Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Lebanese Chicken And Potatoes
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- #97599
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
8 cut up chicken pieces
8 medium potatoes, peeled and quartered
salt, to taste
ground white pepper to taste
4 cloves garlic, crushed
1/2 cup extra virgin olive oil
1 cup fresh lemon juice
directions
Preheat oven to 425 degrees F.
Place chicken and potatoes in a large baking dish. Season generously with salt and white pepper.
In a bowl, stir together garlic, olive oil, and lemon juice. Pour over chicken and potatoes. Cover dish with foil. Bake in preheated oven for 30 minutes.
Remove foil, increase heat to 475 degrees F, and cook until chicken and potatoes are golden, about 30 minutes.
added by
Mattie
nutrition data
920 calories, 60 grams fat, 50 grams carbohydrates, 46 grams protein per serving.
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reviews & comments
September 15, 2017
This was simple and tasty. You might want to brown the chicken pieces in a skillet first. I used 3 Tbs. lemon juice, then added some orange juice to make up the 1 cup volume. You definitely could still taste the lemon, though. For the potatoes, I threw in multicolor fingerlings. No need for peeling and slicing. And they added a nice dimension of color, especially if you choose not to brown the chicken first!