Baked Chicken with Potatoes - دجاج مع البطاطا بالصينية

Ingredients:
1 whole chicken (or any parts of the chicken you want), cleaned, washed and cut
2 lemons
4-5 medium potatoes, peeled and medium sliced
1 cup of olive oil
2 tablespoons of Herbes De Provence (or Italian herbs)
5 big cloves of garlic, mashed
Salt & pepper to taste

In a container, place the olive oil, lemon juice, garlic, herbs and spices. Add the chicken to marinade. You can marinade for an hour, or you can do it overnight. Now, in a separate bowl and same marinade ingredients I marinated the potatoes. You can half-way fry the potatoes and let them drain on a paper towel or just marinate, for less calories.
In a baking dish enough to fit the chicken and the potatoes, add the chicken then add and distribute the potatoes too. Bake in a 375F oven, until the chicken is fully cooked and the potatoes too. It's better to cover the baking dish with aluminum foil for the first 20 minutes or so. Then remove the foil and let it bake and gold-brown. This way the chicken won't dry and will cook faster.
- However, some people prefer to sautee in a skillet with some vegetable oil, the chicken for few minutes on both sides, then transfer it to the baking dish and add the marinade and bake along with the potatoes. Both ways work.

I served it along with saffron-rice and a green salad, simple bed of lettuce, with a herb vinaigrette dressing.

My vinaigrette dressing consisted of some Herbes De Provence, olive oil, a little bit of mustard and balsamic vinegar. For the saffron-rice, very simple too, added a pinch of saffron while the rice was cooking.