Lebanese Roast Chicken and Potatoes with Garlic Sauce
- 1 h 7 mintotal time
- $1.66£1.39a serving
- 798886calories
- 4243 gprotein
Serves 4; price is an estimate. Dinner Plan is a paid weekly plan for your household and budget. You see your week before you pay.
Cumin, coriander and cinnamon chicken drumsticks roasted over crisp potato wedges, with a punchy garlic sauce.
Ingredients
Serves 4.
- 1 lemon
- 4 garlic cloves, finely grated
- 1.75 lb chicken drumsticks, about 8
- 1.75 lb russet potatoes, cut into wedges
- 1 red onion, cut into wedges
- 4 oz mayonnaise
- 4 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- ½ tsp ground cinnamon
- ½ tsp ground turmeric
- ½ tsp black pepper
- salt, to taste
Contains: egg, mustard. Always read the labels if you cook for someone with an allergy.
Method
- Heat the oven to 425°F. Mix 2 tablespoons of the olive oil with the juice of half the lemon, 2 cloves of the garlic, the ground cumin, ground coriander, paprika, ground cinnamon, turmeric, black pepper and 1 teaspoon of salt. Spoon half into a large bowl for the potatoes, then rub the rest over the drumsticks. Wash your hands after handling the raw poultry.
- Toss the potatoes and red onion with the reserved spice mix, the rest of the oil and a pinch of salt, and spread out in a large roasting dish (or on two baking trays, so they sit in a single layer). Roast for 15 minutes.
- Turn the potatoes, nestle the chicken in among them using tongs and roast for 35 minutes more, until the potatoes are crisp-edged and the chicken is golden and cooked through with no pink near the bone (165°F).
- Meanwhile, mix the mayonnaise with the last 2 garlic cloves, the juice of the other half lemon and 1 tablespoon of water to make a pourable garlic sauce.
- Wash the tongs before using them to serve. Serve the chicken and potatoes with the garlic sauce spooned over or on the side.
Leftovers: Keeps in the fridge for 2 days; reheat the chicken and potatoes until piping hot. The garlic sauce keeps for 2 days in the fridge.
Ingredients
Serves 4.
- 1 lemon
- 4 garlic cloves, finely grated
- 800 g chicken drumsticks, about 8
- 800 g white potatoes, cut into wedges
- 1 red onion, cut into wedges
- 100 g mayonnaise
- 4 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- ½ tsp ground cinnamon
- ½ tsp ground turmeric
- ½ tsp black pepper
- salt, to taste
Contains: egg, mustard. Always read the labels if you cook for someone with an allergy.
Method
- Heat the oven to 220°C (200°C fan). Mix 2 tablespoons of the olive oil with the juice of half the lemon, 2 cloves of the garlic, the ground cumin, ground coriander, paprika, ground cinnamon, turmeric, black pepper and 1 teaspoon of salt. Spoon half into a large bowl for the potatoes, then rub the rest over the drumsticks. Wash your hands after handling the raw poultry.
- Toss the potatoes and red onion with the reserved spice mix, the rest of the oil and a pinch of salt, and spread out in a large roasting dish (or on two baking trays, so they sit in a single layer). Roast for 15 minutes.
- Turn the potatoes, nestle the chicken in among them using tongs and roast for 35 minutes more, until the potatoes are crisp-edged and the chicken is golden and cooked through with no pink near the bone (74°C).
- Meanwhile, mix the mayonnaise with the last 2 garlic cloves, the juice of the other half lemon and 1 tablespoon of water to make a pourable garlic sauce.
- Wash the tongs before using them to serve. Serve the chicken and potatoes with the garlic sauce spooned over or on the side.
Leftovers: Keeps in the fridge for 2 days; reheat the chicken and potatoes until piping hot. The garlic sauce keeps for 2 days in the fridge.
Nutrition per serving
| Calories | 798 |
|---|---|
| Protein | 42 g |
| Carbohydrate | 43 g |
| Fat | 51 g |
| Fiber | 6 g |
| Sodium | 387 mg |
| Calories | 886 |
|---|---|
| Protein | 43 g |
| Carbohydrate | 45 g |
| Fat | 61 g |
| Fibre | 6 g |
| Sodium | 180 mg |
Worked out from the ingredients, 497 g a serving; optional extras and salt to taste aren't counted. US and UK values differ a little because each uses that country's food data and products. US values from USDA FoodData Central.UK values from McCance and Widdowson's Composition of Foods Integrated Dataset 2021, under the Open Government Licence v3.0.
What it costs
About $1.66 a serving in the US (range $1.27–$2.20) and £1.39 in the UK (range £1.06–£1.84). That's the share of each ingredient this recipe uses; basics like oil, salt and spices aren't counted.
Prices are estimates. Item prices come from public price data where available (US: Bureau of Labor Statistics and USDA; UK: Office for National Statistics). Where that data has no match, we use our own estimate. Ranges set using Open Prices data (Open Food Facts, ODbL). Prices as of October 2026. How we estimate
Build a week around this recipe
Tell us who's eating and your budget. This recipe goes into your week with dinners picked to fit your budget, one list by aisle and its estimated total, and you see the week before you pay.
Build my week
