. Before serving, garnish the dish with freshly chopped herbs of your choice, such as parsley or cilantro, to add a burst of color and freshness. Carve the chicken and serve it alongside the roasted potatoes, inviting everyone to share and enjoy this hearty Lebanese meal.
Cover of Authentic Lebanese Cuisine
From the cookbook

Authentic Lebanese Cuisine

This recipe is from Authentic Lebanese Cuisine by Yassine Sbiti — the Lebanese volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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