Bites Fil Beit Ramadan: Sodoor ferakh bel batates makhbooza – Baked chicken breast and potatoes

Iman Adel Abdel-Fattah
1 Min Read

Bites Fil BeitDrink:                    Yogurt drink

Soup:                    Chicken soup

Salad:                    Cucumber salad with yogurt

Appetiser:           Cheese sambousak

Main course:      Meat rolls with eggs

Baked chicken breasts and potatoes

Freek with meat

Dessert:               Marble cake



  • 1 kg chicken breasts – so-door fe-rakh
  • 1/2 kg potatoes, cut in thick slices – ba-ta-tes
  • 2 tbsp garlic, crushed – tom
  • ½ cup vegetable oil – zeit na-ba-ty
  • 1/2 cup lemon juice – a-seer la-moon
  • 1/2 cup water – may-ya
  • 1/2 tsp cinnamon – er-fa
  • 2 tbsp thyme – za-tar
  • salt and pepper – malh and fel-fel


  • Heat the oven on 180C.
  • Wash the chicken breasts and put them in a large bowl.
  • Add the potato slices, crushed garlic, cinnamon, thyme, pepper and salt. Mix well.
  • Place the seasoned chicken breasts and potato slices in a baking pan; pour the lemon juice and the vegetable oil over the mixture. Cover the tray with aluminium foil.
  • Bake in the oven at medium heat for about one hour or until the potatoes are well cooked.
  • Once cooked remove the aluminium foil and put the pan back in the oven until the chicken turns golden.
  • Serve immediately in the same pan or serving plate
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