Simply Lebanese

Lemon Chicken & Potato Bake (Djej w Batata)

Djej w batata
  • Prep Time
    15 mins.
  • Cook Time
    60 mins.
  • Serving
    4
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.
Djej w batata

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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 Mazola® Corn Oil. A clinical study showed Mazola® Corn Oil​ 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 Mazola® Corn Oil​ and was so happy with the results. The potatoes came out crispy and golden brown.
Air-Fried Potatoes
When air-frying, very little oil is needed. I used about ¼ cup of Mazola® Corn Oil​, 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, sautéing, stir frying or mixing up a marinade or dressing. I also added some Mazola®​ 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.
Djej w batata
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. That’s why it’s great to have an all-purpose cooking oil on hand like cholesterol-free, Heart Healthy* Mazola® Corn Oil ​ 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.
Lemon Chicken and Potato Bake
Add ¼ cup of Mazola® Corn Oil over the chicken.
Djej w batata

Season the chicken with one teaspoon of salt, ½ teaspoon of black pepper, and one teaspoon of seven spices. Bake for 25 minutes.

Djej w batata

STEP 2

In a medium-sized bowl, peel, wash and slice the potatoes into ½ inch slices. Coat the potatoes in ¼ cup of Mazola® Corn Oil​ 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.
Djej w batata

STEP 3

In a measuring cup, measure 1 ½ cups of chicken broth. Crush the garlic cloves using a mortar and pestle.

Djej w batata

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.

Djej w batata

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.

Djej w batata
Djej w batata
*Very limited and preliminary scientific evidence suggests that eating about 1 tablespoon (16 grams) of Mazola® Corn Oil daily may reduce the risk of heart disease due to the unsaturated fat content in Mazola® Corn Oil. FDA concludes that there is little scientific evidence supporting this claim. To achieve this possible benefit, Mazola® 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 Mazola® 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.
Djej w batata

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.
4.77 from 13 votes
Print Pin Rate
Course: Main Course
Cuisine: Lebanese
Keyword: Chicken, Djej w batata, garlic, Honey-Lemon, Lemon Chicken and Potato Bake
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 4
Calories: 849kcal
Author: Iman

Ingredients

  • ½ cup Mazola® Corn Oil
  • 1 Whole Chicken Cut-up in 8 Pieces
  • 4 Russet Potatoes
  • 10 Cloves of Garlic
  • 3 tb. Lemon Juice
  • cups Chicken Broth
  • 2 tsp. Salt
  • 1 tsp. Seven Spices (or AllSpice)
  • ½ 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 ¼ cup of Mazola® Corn Oil over the chicken. Season the chicken with one teaspoon of salt, ½ 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 ½ inch slices. Coat the potatoes in ¼ cup of Mazola® Corn Oil​ 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 ½ 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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