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Delicious Lebanese Chicken served with fresh herbs and spices

Lebanese Chicken

A bright and crispy marinated chicken dish with aromatic spices that brings a burst of flavor to your table, perfect for gatherings.
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Prep Time 2 hours
Cook Time 40 minutes
Total Time 2 hours 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Lebanese
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 kg bone-in, skin-on chicken thighs and drumsticks
  • 4 large cloves garlic, minced
  • 80 ml fresh lemon juice (about 2 lemons) Use good quality lemons.
  • 60 ml extra virgin olive oil Preferably high quality.
  • 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 small handful fresh flat-leaf parsley, chopped For garnish.
  • 1 lemon sliced into wedges for serving For extra brightness.

Method
 

Preparation
  1. In a large mixing bowl, whisk together the minced garlic, fresh lemon juice, olive oil, cumin, paprika, coriander, cinnamon, black pepper, and salt.
  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.
  3. Cover the bowl with plastic wrap and let the chicken marinate in the refrigerator for at least 2 hours, up to 8 hours (or overnight).
Cooking
  1. When you’re ready to cook, preheat your oven to 220°C (425°F).
  2. Scatter the thinly sliced onion across the bottom of a baking dish.
  3. Arrange the marinated chicken pieces on top of the onions, skin-side up, making sure they aren’t crowded.
  4. Pour any remaining marinade from the bowl over the chicken.
  5. Roast in the preheated oven for 35-40 minutes, until the skin is golden brown and crispy, and the internal temperature of the thickest part of the chicken reaches 75°C (165°F).
  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.

Notes

For best results, marinate overnight. You can also grill the chicken instead of roasting for a different flavor.