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Irresistibly Tender Lebanese Chicken with Zesty Garlic Lemon

Irresistibly Tender Lebanese Chicken with Zesty Garlic Lemon Bliss

This Irresistibly Tender Lebanese Chicken with Zesty Garlic Lemon is a crowd-pleaser that's both easy to prepare and bursting with flavor.
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Prep Time 10 minutes
Cook Time 40 minutes
Marinating Time 8 hours
Total Time 8 hours 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Lebanese
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 1 kg Bone-in, skin-on chicken thighs and drumsticks Provides moisture and flavor, essential for juicy texture.
  • 4 cloves Garlic, minced Enhances aroma and flavor; use fresh for the best result.
  • 80 ml Fresh lemon juice Adds bright acidity; juice from about 2 large lemons gives the best taste.
  • 60 ml Extra virgin olive oil Keeps the chicken moist; can substitute with another high-quality oil.
  • 2 tsp Ground cumin Adds warm, earthy flavor to the marinade.
  • 2 tsp Sweet paprika Contributes mild sweetness, balancing the acidity.
  • 1 tsp Ground coriander Enhances the complexity of flavors in the dish.
  • 0.5 tsp Ground cinnamon Use sparingly to avoid overpowering other spices.
  • 0.5 tsp Freshly ground black pepper Season to taste for added warmth.
  • 1 tsp Sea salt Essential for enhancing overall flavor.
For Roasting
  • 1 large Onion, thinly sliced Adds moisture and sweetness during roasting to complement the chicken.
  • Lemon wedges Enriches the dish with freshness, perfect for squeezing over the chicken.
  • Fresh flat-leaf parsley, chopped Adds a beautiful pop of color and freshness to the presentation.

Equipment

  • Mixing Bowl
  • baking dish
  • Meat thermometer

Method
 

Preparation
  1. In a mixing bowl, whisk together the minced garlic, fresh lemon juice, extra virgin olive oil, ground cumin, sweet paprika, ground coriander, ground cinnamon, freshly ground black pepper, and sea salt until well combined.
  2. Pat the bone-in, skin-on chicken thighs and drumsticks dry with paper towels. Carefully coat the chicken pieces in the prepared marinade, covering them fully. Cover the bowl with plastic wrap and refrigerate for 2 to 8 hours.
  3. About 30 minutes before cooking, preheat your oven to 220°C (425°F).
  4. Spread the thinly sliced onions evenly across the bottom of a large baking dish.
  5. Transfer the marinated chicken pieces, skin-side up, onto the onions in the baking dish. Drizzle any remaining marinade over the chicken.
  6. Place the baking dish in the preheated oven and roast the chicken for approximately 35 to 40 minutes.
  7. Remove the dish from the oven, and cover it loosely with aluminum foil. Let the chicken rest for about 5 to 10 minutes.
  8. Transfer the roasted chicken onto a serving platter, garnish with freshly chopped parsley, and serve alongside lemon wedges.

Nutrition

Serving: 1servingCalories: 380kcalCarbohydrates: 5gProtein: 27gFat: 28gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gCholesterol: 100mgSodium: 700mgPotassium: 400mgFiber: 1gSugar: 1gVitamin A: 100IUVitamin C: 15mgCalcium: 20mgIron: 2mg

Notes

Pat the chicken dry before marinating for optimal crispiness. Marinate longer for deeper flavor. Ensure chicken is spaced evenly in the baking dish to prevent soggy skin.

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