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Lebanese Garlic Chicken with Roasted Potatoes (Djej Mishwe)_001

Lebanese Garlic Chicken with Roasted Potatoes (Djej Mishwe)

Indulge in the flavors of Lebanon with our succulent Djej Mishwe, a garlic-infused chicken paired with perfectly roasted potatoes. This dish captures the essence of Mediterranean cuisine, offering a delightful blend of herbs, spices, and a hint of citrus to tantalize your taste buds.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dinner
Cuisine Lebanese
Servings 4 servings
Calories 560 kcal

Equipment

  • Large bowl
  • Baking sheet
  • Meat thermometer

Ingredients
  

For the Chicken:

  • 4 pieces bone-in, skin-on chicken thighs approximately 2 pounds or 900 grams
  • 4 tbsp olive oil 60 ml
  • 6 cloves garlic, minced
  • 1 lemon, juiced and zested
  • 1 tsp ground cumin 2 grams
  • 1 tsp smoked paprika 2 grams
  • 1/2 tsp ground coriander 1 gram
  • 1/2 tsp ground cinnamon 1 gram
  • Salt and pepper to taste

For the Roasted Potatoes:

  • 4 large potatoes, peeled and cut into chunks approximately 2 pounds or 900 grams
  • 3 tbsp olive oil 45 ml
  • 1 tsp dried oregano 1 gram
  • 1/2 tsp garlic powder 1 gram
  • Salt and pepper to taste

Instructions
 

  • Preheat your oven to 425°F (220°C).
  • In a large bowl, combine olive oil, minced garlic, lemon juice, lemon zest, cumin, smoked paprika, coriander, cinnamon, salt, and pepper. Mix well to create the marinade.
  • Add the chicken thighs to the bowl and coat them thoroughly with the marinade. Let them sit for at least 15 minutes to absorb the flavors.
  • While the chicken is marinating, toss the potato chunks with olive oil, dried oregano, garlic powder, salt, and pepper in a separate bowl.
  • Spread the potatoes in a single layer on a baking sheet and roast in the preheated oven for 20 minutes.
  • After the potatoes have started to brown, remove the baking sheet from the oven and push the potatoes to the sides to make space for the chicken thighs.
  • Place the marinated chicken thighs in the center of the baking sheet.
  • Return the baking sheet to the oven and roast for 40 minutes, or until the chicken is cooked through and the potatoes are tender and golden.
  • Check the internal temperature of the chicken with a meat thermometer to ensure it has reached 165°F (74°C).
  • Remove from the oven and let it rest for 5 minutes before serving.

Notes

For an authentic Lebanese touch, serve with a side of Toum, a traditional garlic sauce.
Marinating the chicken for longer, up to overnight, will intensify the flavors.
If desired, garnish with chopped fresh parsley or coriander before serving.
Keyword Djej Mishwe, Lebanese Garlic Chicken, Mediterranean cuisine, Roasted Potatoes