Description
This Lebanese Chicken recipe features tender, juicy bone-in chicken thighs and drumsticks marinated in a vibrant blend of garlic, lemon, and warm spices, then roasted to golden perfection for a flavorful Middle Eastern meal.
Ingredients
Units
Scale
For the Marinade and Chicken:
- 1.5 kg bone-in, skin-on chicken thighs and drumsticks
- 4 large cloves garlic (minced)
- 80 ml fresh lemon juice (from about 2 large lemons)
- 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 (plus more to taste)
- 1 large onion (thinly sliced)
- 1 lemon (cut into wedges, for serving)
- 1 small handful fresh flat-leaf parsley (chopped, for garnish)
Instructions
- Prepare Marinade: In a large mixing bowl, whisk together the minced garlic, fresh lemon juice, olive oil, cumin, paprika, coriander, cinnamon, black pepper, and salt.
- Marinate Chicken: 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.
- Refrigerate: 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).
- Preheat Oven and Prepare Baking Dish: 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.
- Roast Chicken: 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).
- Rest and Serve: 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.
- Freeze for up to 3 months (skin texture may change upon reheating).
