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Lebanese Chicken Roast

Serves 4 to 6 Entree chicken, Poultry

Lebanese Chicken Roast

Lebanese Chicken Roast is a staple at the Lebanese home table, where the aroma of roasting chicken and potatoes fills the air, signaling a shared meal. It’s a dish that reflects the heart of Lebanese home cooking—simple ingredients elevated by care and tradition. This recipe captures the essence of everyday Lebanese dining, where meals are prepared with instinctive knowledge passed through generations.

The chicken emerges from the oven with a crisp, golden skin, while the potatoes are tender and infused with the warmth of paprika. The generous squeeze of lemon adds brightness, balancing the rich flavors. This dish is meant to be shared, a hearty centerpiece that invites everyone to gather around the table.

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 remove any excess moisture. This helps the skin crisp up during cooking. Season the chicken generously with fine sea salt, black pepper, and 1 teaspoon of paprika, ensuring you cover all sides and inside the cavity.
  2. In a large oven-safe skillet or roasting pan, heat 2 tablespoons of oil over medium-high heat. Once the oil is shimmering, carefully place the chicken breast-side down in the pan. Brown the chicken for about 5 minutes on each side until the skin is golden and crisp. This step locks in the juices and adds flavor.
  3. 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 pan and set it aside temporarily. Arrange the potato chunks in the same pan, coating them in the rendered chicken fat and oil. Season the potatoes with a pinch of salt and pepper.
  4. Place the chicken back on top of the potatoes in the pan, breast-side up. Squeeze the juice of the halved lemon over the chicken and potatoes, then tuck the lemon halves into the pan for added flavor. Transfer the pan to the preheated oven.
  5. Roast the chicken and potatoes in the oven for about 45 minutes to 1 hour. The chicken is done when the juices run clear when pierced at the thickest part of the thigh, and the skin is a deep golden brown. The potatoes should be tender and slightly crisp on the edges.
  6. If the sauce in the pan seems too thin, carefully remove the chicken and potatoes and place the pan on the stovetop over medium heat. Allow the sauce to simmer and reduce slightly, concentrating the flavors. Taste and adjust the seasoning with more salt if necessary.
  7. Finish by sprinkling freshly chopped herbs like parsley or cilantro over the chicken and potatoes for a burst of freshness. Serve the Lebanese Chicken Roast directly from the pan, encouraging everyone to share and enjoy the communal 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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