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“My mum's Lebanese style baked garlic lemon chicken and potato! She gave me her recipe and I make it regularly for my lunch and/or dinner parties to everyone's satisfaction. It's VERY easy and VERY tasty. Hits the spot every time!”
1hr 30mins

Ingredients Nutrition

  • one kg chicken (I use breast or tenderloin)
  • one kg potato
  • one kilo lemon, juiced
  • one head garlic, crushed
  • half cup vegetable oil
  • one tablespoon Greek yogurt (or one tablespoon tahini instead)
  • one tsp ground pepper
  • 1 -3 teaspoon salt (depends on taste)
  • 2 -3 liters of boiling water for blanching the potatoes


  1. Mix together all the ingredients except the chicken and potato to form a liquid marinade.
  2. Cut the chicken into pieces roughly 4 cm in width or whatever size you prefer. Bear in mind the smaller they are, the quicker they cook and the more tender.
  3. Place the chicken in the marinade and allow to marinate for minimum 30 minutes. if you have the time, marinate the chicken for as long as you can to really get them flavorful!
  4. Cut the potatoes to a size similar to the chicken pieces.
  5. Fill a pot with 2-3 litres of water, add a sprinkle of salt and bring to a boil, then add the potato pieces and allow to boil for 3-6 minutes or until the potatoes are half cooked.
  6. Mix the potato with the marinated chicken and place the whole amount into a baking tray.
  7. Preheat your oven to 200 degrees Celsius.
  8. Bake for a minimum of 35 minutes until both the chicken and potato are cooked through (the larger the pieces, the longer the cooking time).
  9. Serve with salad and bask in the compliments of your family and friends!

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