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1
Prep the Potatoes and Onion
10 Mins
Room temperature, ~20°C (68°F)
Preheat the oven to 200°C (400°F). Cut the potatoes into thick wedges about 3 cm wide and slice the onion into thick rings. Spread the wedges and onion in a single layer in a large metal baking tray (about 33 × 23 cm / 13 × 9 in) and sprinkle with a little of the salt.
One layer only — crowded potatoes steam instead of crisping, so use a big tray or two smaller ones.
Done when: Potatoes and onion in a single, even layer across the tray.
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2
Whisk the Sumac-Garlic-Lemon Marinade
5 Mins
Room temperature, ~20°C (68°F)
In a small bowl, whisk together the crushed garlic, lemon juice, olive oil, sumac, 7-spice, the remaining salt and the black pepper into a thick, deep-red paste.
Crush the garlic to a real paste, not just chopped — it spreads evenly and will not burn in bitter little bits.
Done when: A smooth, thick, deep-red paste that smells sharp and lemony.
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3
Marinate the Chicken
30 Mins (or Overnight)
Fridge, ~4°C (39°F)
Pat the chicken pieces very dry, then rub the marinade all over them, working it under the skin where you can. Lay the pieces skin-side up on top of the potatoes and onion, pour any leftover marinade over the tray, and leave covered in the fridge for at least 30 minutes, or overnight. Take the tray out 20 minutes before baking so it comes towards room temperature.
Getting the marinade under the skin is what flavours the meat itself — lift the skin gently and push it in with your fingers.
Done when: Every piece is evenly coated, including under the skin, and sits on top of the potatoes.
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4
Roast Covered
25 Mins
Oven 200°C (400°F)
Cover the tray tightly with foil and bake for 25 minutes at 200°C (400°F). The foil traps steam, so the potatoes cook through and the chicken stays juicy instead of drying out.
Seal the foil well around the edges — escaping steam is what dries the chicken out.
Done when: Potatoes are nearly tender when pierced with a knife; chicken juices are starting to run.
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5
Uncover and Finish Roasting
30 Mins
Oven 200°C (400°F)
Remove the foil, spoon the tray juices over the chicken and potatoes, and roast uncovered for a further 25–30 minutes at 200°C (400°F), basting once halfway, until the skin is deep gold and crisp, the potato edges are crisp, and the thickest part of the thigh reads 74°C (165°F) on a thermometer. If the skin needs more colour, switch the oven to grill/broil for the last 3–5 minutes and watch it closely.
A thermometer is the only reliable test — chicken that looks done can still be under in the thigh.
Done when: Thigh reads 74°C (165°F); juices run clear, not pink; potatoes are tender inside and crisp at the edges.
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6
Rest and Serve
10 Mins
Resting, ~20°C (68°F)
Rest the tray for 10 minutes, tented loosely with foil, so the juices settle back into the meat. Scatter over the chopped parsley and serve straight from the tray — about 400 g per person — with warm flatbread to mop up the lemony pan juices.
Resting is not optional: cutting straight away spills the juices onto the board instead of keeping them in the meat.
Done when: Meat is juicy and pulls cleanly from the bone; pan juices are lemony and garlicky.
auto_awesome Finishing Touches & Plating
Serve it straight from the tray, family-style, with flatbread for the pan juices — in a Lebanese home, the tray comes to the table and everyone helps themselves.
Lebanon
25m
