Ferakh and batates, Oven baked chicken with potatoes

Written by Asma

November 15, 2020

One pan of baked to perfection Ferakh and batates, Oven baked chicken with potatoes. One of the most popular Egyptian dishes; this recipe is made of simple, affordable ingredients that you can find in every pantry.

Ferakh and batates ; Oven baked chicken with potatoes

It is a crispy, juicy, delicious recipe, easy and quick; with no need for fancy ingredients; this recipe is a one pan dish that can be served for every occasion.
No ratings yet
Print Pin Comment
Course: Main Dish
Cuisine: Egyptian Recipes
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 5 people


  • 1 piece omedium onion finely chopped
  • 1 piece Celery stalk cut into small pieces
  • 3 piece of carrot cut into small pieces
  • 1 Tablespoons of fresh rosemary cut into small pieces
  • 1 teaspoon of fresh Thyme Fresh finely chopped
  • 4 pieces of garlic cloves Finely minced
  • 4 liters of chicken broth or water
  • 2 Pounds of potatoes cut into fingers
  • 2 1/2 Tablespoons of olive oil
  • 1 Pinch of salt
  • 1 Pinch of ground black pepper
  • 1 1/2 Tablespoons of butter


  • Start by cleaning the chicken; then cut it into about four parts; remove the bones and the skin
  • Start by roasting the chicken bones into the oven at a temperature of about 200° F degrees, until they become golden brown; the bones will be used for making the sauce later on
  • Put the bones into a medium sauce pan together with the onions; the celery, the carrots; a sprig of rosemary and the fresh thyme
  • Add in the garlic; then cover the mixture with the cold broth
  • Put the saucepan and let boil on a high heat for about 20 minutes or until it starts boiling
  • Reduce the heat; then leave the pan on the stove until the liquid decreases to about two thirds, or until the flavor becomes thick
  • Combine the potatoes in 3 tablespoons of olive oil; then add the salt, the black pepper and the rosemary to them; then place into the oven at a temperature of about 400°F for about 15 minutes
  • Place a large heavy skillet on a high heat; then add in the olive oil and season the chicken with the salt and the black pepper
  • Add in the chicken once the oil heats up; then sauté for about 4 minutes per side
  • Place the chicken pan into your iven at a temperature of about 400°F for about 7 minutes
  • Add in the rosemary and the thyme to the sauce that you have prepared from the bone; then add in a piece of butter to it; then put it over the top of the chicken and the potatoes before serving it
  • Serve and enjoy your sumptuous dish!


Nutrition Facts Per Serving
Calories: 364, Total Fat: 15.54g, Total Carbs 21.7, Protein: 34.4g, Fiber: 3.9g
You May Also Like…
Yemeni Liver

Yemeni Liver

Some people wonder how to prepare Yemeni liver, thanks to its delicious and delicious taste, as Yemeni liver is known...

Iraqi Masgouf

Iraqi Masgouf

If you want to know the secret of the delicious flavor of this Iraqi Masgouf recipe, then try with us this easy method...

Submit a Comment

Your email address will not be published. Required fields are marked *