PARTNER POST: Get ready for the months ahead with new potato recipes that will inspire your spring and summer cooking.
Also known as batata harra, these baked Lebanese spicy potatoes with chicken will be one of the easiest meals ever that will melt in your mouth and entice your tastebuds.
While the chicken in this recipe is delicious, the real star here is the batata harra (or the Lebanese potatoes, if you’d prefer). Maybe it’s because I’m going through a major carb phase, but I was utterly obsessed with them! As in, I gave my husband two or three and devoured the rest of the potatoes by myself.
They were a little caramelized from the hot oven, but were soft as pillows inside. And the combination of garlic, olive oil, cayenne pepper, lemon juice and parsley really hit the spot! Oh, I could live off delicious potatoes forever. 
I don’t know why, but lemon and parsley taste like spring to me, so I like to call this dish a way to spice up spring.
Now, maybe spicy is not your thing, so it is totally okay to adjust the amount of cayenne or just omit it altogether! If cayenne is not on hand, chili powder will do the trick.
You might feel a little frustrated to discover that for this recipe, you’ll need more than a sheet pan to make it. Sorry!
The thing is, you simply must brown the chicken breasts in a skillet before adding them to the sheet pan for maximum flavor. I know nothing beats tossing ingredients in a sheet pan and coming back 30 minutes later to a meal that cooked itself, but – at the same time – nobody likes boring, white chicken. It NEEDS some color! Trust me on that one.
I was also tempted to marinate the chicken before browning and roasting. But I decided against it, cause I want this dish to be something you can put together when you completely forgot about dinner and your family is starving.
So while I do think chicken breasts always benefit com a lemon juice/olive oil marinade, you have my one time permission to just get them out of the package, season with salt and pepper and go to town!
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If you’re a Lebanese cuisine lover like me, you probably know that Batata Harra is usually served fried. Crispy cubes of golden potatoes that work both as an appetizer and a side dish.
However, I am trying to avoid fried food and aiming for a healthier way of living. Not to mention, I was definitely not in the mood to deal with a pan of hot oil. So this lightened up, easier version was born!
I hope it makes it to your table and that you and your family enjoys it as much as we did! Because good food does not need to be complicated
For another unique way to use potatoes, check out these truffles and find the recipe here.
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Lebanese Spicy Potatoes and Chicken
- Total Time: 40 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Crispy potatoes and tender chicken baked with a fiery Lebanese spice blend. A quick, flavorful weeknight meal.
Ingredients
- 1 lbs (700 g) baby yellow potatoes
- 3/4 cups (177 ml) olive oil
- 10 cloves garlic
- Salt
- Freshly ground pepper
- 1/2 tsp cayenne pepper
- 1/2 cups (118 ml) chopped parsley
- 1/4 cups (60 ml) Lemon juice
- 4 large chicken breasts
Instructions
- Preheat oven to 500°F (260°C) with a baking sheet inside.
- When oven is hot, remove baking sheet and spray with cooking spray. Spread the baby potatoes into one layer and roast for 10 minutes.
- While potatoes are roasting, mix the olive oil, minced garlic, salt, pepper, cayenne pepper, parsley, and lemon juice in a medium-sized bowl. Reserve.
- Season chicken breasts with salt and pepper.
- In a large skillet, over medium-high heat, heat the olive oil and brown the chicken breasts on both sides, about 4-5 minutes per side.
- Once potatoes are done roasting for 10 minutes, add the chicken breasts to the baking sheet and pour the marinade into the chicken and potatoes, tossing so everything is nicely coated. Return the baking sheet to the oven and roast for another 10-15 minutes or until chicken is cooked through (165°F (74°C)) and potatoes are tender.
- Sprinkle with fresh parsley and serve.
Notes
- For extra flavor, marinate the chicken in the spice mixture for at least 30 minutes before cooking.
- If you prefer less heat, reduce the cayenne pepper to ¼ teaspoon or omit it entirely.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Lebanese
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5
- Sodium: 400
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 18
- Carbohydrates: 40
- Fiber: 5
- Protein: 30
- Cholesterol: 100
Frequently Asked Questions
Can I use a different type of pepper if I don’t have cayenne?
Yes, you can substitute cayenne pepper with chili powder for a different level of heat.
Why do I need to brown the chicken in a skillet before adding it to the sheet pan?
Browning the chicken in a skillet enhances the flavor and ensures it cooks evenly before finishing in the oven.
What should I do if I want to reduce the spiciness of the potatoes?
You can adjust the amount of cayenne pepper or omit it altogether based on your spice preference.
