Lebanese spiced roasted chicken, kalette and potato

Recipe by: Jordan Theodoros

Serves 6

  • 6 chicken chops
  • 160g Kalettes
  • 1kg kestrel potatoes cut into wedges
  • 2 red onions, cut into wedges
  • 50ml olive oil
  • Salt and pepper
  • 2 lemons juiced
  • 20g ginger minced
  • 2 large cloves garlic minced
  • 10g Lebanese 7 spice powder
  • Zaatar to sprinkle (optional)
  • Sumac to sprinkle
  • Chermoula to drizzle

For the potatoes

  • ¼ bunch  fresh thyme
  • 1 ½ lemons juiced
  • 5 garlic smashed
  • 1 tsp pink peppercorns
  • ¼ tsp chilli flakes
  • 60ml olive oil
  • Salt and pepper


In a large bowl, combine the olive oil, salt and pepper, minced garlic, ginger, 7 spice and lemon juice. Mix well and add the chicken and coat. Cover and allow to marinate for a few hours or overnight.

In a large baking dish, combine the potatoes and onions and mix together with the olive oil, thyme leaves, smashed  garlic cloves, pink peppercorns, chilli flakes and salt and pepper, then bake at 190 for about 15 minutes. Add the chicken and nestle on top of the potatoes and bake for 30minutes until the chicken is cooked. Add the kalettes and spoon over the cooking juices and cook for a further 5 minutes.

Remove from the oven, drizzle with chermoula and sprinkle over a little zaatar and sumac.

Serve with a green salad.


  • 2 cloves garlic, microplaned
  • 1 long red chilli, finely chopped
  • 1 small knob ginger, microplaned
  • 1 small red onion, finely diced
  • Juice from 1-2 lemons
  • 1 preserved lemon, chopped
  • ½ bunch parsley, chopped
  • ½ bunch coriander,  chopped
  • 100 ml olive oil
  • ½ teaspoon black pepper
  • ½ teaspoon salt

Mix all ingredients together and set aside. Spoon over the chicken once it is cooked.

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