Lebanese Spicy Potatoes and Chicken

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.


  • 24 ounces baby yellow potatoes
  • ½ cup + 2 tablespoons olive oil
  • 10 cloves of garlic (minced)
  • Salt and freshly ground pepper to taste
  • ½ teaspoon cayenne pepper
  • ½ cup chopped parsley (plus more to garnish)
  • ¼ cup Lemon juice (about 1 lemon)
  • 4 large chicken breasts


  1. Preheat oven to 500F degrees with a baking sheet inside.
  2. When oven is hot, remove baking sheet and spray with cooking spray. Spread the baby potatoes into one layer and roast for 10 minutes.
  3. While potatoes are roasting, mix the olive oil, minced garlic, salt and pepper, cayenne pepper, parsley and lemon juice in a medium sized bowl. Reserve.
  4. 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.
  5. 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 (165F degrees) and potatoes are tender.
  6. Sprinkle with fresh parsley and serve.
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