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.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Dish
Cuisine Egyptian Recipes
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
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