Lebanese Chicken and Potatoes

The recipe works perfectly as-written. Great dish that is easy to make and has a unique interesting taste. Made it multiple times from this recipe, always comes out great!

I suggest making it up in the morning and letting it marinade all day then take out of fridge an hour before cooking. The cooking time is perfect , just make sure skin is crisp. Also only use fresh lemon juice not bottle kind. I also put oregano on mine and would even suggest some sherry or white wine . Delicious!!

I added pineapple. Not sure if it really helped, but was a nice contrast with the potatoes.

My husband and I loved this meal so I would make it again. I followed a suggestion I read in the reviews and also used a teaspoon each of "7 Spice" and cumin. I also used regular coarse black pepper and coarse sea salt. I used bone-in thighs with skin removed. I followed most of the cooking directions, but the potatoes were a little tough and the chicken was pale so I broiled it for 15 additional minutes at the end. I did also marinate the chicken and potatoes in the covered roasting pan for about an hour before baking.