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Lebanese Chicken
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Irresistibly Juicy Lebanese Chicken: A Flavorful Feast

This Lebanese Chicken recipe combines garlic, lemon, and spices for a delightful, juicy dish that's perfect for any occasion.
Course Dinner
Cuisine Lebanese
Keyword Chicken, dinner, Easy Recipes, Lebanese Chicken, Mediterranean, roasted chicken
Prep Time 20 minutes
Cook Time 40 minutes
Marinating Time 4 hours
Total Time 5 hours
Servings 4 pieces
Calories 350kcal

Equipment

  • Mixing bowl
  • Whisk
  • Baking dish
  • Meat Thermometer

Ingredients

Marinade

  • 4 cloves Garlic, minced Can be substituted with 1 teaspoon of garlic powder.
  • 80 ml Fresh lemon juice Bottled lemon juice is a last resort if fresh isn’t available.
  • 60 ml Extra virgin olive oil Avocado oil can serve as a suitable substitute.
  • 2 tsp Ground cumin Coriander works well for a slightly different profile.
  • 2 tsp Sweet paprika Use smoked paprika for a smoky twist.
  • 1 tsp Ground coriander Can be omitted if not on hand.
  • 0.5 tsp Ground cinnamon Can be omitted if not on hand.
  • 0.5 tsp Freshly ground black pepper
  • 1 tsp Sea salt More to taste.
  • 8 pieces Bone-in, skin-on chicken thighs and drumsticks Skinless chicken can be used for a lighter meal.

For Roasting

  • 1 large Onion, thinly sliced Optional but highly recommended.
  • Lemon wedges For serving.
  • Fresh flat-leaf parsley, chopped For garnish; can substitute with cilantro.

Instructions

Marination and Roasting

  • Prepare Marinade: In a mixing bowl, combine minced garlic, fresh lemon juice, olive oil, ground cumin, sweet paprika, ground coriander, ground cinnamon, freshly ground black pepper, and salt. Whisk until everything is well emulsified and aromatic.
  • Marinate Chicken: Pat the bone-in, skin-on chicken thighs and drumsticks dry with paper towels. Generously coat each piece with the marinade, using your hands for an even coverage. Cover and refrigerate for 2 to 8 hours; the longer, the better!
  • Preheat Oven: Set your oven to preheat at 220°C (425°F) to prepare for roasting.
  • Prepare Baking Dish: Line a baking dish with the thin slices of onion, forming a flavorful bed. Carefully place the marinated chicken skin-side up on top, ensuring that the pieces are not overcrowded for even cooking.
  • Roast Chicken: Pour any remaining marinade over the chicken. Roast in the preheated oven for 35-40 minutes, or until the skin is golden brown and crispy, and the internal temperature reaches 75°C (165°F).
  • Rest and Serve: Once done, allow the chicken to rest for about 5-10 minutes to retain its juices. Garnish with chopped flat-leaf parsley and serve with fresh lemon wedges for an extra zesty kick.

Notes

Serve with fluffy rice or a crisp salad for a delightful balance. Ensure chicken is dry before marinating for crispy skin.