Estimated reading time: 7 minutes
Succulent chicken with crispy, golden skin, nestled over a bed of fork-tender potatoes and bathed in a zesty mustard-lemon sauce infused with fresh and dried herbs. Juicy, aromatic, and tomato-free, my Mom’s “Sanyet Feralkh Bel Batates” is bright, comforting, and bursting with flavors.
This recipe may contain affiliate links. Please check our Disclosure policy.
Lemon-Mustard Chicken-Potato Bake at a Glance
- Cuisine: Egyptian Cuisine
- Primary Cooking Method: Stovetop and bake
- Dietary Info: Non-vegan
- Key Flavor: Zesty mustard-lemon sauce infused with herbs is the bold, signature flavor of this vibrant Egyptian-inspired bake
- Skill Level: Intermediate
What is Lemon-Mustard Chicken-Potato Bake
My Mom made the best chicken and potato bake—period. Unlike the more common Egyptian version with tomato sauce, her rendition stood out with its zesty kick, juicy meat, and perfectly crispy skin. This was one dish we devoured as kids without the slightest resistance—and there were never any leftovers. The chicken drippings mingled with the tangy mustard-lemon reduction to create pure magic. Dipping hot pita bread into that golden elixir was a joy beyond words.
True to her elegant, unwritten tradition, my Mom never jotted down a single recipe—she simply memorized them all. So I was determined to recreate this dish in my own diaspora kitchen, nail it, and document it here on the blog. That way, my kids will never have to guess its ingredients or instructions—they’ll always have this piece of our heritage within reach.
Why Lemon-Mustard Chicken-Potato Bake is so Special
- Quick: Active cooking doesn’t exceed 30 minutes.
- Healthy: provides a balanced and filling combination of proteins and carbs.
- One-Pot Wonder: All ingredients are combined in one pan. No fuss, no mess!
Ingredients of Lemon-Mustard Chicken-Potato Bake
- Chicken: Use 2 small hens or one whole chicken, not exceeding 1 kg (2.2 lbs). For best results, opt for organic and/or cage-free poultry.
- Potatoes: Both Russet and golden potatoes work beautifully in this dish. Choose firm, starchy varieties for a creamy interior and crisp edges.
- Spices: A blend of sumac, seven spices, and dried oregano gives the dish its signature depth and brightness.
- Mustard: Yellow mustard works wonderfully here—it’s tangy without being overpowering. I find Dijon to be a bit too bold for this particular flavor profile.
- Olive Oil: Use a high-quality, cold-pressed extra virgin olive oil. I recommend Heraclea or a similar trusted brand.
- Lemon: Choose unwaxed (unsprayed) lemons so you can safely zest the skin and enjoy its fragrant oils.
- Onions: Yellow onions are ideal; they caramelize beautifully and add a sweet balance to the bold spices.
- Garlic: Any type of garlic will do—just make sure it’s fresh for maximum flavor.
- Aromatic Herbs: A sprig each of rosemary, thyme, and sage adds a refreshing herbal note that elevates the dish.
How to make Lemon-Mustard Chicken Potato-Bake
Step 1: Brine the chicken
Massage the chicken with the salt, pepper, and lemon zest thoroughly. Cover the chicken and let it rest in the fridge for 2 hours at least or overnight. Rinse the chicken well and tap them dry. With a sharp knife, cut them into pieces before you apply the marinade.
Step 2: Marinate the chicken
Apply the marinade all over the chicken and set it aside until you assemble the dish.
Step 3: Assemble the dish
Spray the baking dish with some canola or olive oil. Arrange the potato and onion slices. Massage the onion and potatoes with salt, pepper, and sumac. Tuck in the lemon slices and the sprigs of rosemary and sage. Lay the chicken pieces over. Drizzle some pomegranate molasses over the chicken.
Step 4: Gently simmer on the stovetop
Bring the baking sheet or a cast iron skillet to a vigorous boil for 5 minutes, and then lower the heat and gently simmer it for 15 minutes.
Step 5: Bake to perfection
Transfer the cast iron skillet or baking sheet from the stovetop to a preheated oven at 400°F for 25 minutes, or until the skin is crispy and the chicken is cooked throughout, and the potatoes are fork tender.
Tips for Making the Best Chicken-Potato Bake
- Always dry-brine the chicken to tenderize the flesh and strip its gamey flavor.
- Use organic or all-natural chicken that are small in size such as chicken hens.
- Simmer the chicken-potato bake 15 minutes before baking.
- Don’t overbake the chicken, as overtaking will dry it out and split the sauce.
What to Serve With Chicken-Potato Bake
Frequently Asked Questions
1. Can I use chicken parts instead of a whole chicken or hens?
Yes, you can! Bone-in, skin-on thighs or drumsticks work especially well and stay juicy during roasting. Just be sure to adjust cooking time accordingly, as smaller pieces may cook faster.
2. What’s the best way to get crispy skin and tender potatoes?
Arrange the chicken on top of the potatoes to allow the flavorful drippings to soak into the potatoes while the skin crisps up beautifully. Roast uncovered and avoid overcrowding the pan for optimal texture.
