Authentic Lebanese Chicken with Garlic, Lemon, and Spices Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
