THYME ROASTED CHICKEN AND POTATO

I’ve just realized how Lebanese dishes are titled so as a matter of fact-ly and uncharacteristic to Lebanese who are usually quite extra.

Their flamboyant nature seems to be anchored down by succinct meal titles.

Some of which include (Arabic):

1. Chicken and potato in the oven (Djej w batata bil furin)

2. Squash in yogurt (Cousa bi laban)

3. Eggplant that’s been turned upside-down (Ma2loubet batinjen)

4. A skewer of chicken (Shish tawouk)

5. Meat in dough (Lahme bi 3ajin)

Event though chicken and potato in the oven tops the list of plain meal titles, its satisfaction is anything but. Irrespective if you’re a chicken person or not, this meal always proves to be the exception to everyone’s tastes. Oven roasted chicken with crispy skin, cooked with roasted baby potatoes and carrots in a caramelized juice of lemon, thyme and garlic. The chicken will be juicy and will fall off the bone, the baby potatoes and carrots will by lightly charred and the caramelized juice of lemon, thyme and garlic will seep into every crevice of the dish. 

This dish comes with an instant fulfillment guarantee, so if you wish to be fulfilled today, what are you waiting for?

To bring this dish into the present, I’ve rebranded it from chicken and potato in the oven to Thyme Roasted Chicken and Potato. I’ve also kept the skin on the chicken and lightly seared it for more texture and added carrots, whole garlic and lemon slices for extra flavor.

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INGREDIENTS

• 1 whole bone in chicken chopped into: 2 breasts, 2 legs/thighs and 2 wings (ask you butcher to cut the chicken)

• 8 small potatoes, cut in half and boiled for 15 min. Peal the potatoes once boiled.

• 1 whole garlic bulb, cut in half

• 5 garlic cloves, crushed

• 2 lemons, squeezed

• 1 lemon, sliced 

• 6 small carrots, cut in half (if they are big carrots, cut them in quarters)

• 10 sprigs of fresh thyme

• 1 tablespoon salt

• 1 tablespoon dried thyme

• 1 teaspoon freshly ground black pepper 

• Olive oil

METHOD

1. Turn your oven on to 220 degrees Celsius. 

2. Pat the chicken dry with a paper towel. 

3. Rub all sides of the chicken with salt and pepper.

4. Place a cast iron skillet on a stove top and set the heat at medium-high.

5. Cover the bottom of the skillet with oil.

6. When the oil is hot, place the chicken skin side down in the skillet and leave it to cook (without moving them) for 15 minutes.

7. Flip the chicken on the other side and cook for 5 minutes.

8. Remove from the heat.

9. Add the potato, garlic, lemon slices, carrots and thyme sprigs to the chicken in the skillet.

10. Mix the lemon and crushed garlic in a small bowl and pour over the chicken, potatoes and carrots.

11. Sprinkle some dried thyme over the skillet.

12. Drizzle a generous portion of olive oil over all the ingredients in the skillet.

13. Place the skillet in the pre-heated oven and cook for 45 minutes.

Sahtain x

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