The whiff of the baking garlic chicken and potatoes always made me happy. My mom learned this recipe from her Lebanese friend Evath. Evath would often make this for their tea parties and she came home to teach my mom exactly how it is made. Although a simple procedure, it can still be tricky to get the flavors ‘just right’. Choosing the right bird, is 50 % of the job. Using the freshest of ingredients ; chicken,
Ingredients for Lebanese Garlic Chicken:
- 1 whole chicken OR thigh and leg portions in the same quantity : around
- 1 ¼kg ( the freshest chicken you can get ) SEE NOTES
- 10 large cloves garlic ( I prefer the tiny garlic variety, in which case a whole bulb is to be used)
- 3- 4 Tbsp freshly squeezed lemon juice according to taste
- 1 egg white – optional
- Salt to taste
- ½ cup olive oil (or I prefer a combination of Olive oil and Sunflower Oil), for marinating as well as to make the garlic sauce.
- pepper for seasoning
- 1 tsp lebanese 7 spice powder OR Arab Baharat spice powder OR Allspice – whichever you have on hand
- 4-5 Russet Potatoes, peeled and cut into thick slices
- ½ cup vinegar and 1 tsp salt for rinsing the chicken
source lebanese
