Djej a Batata (Baked Chicken & Potato) Recipe

Chicken, potato, and onion baked in a delicious garlic-lemon sauce! Serve with a side of vegetable rice (recipe in notes below).

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Djej a Batata (Baked Chicken & Potato)
Course Main Dish
Cuisine Middle Eastern
Servings
servings
Course Main Dish
Cuisine Middle Eastern
Servings
servings
Recipe Notes
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6 thoughts on “Djej a Batata (Baked Chicken & Potato) Recipe”

  1. Hi! I’m making your chicken and potato recipe. When you say bake on third shelf of the oven, do you mean the bottom shelf or the top shelf? Thank you.

    1. Hi Cindy!

      It should be the second to bottom shelf. Thank you for asking, I will clarify in the post. I hope you like the dish and will provide any suggestions and feedback you may have!
      Thank you!
      Tina

  2. Hi,
    I like chicken breast but I know it could be challenging because it tends to be dry. How can I make this with chicken breasts and have the chicken tender and moist?

    Thank you!

    1. Hi Rouba!

      Totally agree, you can add extra lemon, oil, and water to make sure the dish has more juice. Sometimes with this recipe and the amount of dressing we allotted for it the chicken is not completely covered while cooking. They don’t have to be covered all the way up but if at least half of it is covered with the additional juice it should help keep the chicken from drying. Hope this helps, thank you!

  3. I like the recipe but how the chicken will taste the next day ? Since im taking it to work! Any recommendations to preserve the chicken taste for the next day?!

    1. Hi Rasha,

      I would not reheat the chicken in the microwave because you are right that is how the chicken taste will change when heated the next day. I would only have the suggestion of using a frying pan to heat them or one of the mini ovens! Sorry, hope that helps!

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