Please consult the OU's guidelines for checking fruits and vegetables.

Lemon Chicken and Potatoes
This recipe is kosher for Passover.
Lemon Chicken and Potatoes Eileen Goltz | Meat
1 hour, 20 minutes 20 minutes
1 hour
8 servings

Traditional Lebanese dish of baked chicken and potatoes.

  • Fresh Parsley tends to be infested with aphids, thrips and other insects. Please check “Kashrut Instructions” below for instructions on checking these for insect infestation.
  • 16 cut-up chicken pieces
  • 16 medium potatoes, peeled and quartered
  • Salt to taste
  • Ground white pepper to taste
  • 2 Tablespoons minced garlic
  • 1 cup olive oil
  • 2 cups fresh lemon juice
  • 2 Tablespoons chopped fresh parsley

  1. Preheat oven to 425°F.
  2. Place chicken and potatoes in a large baking dish. Season generously with salt and white pepper.
  3. In a bowl, stir together garlic, olive oil, and lemon juice. Pour over chicken and potatoes.
  4. Cover dish with foil. Bake in preheated oven for 30 minutes.
  5. Remove foil, increase heat to 475°F and cook until chicken and potatoes are golden, about 30 minutes.
  6. Place chicken and potatoes on a serving platter and sprinkle the chopped parsley on top.

Kashrut Instructions


DESCRIPTION: Fresh Chives, basil, cilantro, dill, mint, oregano, parsley, rosemary, sage and thyme are often used as spices or garnishing.

Please Note: Curly leaf parsley is very difficult to check. It is therefore recommended that only flat leaf parsley be used.

INFESTATION: Aphids, thrips and other insects may often be found on the leaves and stems of these herbs. Insects tend to nestle in the crevices between the leaves and branches of herbs. These insects can curl up and stick to the leaf once they come in contact with water.

Vegetable spinners, power hoses, and light boxes are not always available in the home. We therefore recommend the following alternate procedure.

RECOMMENDATION: In order to determine if a particular bunch of herbs is infested prior to washing, bang it several times over a white cloth. This is most important when checking oregano, rosemary, sage and thyme. If only one or two insects are found proceed with the steps below. If three or more insects are detected in a particular bunch of herbs it should not be used.


  1. Soak herbs in a solution of cold water and vegetable wash. The proper amount of vegetable wash has been added when some bubbles are observed in the water. (In the absence of vegetable wash, several drops of concentrated unscented liquid detergent may be used. However, for health reasons, care must be taken to thoroughly rinse off the soapy solution.)
  2. Agitate the herbs in the soapy water, in order to loosen the sticking excretion of the bugs.
  3. Using a heavy stream of water, thoroughly wash off the soap and other foreign matter from the herbs.
  4. Check both sides of each leaf under direct light.
  5. If one or two insects are found, rewash the herbs.
  6. If any insects are found after repeating the agitation process twice, the entire bunch must be discarded.

Please note: To prepare herbs such as cilantro, dill or parsley for use in soups wash them thoroughly and place in a cooking bag.