Djaj Mhammar

Method

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1. Heat the oven to 220°C / 425°F.

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2. Toss the chicken, potatoes and garlic with the oil, 5 tbsp lemon juice, salt, pepper, sumac and oregano until everything is thoroughly coated.

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3. Spread over your largest roasting tray in a single layer, skin-side up, with space around each piece. Use two trays rather than crowd one.

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4. Pour the water into the corner of the tray, not over the chicken — it keeps the base from burning without wetting the skin.

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5. Roast 40 minutes without touching it.

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6. Turn the potatoes only, leaving the chicken alone, and roast a further 25 minutes until the skin is blistered and dark and the potato edges have caught.

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7. Squeeze over the fresh lemon juice, scatter with sumac and parsley, and rest 5 minutes before serving.

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Chef’s Tips

• Do not crowd the tray. Two trays beat one full one.
• Water in the corner, never over the skin.
• Fresh lemon at the end as well as the start.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Fresh herbs work in place of the dried oregano at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

Pairing Suggestions

• Toum
• A green salad
• Flatbread

Storage & Reheating

Refrigerated for 3 days. Reheat at 200°C for 15 minutes to bring the skin back. It freezes for 2 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.