Authentic Lebanese Chicken with Garlic, Lemon, and Spices Recipe

Introduction

Lebanese Chicken is a flavorful Mediterranean dish featuring tender, juicy chicken infused with garlic, lemon, and warm spices. Its vibrant marinade and quick roasting create a delicious meal that’s perfect for both weeknights and special occasions.

Ingredients

• 1.5 kg bone-in, skin-on chicken thighs and drumsticks
• 4 large cloves of 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
• ½ tsp ground cinnamon
• ½ 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)
• A small handful of fresh flat-leaf parsley, chopped (for garnish)

Instructions

1. 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 until the marinade thickens slightly and becomes a vibrant reddish-orange color.
2. Step 2: Pat the chicken pieces completely dry with paper towels. Add the chicken to the marinade and use your hands to massage it thoroughly, ensuring every piece is well coated.
3. Step 3: Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or up to 8 hours or overnight, to allow the flavors to infuse deeply.
4. Step 4: Preheat your oven to 220°C (425°F). Spread the sliced onions evenly across the bottom of a baking dish, then arrange the marinated chicken pieces on top, skin-side up and spaced apart.
5. Step 5: Pour any remaining marinade over the chicken. Roast in the preheated oven for 35-40 minutes until the skin is golden and crispy, and the internal temperature reaches 75°C (165°F). The onions should be soft and caramelized.
6. Step 6: Remove the chicken from the oven and let it rest for 5-10 minutes. Garnish with chopped parsley and serve with lemon wedges for an extra burst of flavor.

Tips & Variations

• Don’t skip the marinating time — letting the chicken sit for at least 2 hours ensures deeply infused flavors.
• Mix thighs and drumsticks for varied texture and presentation.
• Mince garlic finely using a microplane or garlic press for a paste-like marinade that clings well to the chicken.
• Let the chicken come to room temperature before roasting to promote even cooking.
• Serve with fluffy basmati rice, tabbouleh salad, or warm pita for a complete meal.

Storage

Store leftover Lebanese Chicken in an airtight container in the refrigerator for 3–4 days. For longer storage, freeze for up to 3 months, though the skin may lose crispness upon reheating. To reheat, warm gently in an oven or skillet to retain juiciness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use skinless chicken for this recipe?

While possible, using bone-in, skin-on chicken is recommended for maximum flavor and moisture. Skinless chicken may not crisp up and can be less juicy.

What if I don’t have all the spices?

The spices create the character of Lebanese Chicken, but you can simplify by focusing on cumin, paprika, and lemon juice for a tasty, though less authentic, alternative.

Authentic Lebanese Chicken with Garlic, Lemon, and Spices Recipe

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★★★★★

4.7 from 150 reviews

Lebanese Chicken is a vibrant, aromatic dish featuring bone-in, skin-on chicken thighs and drumsticks marinated in a garlic, lemon, and warm spice blend. Roasted to juicy perfection with golden, crispy skin and served with caramelized onions, this flavorful Mediterranean recipe is perfect for a weeknight meal or entertaining guests.

• Author: Lila
• Prep Time: 15 minutes (plus 2 hours marinating)
• Cook Time: 35-40 minutes
• Total Time: Approximately 3 hours (including marinating time)
• Yield: Serves 4
• Category: Main Course
• Method: Baking
• Cuisine: Lebanese, Mediterranean

Ingredients

Scale 1x2x3x

Chicken

• 1.5 kg bone-in, skin-on chicken thighs and drumsticks

Marinade

• 4 large cloves garlic, minced
• 80 ml fresh lemon juice (about 2 large lemons)
• 60 ml extra virgin olive oil
• 2 tsp ground cumin
• 2 tsp sweet paprika
• 1 tsp ground coriander
• ½ tsp ground cinnamon
• ½ tsp freshly ground black pepper
• 1 tsp sea salt, plus more to taste

Additional

• 1 large onion, thinly sliced
• 1 lemon, cut into wedges (for serving)
• A small handful fresh flat-leaf parsley, chopped (for garnish)

Instructions

1. Prepare the marinade: In a large mixing bowl, whisk together minced garlic, fresh lemon juice, olive oil, cumin, paprika, coriander, cinnamon, black pepper, and salt until emulsified and slightly thickened with a vibrant reddish-orange color and aromatic scent.
2. Dry and coat the chicken: Pat chicken pieces completely dry with paper towels to ensure crispy skin. Add chicken to the marinade bowl and use your hands to thoroughly massage the marinade into every piece, ensuring even coating.
3. Marinate the chicken: Cover the bowl with plastic wrap and refrigerate for at least 2 hours, up to 8 hours or overnight, to allow deep flavor infusion.
4. Preheat oven and prepare baking dish: Preheat oven to 220°C (425°F). Spread thinly sliced onions evenly in a baking dish to create a flavorful bed and prevent sticking.
5. Arrange chicken and roast: Place marinated chicken pieces skin-side up over the onions, making sure pieces are not crowded. Pour any remaining marinade over the chicken. Roast for 35-40 minutes until skin is golden brown and crispy and internal temperature reaches 75°C (165°F). Onions will be soft and caramelized.
6. Rest and garnish: Remove chicken from oven and let rest 5-10 minutes to redistribute juices. Garnish with chopped parsley and serve with lemon wedges for added brightness.

Notes

• Using bone-in, skin-on chicken is essential for moist, flavorful meat and crispy skin.
• Marinating for at least 2 hours is crucial; longer marinating (up to overnight) enhances flavor.
• Pat chicken dry before marinating for optimal crispiness when roasting.
• Allow chicken to come to room temperature for 20-30 minutes prior to cooking for even roasting.
• Do not overcrowd the baking dish to prevent steaming and ensure proper roasting.

Keywords: Lebanese chicken, Mediterranean chicken recipe, garlic lemon chicken, roasted chicken thighs, bone-in chicken recipe