Chicken, potato, and onion baked in a delicious garlic-lemon sauce! Serve with a side of vegetable rice (recipe in notes below).
| Servings |
servings
|
Ingredients
- 5 medium potatoes sliced horizonitally, half an inch thick
- 3 pounds boneless chicken thighs and drumsticks can use either or both
- 2 medium onions each cut into four pieces
- 4 dried bay leaves
- 12 cloves garlic diced
- 1/3 cup lemon juice
- 1 tablespoon oregano
- 1/3 cup vegetable oil
- 1 1/2 tablespoon salt
- 3 cinnamon sticks
Ingredients
|
|
Instructions
- Cleaning the chicken: Slice twice into each piece of chicken vertically. Set the chicken with 7 cups of water in a deep baking tray. Cover with aluminum foil and bake 450 in the oven. When the water starts to boil, take out the tray, remove the chicken and clean the chicken with cold water + brush off the white residual (“zafrah.”) Clean out the tray and put the chicken back in.
- Once the chicken is cleaned and back in the tray, spread the cut onion, bay leaves, and sliced potatoes over the chicken throughout the tray
- With a mortar and pestle (mda2a) combine the salt, garlic, and oregano
- Add lemon juice and vegetable to the garlic mixture
- Poor the dressing over the tray and mix all the contents together
- Cover tray with foil paper and put on the third shelf of the oven (typically the second to bottom shelf) and bake 400F
- Bake for one hour (check on it after 45 minutes)
- Uncover and broil until the chicken and potatoes are golden
Recipe Notes
- Dish goes great with a side of our rice with vegetables. Get recipe here.
Share this Recipe
Recipe tips/suggestions? Please leave us a comment!