3. Can I make this dish ahead of time?
Absolutely. You can brine and marinate the chicken a day in advance, but you can’t prep the potatoes in advance, as they will turn brown.
4. What can I use if I don’t have seven spices?
You can substitute with a mix of warm spices you likely already have: allspice, black pepper, cinnamon, cumin, coriander, nutmeg, and a pinch of clove. The flavor won’t be identical, but it will still be delicious.
5. What do you serve this dish with?
Traditionally, we serve it with vermicelli rice, or warm pita bread to soak up the zesty pan sauce—it’s a must! You can also add a crisp “Salata Baladi,” which is an Egyptian salad.
More Egyptian Chicken Recipes:
Egyptian Lemon-Mustard Chicken Potato Bake (My Mom’s Sanyet Ferakh Bel Batates)
Ingredients
- 1 KG chicken cut into pieces , or two chicken hens, preferably cage-free and organic.
- 1 tablespoon Dry Brine , recipe follows
- Chicken Marinade , recipe follows
- 2 Russet potatoes
- 3 garlic cloves , whole or slivered
- 1 large onion, thinly sliced
- 1 lemon , sliced
- 1 teaspoon sumac
- Salt and pepper , to taste
- ¼ cup water
- 2 rosemary sprigs
- 1 sage sprig
Dry Brine
- 1 teaspoon Himalayan salt
- 1 teaspoon freshly ground black pepper
- 1 zest of unwaxed lemon
Chicken Marinade
- 2 tablespoons extra virgin olive oil
- 1 teaspoon mustard
- juice of 1 lemon
- 2 teaspoons 7 spices
- 1 teaspoon sumac
- ½ teaspoon Aleppo pepper
- ½ teaspoon dry oregano
- Himalayan salt and pepper to taste
Glaze
Instructions
Dry Brine the Chicken
- Massage the chicken with the salt, pepper, and lemon zest thoroughly and let it sit in the fridge for at least 2 hours or overnight.
Marinate the Chicken
- Massage the chicken pieces thoroughly with the mustard, spices, and olive oil.
Assemble the Dish
- Spray the baking pan with some oil, and arrange the slices of potatoes evenly. Season the potatoes with salt, pepper, and sumac. Top it with the slices of onion and scatter the garlic in the baking pan. Arrange the pieces of marinated chicken on top. Tuck in the lemon slices. Drizzle 1 tablespoon of pomegranate molasses over the chicken. Add 1/4 cup of water to the pan.
Simmer & Bake
- First, bring the chicken and potatoes to a simmer for 10 minutes to partially cook the potatoes. Transfer the chicken-potato cake to a preheated oven at 400°F for 20-25 minutes or until the chicken skin is golden, the chicken is cooked through, and you can easily detach the wings, and the potatoes are fork tender.
Serve
- Serve chicken-potato bake with vermicelli rice and "Salata Baladi" Egyptian Salad.
Nermine's Notes
- Always dry-brine the chicken to tenderize the flesh and strip its gamey flavor.
- Use organic or all-natural chicken that are small in size such as chicken hens.
- Simmer the chicken-potato bake 15 minutes before baking.
- Don't overbake the chicken, as overtaking will dry it out and split the sauce.
Add Your Private Notes
Video
If you try this Egyptian Lemon-Mustard Chicken-Potato Bake, please don’t forget to rate the recipe and leave a comment below! We would love to hear about your experience making it. And if you snapped some shots, share them on Instagram and tag @cheznermine so we can repost on @cheznermine stories!
Discover more from
Subscribe to get the latest posts sent to your email.
So easy to prepare, thank you 😊
My absolute pleasure!
My family loved this!
I am so hoppy you like Nayiry. Alf Hana!
This Egyptian Lemon-Mustard Chicken-Potato Bake sounds incredible—and such a lovely tribute to your mom’s cooking! I’m excited to try this flavorful family recipe. Thanks for sharing!
So happy to hear this from you! Please rate the recipe to encourage more food enthusiasts to try this recipe. Thank you in advance.
Absolutely loved this heartwarming post on your mom’s Epic Sanyet Ferakh! Your recipe transported me straight to the heart of Egypt, invoking flavors so authentic, I could almost smell the tangy aroma of the lemon-mustard chicken wafting from the kitchen. The pictures are stunning, making the dish come alive onscreen. Especially loved the personal anecdotes and memories linked with this traditional recipe, further deepening my appreciation for this exquisite dish. Can’t wait to try this out in my own kitchen and make my little piece of Egypt. Keep sharing such wonderful recipes. Cooking is indeed a great way to keep traditions alive and you’re doing a fabulous job at it!
Thank you so much for this lovely message that speaks volume of the value of our food memoirs. Welcome to Chez Nermine!
Thanks for the great recipe! I’m cooking it today and will definitely let you know how it turns out.
Quick question: From the video, it looks like you use more mustard and mix the garlic with the spices and potatoes first, then add the onions and chicken. Is that right, or is the written recipe correct?
Best wishes from Germany,
Lina
Thank you so much Lina for your kind word! Please use either the video or the written recipes both were tested and they work equally well. Can’t wait to hear your feedback.Please don’t forget to rate the recipe if you like the end result. Thank you in advance.