Chicken Arabic Recipes – Lemon Garlic Jaj o Batata (جَاج وَ بَطَاطا)

Introduction

Jaj o Batata—translating to “chicken and potatoes” in Arabic—is a beloved rustic dish found in kitchens across the Levant. This lemon garlic chicken tray bake is a fragrant, one-pan meal where golden bone-in chicken roasts alongside tender potatoes, all infused with citrus, garlic, and warm spices. It’s comforting, healthy, and deeply satisfying.

Ideal for anyone searching Arabic cooking food recipes or healthy chicken dinner ideas, this version is inspired by traditional Palestinian and Lebanese home cooking. The crispy, caramelized edges, fresh herbs, and bold garlic-lemon flavor make it a standout for casual family dinners or weekend gatherings.

Ingredients Overview

This dish celebrates simple, wholesome ingredients—each one playing an essential role in flavor, aroma, and texture.

Chicken

• Bone-In Chicken Thighs or Drumsticks: Skin-on pieces deliver rich flavor and crispy texture. Thighs stay moist and absorb the lemony marinade beautifully.

Potatoes

• Yukon Gold or Russet Potatoes: These roast up fluffy inside with crisp edges. Peel or leave skin-on, sliced into wedges or thick rounds.

Garlic

• Fresh Garlic Cloves: Used generously—often 6–8 cloves—for a deep, earthy backbone. Smashed or minced, garlic infuses both the marinade and roasting juices.

Lemon

• Fresh Lemon Juice and Zest: Adds brightness, cuts through the richness of chicken, and enhances the garlic.

Olive Oil

• Used to coat the chicken and potatoes, encouraging golden, crispy roasting. Choose extra virgin for flavor.

Spices

• Ground Allspice or Baharat: Warm and slightly sweet, this classic Arabic spice blend gives the dish depth.

• Cumin & Coriander: Optional but traditional in many regional variations.

• Paprika, Salt, and Black Pepper: Simple seasoning layers that balance out the bold flavors.

Fresh Herbs (Optional)

• Parsley or Mint: For garnish and fresh contrast.

• Rosemary or Thyme: Can be added during roasting for herbaceous depth.

Step-by-Step Instructions

1. Prepare the Marinade:

In a bowl or zip-top bag, combine:

• Juice of 2 lemons

• Zest of 1 lemon

• 6–8 garlic cloves, minced or crushed

• ¼ cup olive oil

• 1½ tsp salt

• 1 tsp black pepper

• 1 tsp ground allspice or baharat

• ½ tsp paprika

• Optional: ½ tsp cumin or coriander

Whisk well. Taste and adjust salt or lemon.

2. Marinate the Chicken:

• Place 2–3 lbs chicken thighs or drumsticks in a large bowl.

• Pour marinade over the chicken, massaging it into every crevice.

• Marinate for at least 1 hour, or up to overnight in the fridge for deeper flavor.

3. Prepare the Potatoes:

• Peel (optional) and cut 3–4 medium potatoes into thick wedges or ½-inch rounds.

• Toss with a drizzle of olive oil, salt, pepper, and a pinch of paprika or allspice for added flavor.

4. Assemble the Tray Bake:

• Preheat oven to 425°F (220°C).

• In a large baking dish or sheet tray:

  • Arrange potatoes in a single layer.

  • Nestle marinated chicken on top or among the potatoes.

  • Pour any remaining marinade over everything.

5. Roast Until Golden & Crisp:

• Bake uncovered for 45–55 minutes, flipping potatoes once halfway through.

• Optional: Broil for the last 3–5 minutes for extra crisp skin and golden edges.

• Chicken is done when internal temp reaches 165°F (74°C) and juices run clear.

6. Garnish and Serve:

• Sprinkle with chopped parsley, mint, or extra lemon zest.

• Serve hot with a side of yogurt, Arabic salad, or flatbread.

Tips, Variations & Substitutions

Pro Cooking Tips:

• Use bone-in chicken for maximum flavor and moisture.

• Don’t crowd the tray—leave space between chicken and potatoes for better roasting.

• Spoon pan juices over the chicken and potatoes before serving.

Flavor Variations:

• Tomato-Based Jaj o Batata: Add a few tomato slices or a spoonful of tomato paste to the marinade for a deeper flavor base.

• Spicy Version: Add ½–1 tsp chili flakes or a dash of cayenne.

• With Vegetables: Add bell peppers, carrots, or sliced onions to roast alongside.

Substitutions:

• Boneless chicken can be used but reduces cook time by ~10–15 minutes.

• Sweet potatoes make a great alternative for a naturally sweet contrast.

• Use garlic paste or pre-chopped garlic in a pinch, though fresh gives best flavor.

Serving Ideas & Occasions

Jaj o Batata is incredibly versatile—it shines as a comforting main course, whether you’re cooking for family or hosting guests.

Serve With:

• Arabic salad (cucumbers, tomatoes, mint, lemon, olive oil)

• Labneh or yogurt sauce

• Warm pita or flatbread to soak up juices

• Rice pilaf or bulgur wheat for a heartier meal

Ideal Occasions:

• Weeknight dinners – easy and balanced

• Ramadan iftar – nourishing and filling

• Weekend family meals – served straight from the tray

• Holiday gatherings – festive but unfussy

It’s a meal that feels nurturing and familiar, yet rich in flavor and aroma.

Nutritional & Health Notes

This dish is both hearty and nourishing, with a natural balance of protein, complex carbs, and healthy fats:

• Olive oil supports heart health and delivers flavor.

• Potatoes are a great source of potassium and fiber.

• Chicken thighs offer more iron and zinc than breasts.

Make it lighter by:

• Using skinless chicken thighs or chicken breasts

• Reducing oil slightly and adding more lemon juice

• Pairing with a crisp salad instead of starch-heavy sides

FAQs

Q1: Can I make this with boneless chicken?

A1: Yes, but reduce baking time to 30–35 minutes. Keep an eye to avoid overcooking. Bone-in chicken yields juicier results.

Q2: Do I need to cover the tray while baking?

A2: No. Leaving it uncovered helps the chicken and potatoes brown and crisp. If you want softer potatoes, cover for the first 20 minutes, then uncover.

Q3: Can I prep this ahead of time?

A3: Absolutely. Marinate the chicken and prep the potatoes up to 24 hours in advance. Assemble and bake when ready to serve.

Q4: How do I get extra crispy potatoes?

A4: Dry potato slices thoroughly and avoid crowding the tray. For even better crisping, parboil wedges for 5 minutes before roasting.

Q5: Can I freeze leftovers?

A5: Yes. Cool completely, then store in airtight containers. Reheat in the oven for best texture. Potatoes may soften but flavors remain rich.

Q6: What’s the difference between Jaj o Batata and roasted chicken and potatoes?

A6: Jaj o Batata typically includes a strong lemon-garlic flavor, Arabic spices like allspice or baharat, and is often served with flatbread or rice—a regional, flavor-forward twist on a global comfort food.

Q7: Is this dish spicy?

A7: Traditionally, no—it’s aromatic and tangy, not spicy. You can adjust spice with chili flakes or hot paprika if desired.

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