Name: Lebanese Garlic and Lemon Chicken
Prep time: 15 min
Cook time: 40 min
Total time: 3 h
Cuisine: middle-eastern
Ingredients: 1.5 kg bone-in, skin-on chicken thighs and drumsticks; 4 large cloves garlic, minced; 80 ml fresh lemon juice; 60 ml extra virgin olive oil; 2 tsp ground cumin; 2 tsp sweet paprika; 1 tsp ground coriander; 0.5 tsp ground cinnamon; 0.5 tsp freshly ground black pepper; 1 tsp sea salt; 1 large onion, thinly sliced; 1 lemon, cut into wedges; 1 small handful fresh flat-leaf parsley, chopped

Description

Tender, juicy Lebanese Chicken packed with garlic, lemon, and warm spices. This authentic Mediterranean-style dish is perfectly roasted for a crowd-pleasing main meal.

Ingredients

Scale

1.5 kg bone-in, skin-on chicken thighs and drumsticks
4 large cloves garlic, minced
80 ml fresh lemon juice
60 ml extra virgin olive oil
2 tsp ground cumin
2 tsp sweet paprika
1 tsp ground coriander
0.5 tsp ground cinnamon
0.5 tsp freshly ground black pepper
1 tsp sea salt
1 large onion, thinly sliced
1 lemon, cut into wedges
1 small handful fresh flat-leaf parsley, chopped

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Instructions

Step 1: In a large mixing bowl, whisk together the minced garlic, fresh lemon juice, olive oil, cumin, paprika, coriander, cinnamon, black pepper, and salt.
Step 2: Pat the chicken pieces completely dry with paper towels. Add the chicken to the bowl with the marinade and use your hands to massage it into every nook and cranny, making sure each piece is thoroughly coated.
Step 3: Cover the bowl with plastic wrap and let the chicken marinate in the refrigerator for at least 2 hours, and up to 8 hours (or overnight).
Step 4: When you’re ready to cook, preheat your oven to 220°C (425°F). Scatter the thinly sliced onion across the bottom of a baking dish. Arrange the marinated chicken pieces on top of the onions, skin-side up, making sure they aren’t crowded.
Step 5: Pour any remaining marinade from the bowl over the chicken. Roast in the preheated oven for 35-40 minutes. You’ll know it’s done when the skin is golden brown and crispy, and the internal temperature of the thickest part of the chicken reaches 75°C (165°F).
Step 6: Once out of the oven, let the chicken rest for about 5-10 minutes. Garnish with the fresh chopped parsley and serve with lemon wedges for an extra squeeze of bright, zesty flavor right at the table.

Notes

Using bone-in, skin-on chicken is key for flavor and moisture. Fresh lemon juice is essential for the bright, vibrant punch. Store leftovers in an airtight container for 3–4 days or freeze for up to 3 months.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: chicken breast recipes
Method: Roasting
Cuisine: middle-eastern, mediterranean

Nutrition

Serving Size: 1 serving
Calories: 385 kcal
Sugar: 3 g
Sodium: 650 mg
Fat: 26 g
Saturated Fat: 7 g
Unsaturated Fat: 19 g
Trans Fat: 0 g
Carbohydrates: 5 g
Fiber: 1 g
Protein: 35 g
Cholesterol: 120 mg