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–+ servings
Lebanese Chicken

Savory Lebanese Chicken: A Family Favorite Made Easy

This Lebanese Chicken recipe is a flavorful Mediterranean dish that combines garlic, lemon, and spices, perfect for family dinners.
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Prep Time 15 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 4 pieces
Course: Chicken
Cuisine: Mediterranean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1.5 kg bone-in, skin-on chicken Provides rich flavor and moisture
  • 1 large onion Thinly sliced
For the Marinade
  • 4 cloves garlic Minced
  • 80 ml fresh lemon juice Brightens the dish
  • 60 ml extra virgin olive oil Adds richness
  • 2 tsp ground cumin Provides warm tones
  • 2 tsp sweet paprika Adds color and mild spice
  • 1 tsp ground coriander Complements the spices
  • 0.5 tsp ground cinnamon Adds warmth and depth
  • 0.5 tsp freshly ground black pepper Enhances seasoning
  • 1 tsp sea salt Essential for flavor enhancement
For Serving
  • lemon wedges For a zesty squeeze
  • small handful fresh parsley Chopped for garnish

Equipment

  • Mixing bowl
  • baking dish
  • Meat Thermometer

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, whisk together 4 minced garlic cloves, 80 ml of fresh lemon juice, and 60 ml of extra virgin olive oil. Add in 2 teaspoons of ground cumin, 2 teaspoons of sweet paprika, 1 teaspoon of ground coriander, and half a teaspoon of ground cinnamon. Season with half a teaspoon of freshly ground black pepper and 1 teaspoon of sea salt. Mix until the marinade is vibrant.
  2. Pat 1.5 kg of bone-in, skin-on chicken dry with paper towels, then add it to the marinade. Coat each piece thoroughly and refrigerate for at least 2 hours.
  3. Preheat your oven to 220°C (425°F) about 30 minutes before cooking. Slice one large onion thinly and spread evenly in a baking dish.
  4. Arrange the marinated chicken pieces skin-side up on the sliced onions, ensuring there's space between them. Pour remaining marinade over the chicken.
  5. Roast the chicken for about 35 to 40 minutes until golden and the internal temperature reaches 75°C (165°F).
  6. Let the chicken rest for 5 to 10 minutes before serving. Garnish with parsley and serve with lemon wedges.

Nutrition

Serving: 1pieceCalories: 450kcalCarbohydrates: 5gProtein: 34gFat: 32gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 20gCholesterol: 120mgSodium: 800mgPotassium: 400mgFiber: 1gSugar: 1gVitamin A: 200IUVitamin C: 10mgCalcium: 30mgIron: 2mg

Notes

Ensure chicken skin is dry before marinating for extra crispiness. Use a meat thermometer to check internal temperature.

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