Djaj bil Furn — Oven-Roasted Chicken and Potatoes
Chicken leg quarters and potatoes roasted in a garlicky marinade of tomato paste, red pepper, cumin, and lemon until burnished and tender — the weeknight tray bake of an Idlib kitchen.
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Get Sofra on Google Play →Ingredients
- 1 kg Chicken leg quarters (fakhad)
- 3 cloves Garlic
- 1 tbsp Red pepper (fresh or paprika)
- 2 tbsp Tomato paste (dibs banadoura)
- 3 tbsp Sunflower oil
- 1 tsp Cumin
- 1 tsp Black pepper
- 1.5 tsp Salt
- 1 whole Lemon (juice)
- 700 g Potatoes
Instructions
- Make the marinade: crush the garlic and mix with the tomato paste, red pepper, cumin, black pepper, salt, sunflower oil, and the lemon juice.
- Coat the chicken leg quarters thoroughly in the marinade and let them sit for at least 20 minutes (longer in the fridge is better).
- Peel and cut the potatoes into wedges and toss them in any remaining marinade.
- Arrange the chicken and potatoes in a single layer on an oven tray.
- Roast at 200°C (400°F) for about 45-55 minutes, turning once, until the chicken is deep golden and cooked through and the potatoes are tender.
- Serve hot with rice or bread and a fresh salad.
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Step-by-step voice narration guides you hands-free. Faten's Idlib recipes carry her own Syrian-Arabic narration. Charbel Rouhana's original oud plays during Cooking Mode.
Get Sofra on Google Play →Frequently Asked Questions
What is Djaj bil Furn — Oven-Roasted Chicken and Potatoes?
Chicken leg quarters and potatoes roasted in a garlicky marinade of tomato paste, red pepper, cumin, and lemon until burnished and tender — the weeknight tray bake of an Idlib kitchen.
Where is Djaj bil Furn — Oven-Roasted Chicken and Potatoes from?
Djaj bil Furn — Oven-Roasted Chicken and Potatoes comes from Idlib Syrian. Sofra documents this recipe as part of its 214-recipe Lebanese and Syrian heritage collection, including 49 dishes from Idlib province.
Is Djaj bil Furn — Oven-Roasted Chicken and Potatoes vegetarian?
No — as written, Djaj bil Furn — Oven-Roasted Chicken and Potatoes includes meat, fish, or meat-based stock, so it is not vegetarian. See the ingredient list for the specific ingredients used.
What can I use instead of cumin in Djaj bil Furn — Oven-Roasted Chicken and Potatoes?
The cumin called for here is part of the traditional recipe and gives Djaj bil Furn — Oven-Roasted Chicken and Potatoes its authentic character, so keep it if you can. If you must substitute, choose the closest equivalent you have on hand and adjust to taste — the dish will shift slightly from the traditional version but still work. The Sofra app lists the full ingredient set and sourcing notes.
What do I serve with Djaj bil Furn — Oven-Roasted Chicken and Potatoes?
In a Syrian mains spread, Djaj bil Furn — Oven-Roasted Chicken and Potatoes is typically served with rice or warm flatbread, a simple salad such as fattoush or tabbouleh, and pickles or yogurt on the side.
Can I make Djaj bil Furn — Oven-Roasted Chicken and Potatoes ahead, and how do I store leftovers?
Yes — leftovers keep well stored in an airtight container in the refrigerator for a few days. Reheat gently (or bring to room temperature for cold dishes) and taste to adjust seasoning before serving. Dishes with fresh herbs or dressing are freshest the day they are made.