Siniyet Batata (Palestinian Chicken and Potato Bake)

🛒 Ingredients

• Chicken thighs and drumsticks (skin-on, bone-in) 250 g · 625 kcal
• Potatoes, peeled and sliced 200 g · 152 kcal
• Onion, sliced 42 g · 13 kcal
• Garlic, minced 8 g · 10 kcal
• Lemon, juice and slices 25 g · 5 kcal
• Olive oil 13 g · 120 kcal

👨‍🍳 Instructions

1. Preheat your oven to 200°C (400°F). In a large bowl, toss the chicken pieces with half of the olive oil, minced garlic, paprika, allspice, black pepper, and salt.
2. In another bowl, toss the sliced potatoes and onions with the remaining olive oil, a pinch of salt, and black pepper.
3. Arrange the seasoned potatoes and onions in a single layer at the bottom of a large baking dish, then place the seasoned chicken pieces on top.
4. Pour 250ml of water or chicken broth over the ingredients. Place lemon slices on top of the chicken and potatoes.
5. Cover the baking dish tightly with aluminum foil and bake for 45 minutes. Remove the foil and continue baking for another 25-30 minutes, or until the chicken is golden brown and cooked through and the potatoes are tender.
6. Let the siniyet batata rest for a few minutes before serving, garnished with fresh parsley if desired. Serve hot with rice or bread.