Baked chicken with potatoes from Lebanon. Middle Eastern tastes are delicious and can be enjoyed at home with this sheet pan supper. really tasty, simple, and quick to prepare. Roasted carrots, potatoes, and a delectable blend of spices with Lebanese inspiration accompany succulent chicken thighs. Accompany with a large green salad and a serving of pita bread!
I’ll give you a foolproof recipe for simple weeknight meals that involves chicken, any vegetable, and your reliable sheet pan. When it comes to chicken thighs, flexibility is key, regardless of whether you choose the skin-on or boneless, skinless kind.
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This flavorful sheet pan supper is sure to delight even the pickiest eaters! I love really basic baked chicken, but this Middle Eastern-inspired chicken with crispy potatoes and caramelized carrots is even better. It’s one of those dinners that is self-sufficient. Everything fits onto a single sheet pan, and cleaning should be simple and require very little work. Dinner is ready when you serve it with rice, pita bread, or a side slad.
How To Make Lebanese Baked Chicken
The spice rub is the key to this dish. This marinade, influenced by Lebanon, is incredible. It’s really flavorful, zesty, toasty, and delicate. The simplest marinade is so tasty and delicious that it fools others into thinking you’ve put a lot of work into it, even though it only takes two minutes to prepare.
All you need is yogurt, za’atar, salt, black pepper, and sweet paprika. Nothing too hard to locate or overly complex. The yogurt keeps the chicken thighs juicy and moist while adding a delectable tang.
To finish the dinner, put in some thinly sliced potatoes and carrots on the bottom of the sheet pan. In the time it takes to roast the thighs, the potatoes become absolutely soft, and the carrots become delicious and slightly caramelized. There’s no better feeling than this! An burst of taste awaits you.
Ingredients For Lebanese Baked Chicken
- Chicken thighs: For the juiciest, most tender finish! However, you may also use chicken legs or drumsticks.
- Yogurt: Keeps the chicken moist and tender while adding a delightful tang. Greek yogurt or full-fat yogurt can be used.
- Za’atar is a spice mixture made of sesame seeds, salt, sumac, and savory dry herbs like oregano, marjoram, or thyme, as well as spices like cumin and coriander. The majority of bigger supermarket shops carry it.
- Additional flavors include garlic powder, dried oregano, sweet paprika, black pepper, and salt.
- Lemon: Tenderizes the chicken thighs and adds even more flavor depth.
- Butter and oil: When roasting chicken in the oven, butter and oil work together to provide the skin a lovely, crispy brown color while also adding moisture to the meat to keep it juicy and soft and the potatoes to turn crispy on the outside and creamy on the inside.
- Potatoes: I used skin-on, waxy potatoes.
- Garlic: I infused the sauce with a sweet, caramelized taste by adding an entire head of garlic, chopped side down, to the sheet pan. I like to add some cloves to the potatoes and swirl them around to get all that flavor. The remainder can be stored in the refrigerator for a later time.
- Onion: You can use red onions or shallots in place of the yellow ones.
- Herbs: To give a little of freshness, we add parsley.
- Carrots: Reduce use
- Serve over rice, pita bread, sautéed veggies (such as green peas), or with a large side salad and some crusty bread.
- The chicken should come to room temperature. The chicken thighs should first be marinated and left out of the refrigerator for at least 20 minutes.
- Prepare ahead: The thighs may also be marinated the night before and kept in the fridge; just remember to remove them from the refrigerator 20 to 30 minutes before cooking. The chicken thighs will become juicy and tender if you let them get closer to room temperature.
- Store leftovers in the refrigerator for up to two days.
- To freeze: Allow to cool fully before putting serving quantities in airtight containers to freeze. Reheat, ideally in the oven, after letting it thaw overnight in the refrigerator.
Looking for other easy dinners? Here are some favorites:
- Classic French Chicken Stew
- Chicken Breasts in Creamy Mushroom Sauce
- Baked Lemon Pasta With Seared Chicken
- Chile Relleno
- 2 pounds chicken thighs
- 3 tbsp yogurt, full fat
- 2 tsp each: salt, black pepper (divided)
- 1 tsp each: sweet paprika, garlic powder, za’atar
- 6 medium potatoes
- 3 large carrots
- 1 tsp dried oregano
- 2 tbsp chopped parsley
- 2 tbsp unsalted butter
- 1 yellow onion
- 1 garlic head
- 3 tbsp lemon juice
- 2 tbsp olive oil
- Turn the oven on to 350°F, or 180°C.
- Combine yogurt, paprika, garlic powder, za’atar, and a teaspoon each of salt and pepper in a big bowl. Next, add the chicken thighs and thoroughly massage in the yogurt mixture. To marinate, set away.
- Meanwhile, wash and cut the potatoes into ¼-inch (0,5 cm) slices, then peel and chop the carrots. Chop the onion into wedges and finely chop the parsley. Slice off the top of the head of garlic.
- Add the potatoes, carrots, parsley, oregano, and the remaining salt and pepper to a large bowl. Pour the melted butter into the potato mixture. Stir to mix.
- Arrange the potato mixture onto a parchment paper-lined baking sheet. Tuck the chicken in between the fries. Add the garlic head and the onion.
- Drizzle with olive oil and sprinkle with lemon juice. Place in the oven and bake for 60 minutes, or until the chicken is cooked through and the potatoes are soft and crispy around the edges.
- Give it a five-minute rest before serving. Squeeze out a few cloves of roasted garlic, crush them with a fork, and then incorporate all of that flavor into the potatoes. Have fun!