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Lebanese Chicken Roast 3

Serves 4 to 6 Entree chicken, Poultry

Lebanese Chicken Roast 3

Lebanese Chicken Roast 3 is a cherished dish that finds its place in the heart of home cooking across Lebanon. Unlike elaborate festive meals, this recipe is a reflection of everyday comfort, crafted with simplicity and warmth. It's not about precise measurements but rather the intuitive touch of a cook who knows the balance by feel, bringing together family around the table.

The flavors are straightforward yet deeply satisfying. A whole chicken roasts with potatoes, seasoned with paprika, salt, and pepper, and a squeeze of lemon for brightness. The chicken emerges tender, the skin crispy, the potatoes golden and flavorful. It's a meal that invites everyone to gather, share, and savor.

Ingredients

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

Method

  1. Begin by patting the whole chicken dry with paper towels to remove excess moisture, which helps in achieving a crisp skin. Season the chicken generously with fine sea salt, black pepper, and 1 teaspoon of paprika, ensuring even coverage over the entire surface. Heat 2 tablespoons of oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once the oil is shimmering, carefully place the chicken in the pot, breast side down, and brown it for about 5 minutes on each side until the skin is golden brown and crisp.
  2. While the chicken is browning, peel and cut the 1 kg of potatoes into large chunks. Once the chicken is browned, remove it from the pot and set it aside on a plate. Add the potato chunks to the same pot, stirring them to coat with the remaining oil and chicken drippings. Cook the potatoes for about 5 minutes, stirring occasionally, until they start to develop a light golden color.
  3. Return the browned chicken to the pot, placing it on top of the potatoes. Squeeze the juice of the halved lemon over the chicken and potatoes, then add the lemon halves to the pot for extra flavor. Cover the pot with a tight-fitting lid and reduce the heat to medium-low. Allow the chicken and potatoes to cook together, basting occasionally with the juices, until the chicken is cooked through and the potatoes are tender. The chicken is done when the juices run clear when pierced at the thickest part of the thigh.
  4. Once the chicken is cooked, remove it from the pot and let it rest on a cutting board. If the sauce in the pot is too thin, increase the heat to medium and let it simmer uncovered for a few minutes to thicken slightly. Taste the sauce and adjust the seasoning with more salt and pepper if necessary.
  5. Carve the rested chicken into serving pieces and arrange them on a platter with the potatoes. Pour the reduced sauce over the chicken and potatoes. Finish with a sprinkle of fresh herbs, such as parsley or cilantro, if desired, to add a burst of color and freshness. Serve the Lebanese Chicken Roast 3 family-style, inviting everyone to share and enjoy.
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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