Lemon Chicken & Potato Bake (Djej w Batata)
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Prep Time15 mins.
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Cook Time60 mins.
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Serving4
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Ready In75 mins.
This lemon chicken and potato bake is a Lebanese garlicky and lemony dish that is so irresistible. This one-pan dish is so easy to put together and makes a perfect weeknight dinner.
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Lemon chicken and potato bake, known as djej w batata in Arabic, is a traditional Lebanese dish consisting of chicken and potatoes baked in a lemony and garlicky sauce. This one-pan meal is delicious, so filling and easy to make. With February being Heart Health Month, I put a slightly lighter spin on this dish by air frying the potatoes instead of deep frying, and using Mazolaยฎ Corn Oil. A clinical study showed Mazolaยฎ Corn Oilโ reduces cholesterol 2x more than extra virgin olive oil. To learn more about this claim, visit MAZOLA.com.
Air-Fried Potatoes
The potatoes in this dish are typically deep fried until golden brown. Ever since I invested in an air-fryer, I am always looking to find ways to use it to make my dishes lighter and better-for-you. So, I tested out air-frying the potatoes with some Mazolaยฎ Corn Oilโ and was so happy with the results. The potatoes came out crispy and golden brown.
When air-frying, very little oil is needed. I used about ยผ cup of Mazolaยฎ Corn Oilโ, which is an all-purpose cooking oil that is a heart-healthy* choice, to toss with the potatoes. This oil is so versatile and can be used for baking, grilling, sautรฉing, stir frying or mixing up a marinade or dressing. I also added some Mazolaยฎโ Corn Oil with the chicken along with some spices and baked for about 25 minutes before adding the air-fried potatoes and lemon garlic sauce.
Garlic and Lemon Sauce
What makes this lemon chicken and potato bake so delicious and distinct from other baked chicken recipes is the garlic and lemon sauce. I used a lot of garlic, like 10-12 cloves for one whole chicken. Feel free to add less or more according to your preference. For the lemon juice, I squeezed one whole lemon, which came to about three tablespoons of lemon juice. Some choose to only add the lemon juice and garlic to the chicken and potatoes, but, I love it saucy and juicy. So, I like to add about one to two cups of chicken broth along with the garlic and lemon juice.
I feel like a common barrier that has prevented people from trying to cook lighter includes a lack of knowledge on how to do so. It really just takes some practice and having the right ingredients at home. Thatโs why itโs great to have an all-purpose cooking oil on hand like cholesterol-free, Heart Healthy* Mazolaยฎ Corn Oil โ that makes it simple and easy to prepare, light meals. Let me know if you try this dish, it is so comforting and kid-friendly.
STEP 1
Preheat the oven to 400F degrees. In a large oven-safe pan or casserole dish, add the whole chicken cut up into eight pieces.
Add ยผ cup of Mazolaยฎ Corn Oil over the chicken.
Season the chicken with one teaspoon of salt, ยฝ teaspoon of black pepper, and one teaspoon of seven spices. Bake for 25 minutes.
STEP 2
In a medium-sized bowl, peel, wash and slice the potatoes into ยฝ inch slices. Coat the potatoes in ยผ cup of Mazolaยฎ Corn Oilโ and season with one teaspoon of salt. Air-fry for 18-20 minutes on 390F degrees. Make sure to toss every at least twice in between.
STEP 3
In a measuring cup, measure 1 ยฝ cups of chicken broth. Crush the garlic cloves using a mortar and pestle.
Add the crushed garlic to the chicken broth as well as the lemon juice.
STEP 4
Remove the chicken from the oven once they are about half-way cooked (at the 25 minute mark.) Top with the air-fried potatoes and the garlic and lemon sauce.
Lower the oven to 375F and bake the lemon and chicken potato bake for an additional 25-30 minutes until the chicken has cooked through.
*Very limited and preliminary scientific evidence suggests that eating about 1 tablespoon (16 grams) of Mazolaยฎ Corn Oil daily may reduce the risk of heart disease due to the unsaturated fat content in Mazolaยฎ Corn Oil. FDA concludes that there is little scientific evidence supporting this claim. To achieve this possible benefit, Mazolaยฎ Corn Oil is to replace a similar amount of saturated fat and not increase the total number of calories you eat in a day. One serving of this product contains 14 grams of Mazolaยฎ Corn Oil.
*Corn oil is cholesterol-free food that contain 14g of total fat per serving. See nutrition information on product label or at Mazola.com for fat and saturated fat content.
Lemon Chicken and Potato Bake (Djej w batata)
This lemon chicken and potato bake is a Lebanese garlicky and lemony dish that is so irresistible. This one-pan dish is so easy to put together and makes a perfect weeknight dinner.
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Servings: 4
Calories: 849kcal
Ingredients
- ยฝ cup Mazolaยฎ Corn Oil
- 1 Whole Chicken Cut-up in 8 Pieces
- 4 Russet Potatoes
- 10 Cloves of Garlic
- 3 tb. Lemon Juice
- 1ยฝ cups Chicken Broth
- 2 tsp. Salt
- 1 tsp. Seven Spices (or AllSpice)
- ยฝ tsp. Black Pepper
Instructions
- Preheat the oven to 400F degrees. In a large oven-safe pan or casserole dish, add the whole chicken cut up into eight pieces. Add ยผ cup of Mazolaยฎ Corn Oil over the chicken. Season the chicken with one teaspoon of salt, ยฝ teaspoon of black pepper, and one teaspoon of seven spices. Bake for 25 minutes.
- In a medium-sized bowl, peel, wash and slice the potatoes into ยฝ inch slices. Coat the potatoes in ยผ cup of Mazolaยฎ Corn Oilโ and season with one teaspoon of salt. Air-fry for 18-20 minutes on 390F degrees. Make sure to toss every at least twice in between.
- In a measuring cup, measure 1 ยฝ cups of chicken broth. Crush the garlic cloves using a mortar and pestle. Add the crushed garlic to the chicken broth as well as the lemon juice.
- Remove the chicken from the oven once they are about half-way cooked (at the 25 minute mark.) Top with the air-fried potatoes and the garlic and lemon sauce.Lower the oven to 375F and bake the lemon and chicken potato bake for an additional 25-30 minutes until the chicken has cooked through.
Nutrition
Calories: 849kcal | Carbohydrates: 43g | Protein: 41g | Fat: 57g | Saturated Fat: 11g | Cholesterol: 143mg | Sodium: 1424mg | Potassium: 1360mg | Fiber: 3g | Sugar: 2g | Vitamin A: 267IU | Vitamin C: 28mg | Calcium: 79mg | Iron: 4mg
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