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Syrian Cooking by Ghinwa Alameen is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License.
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Oven Roasted Chicken and Potatoes Print
Written by Ghinwa Alameen   
Thursday, 06 May 2010 06:59

Roasted Chicken

Chicken is roasted with potato slices and lots of garlic. One of the most popular oven chicken dishes in Syria. Serve with flat bread and dip in lemon garlic dip (It's a must!).

 

 

 

 

 

 

Ingredients

  • 1 whole chicken, cut
  • 5 medium potatoes
  • 1 head mashed garlic
  • 1/2 cup olive oil
  • 4 bay leaves
  • 1/2 tea spoon ground red pepper
  • 1 teaspoon dried cilantro (kuzbara)
  • Salt and pepper to taste
Roasted Chicken

Directions

  1. Wash chicken pieces and place in a big pot filled with water (I like to remove the skin since it's too greasy, but its your choice). Add bay leaves and leave on high heat. Remove any froth. When all froth is gone, discard the boiling water and place the chicken in a big oven pan. (This should be a quick process just to clean the chicken. Some people choose to dip the chicken pieces in plain yogurt and saute them for a couple of minutes on each side. You may also place the chicken right away in the pan and season them).
  2. Paste the chicken with the mashed garlic (reserve one teaspoon for the potatoes).
  3. Season the chicken with salt, pepper and ground red pepper.
  4. Peel the potatoes and cut each of them in half lengthwise then cut each half into half a centimeter slices.
  5. Season the potatoes with salt, pepper, reserved mashed garlic and dried cilantro.
  6. Distribute the potatoes over the chicken in the pan and drizzle olive oil.
  7. Cover with foil and pop in a 425 oven.
  8. After 50 minutes, check doneness (juices should run clear from chicken). If almost done, uncover to brown the chicken and potatoes for 5 minutes.
  9. Serve hot with flat bread and Hamid w Toom (Lemon garlic dip).

 

Comments (6)
  • Alysia White
    What is the proper name of this dish
  • Ghinwa
    In my family we call it 'jaj bil forin' which can be translated to 'chicken in the oven'. There might be other regional names for it that I'm not aware of.
  • zekis  - delicious
    this recipe was outstanding...the preboil of the chicken removed all the zafra/and nastiness so that the flavors of the spices and olive oil and chicken could shine through..I only used half a head of garlic and 1/4 cup of olive oil as my chicken was small,,which was enough and instead of allspice I used cumin(thats how my father liked it) and also added a few tbls of fresh lemon when I spiced the chicken..the dried coriander and potatoes were heavenly...but alot of them stuck to the bottom of the baking tray..we tried hard to scrape that dish..thats how delicious it was..one question how do you keep the potaotes from sticking at bottom? tahnk you in advance
  • Ghinwa
    I agree that potatoes do sometimes stick. I line the pan with aluminum foil (it helps in preventing sticking and of course cleaning!). This does not prevent them from sticking completely, but the ones that are stuck are usually more caramelized that burnt, so I even like them more! More oil should also help. You can also try parchment paper (I haven't tried it, though). Placing the chicken first then the potatoes on top should also help.
    Let us know if you came across another way to prevent sticking :)
  • zekis
    so true the ones stuck on the bottom were caramelized and so delicious..so I didnt want to lose one bit of them!.I will try more oil next time and/or the parchment paper
  • Ammar  - Great!
    Allah ya3teeki al-3afieh ya Ghinwa!

    I think I will try preparing this today with adding some Aleppo spice mix.
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Last Updated on Monday, 23 April 2012 21:22
 
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