Go Back
+ servings
Seneyet Jaj (Chicken potato bake) a middle eastern dish made with chicken and vegetables. Very easy and delicious!
5 from 4 votes

Middle Eastern Chicken and Potato Bake (Seneyet Jaj)

A middle eastern chicken and vegetable bake cooked into soft and crispy perfection.
Author Diana
Servings 4 servings
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

  • 1 whole chicken cut up into pieces, or use just breasts/drums if you prefer
  • 1 medium yellow onion
  • 3 cloves garlic
  • 2 tablespoons olive oil
  • 3 medium-sized potatoes
  • 2 carrots
  • 1 zucchini optional
  • 1 cup chicken broth or water
  • 2 teaspoons salt
  • 1 teaspoon baharat
  • dried herbs

Instructions

  • Cut up the chicken and remove the skin.
  • Make several cuts in chicken to allow sauce and flavours to seep inside.
  • Rub chicken with some olive oil, salt and baharat.
  • 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.
  • Put the dish in a preheated oven and bake at medium heat for about 20-25 minutes.
  • Place under the broiler to brown the top for about 5 minutes.

Nutrition

Calories: 264kcal | Carbohydrates: 36g | Protein: 11g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 30mg | Sodium: 1448mg | Potassium: 1035mg | Fiber: 5g | Sugar: 5g | Vitamin A: 5209IU | Vitamin C: 45mg | Calcium: 54mg | Iron: 2mg