Seneyet Jaj (Chicken potato bake) a middle eastern dish made with chicken and vegetables. Very easy and delicious!
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5 from 3 votes

Seneyet Jaj (Middle Eastern Chicken Potato Bake)

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6
Author Diana


  • 1 whole chicken cut up into pieces, or use just breasts/drums if you prefer
  • 1 onion
  • 3 cloves of garlic
  • 2 tbsp olive oil
  • 3 medium-sized potatoes
  • 2 carrots
  • 1 courgette
  • 1 cup chicken broth or water
  • 1/2 tsb salt
  • 1/4 tbs chicken spices 7 spices "bharat jaj"
  • herbs


  • Cut up the chicken and remove skin. To get rid of the "chickeny" smell that a not-so-fresh chicken could have, rub some salt into it, and soak in some lemon juice or vinegar and let sit for 3 to 4 minutes. Rinse well under running cold water and drain.
  • Make several cuts in chicken to allow sauce and flavours to seep inside.
  • Rub chicken with some olive oil, salt and chicken spices (7 spices).
  • Peel potatoes and cut into disks. Salt slightly.
  • Peel carrots and courgettes and cut into circles or stems.
  • In a pot, add 1 tbsp of olive oil and slightly brown cut potatoes. Remove and set aside.
  • Peel and cut onion.
  • In the same pot, add more olive oil (if needed) and brown onion till it's soft. Then add crushed garlic. After 30 seconds add chicken to brown slightly.
  • Put all ingredients in an oven proof dish, adding chicken with onion and garlic to the bottom, potatoes with the rest of vegetables used to the top.
  • Sizzle with herbs.
  • Put the dish in a preheated oven and bake at medium heat for about 20-25 minutes.
  • Brown the top for about 5 minutes.
  • Serve warm and bon appetite!