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    Lebanese Chicken and Potatoes

    Average Rating:

     1 Total Reviews

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    • on January 24, 2012

      We liked this very much but boy, did I make a big mistake! I accidentally defrosted bone-in chicken thighs and not skinless, boneless chicken. The end result was that all the fat from the chicken skin ended up on the bottom of the pan (my fault!!). Anyway, for next time and when I have the correct type of chicken on hand here is what I did: browned the thighs that were lightly dusted with flour in a little bit of grapes eed oil for 5 minutes each side. Sliced red, Yukon and purple potatoes and layered them with the onions in an olive oil-greased large ceramic pie pan. Baked for about 1 hour. I think I will try next time marinating the chicken in the lemon juice and I will also pound out the chicken so that it and the potatoes cook in about the same time. As the recipe was prepared the other day, the potatoes cooked more more quickly than the bone-in chicken thighs. Garnished with fresh parsley! Reviewed for NA*ME tag/January.

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    Nutritional Facts for Lebanese Chicken and Potatoes

    Serving Size: 1 (444 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 406.8
     
    Calories from Fat 118
    29%
    Total Fat 13.1 g
    20%
    Saturated Fat 2.2 g
    11%
    Cholesterol 76.3 mg
    25%
    Sodium 231.3 mg
    9%
    Total Carbohydrate 50.1 g
    16%
    Dietary Fiber 5.4 g
    21%
    Sugars 5.2 g
    21%
    Protein 24.0 g
    48%

    The following items or measurements are not included:

    ground sumac

    Detailed Nutrition Values About Nutrition Info
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