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Lebanese Chicken

Irresistible Lebanese Chicken Marinated to Perfection

This Lebanese Chicken is marinated in garlic and lemon, delivering robust Mediterranean flavors in a family-friendly, gluten-free dish.
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Prep Time 15 minutes
Cook Time 40 minutes
Marinating Time 2 hours
Total Time 2 hours 55 minutes
Servings: 4 people
Course: Dinner
Cuisine: Mediterranean
Calories: 480
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 1.5 kg bone-in, skin-on chicken thighs and drumsticks Essential for achieving juicy, tender results.
  • 4 large cloves garlic, minced Fresh garlic elevates the flavor.
  • 80 ml fresh lemon juice From about 2 large lemons, freshly squeezed for authentic taste.
  • 60 ml extra virgin olive oil Keeps the chicken moist during cooking.
  • 2 tsp ground cumin Adds warm, earthy tones.
  • 2 tsp sweet paprika Provides color and a mild sweetness.
  • 1 tsp ground coriander Contributes citrusy notes.
  • 0.5 tsp ground cinnamon Delivers a touch of warmth.
  • 0.5 tsp freshly ground black pepper Enhances overall taste.
  • 1 tsp sea salt Essential for seasoning.
For the Roasting Bed
  • 1 large onion, thinly sliced Forms a sweet, savory base.
For Serving
  • 1 lemon cut into wedges Adds brightness and tang.
  • 1 small handful fresh flat-leaf parsley, chopped Brings freshness and color.

Equipment

  • large bowl
  • Baking dish
  • meat thermometer

Method
 

Step-by-Step Instructions
  1. In a large bowl, whisk together the minced garlic, fresh lemon juice, olive oil, ground cumin, sweet paprika, ground coriander, ground cinnamon, black pepper, and sea salt until well-blended.
  2. Pat the chicken dry and coat generously with the marinade, massaging it into every nook and cranny. Cover and refrigerate for a minimum of 2 hours.
  3. Preheat your oven to 220°C (425°F). Spread the sliced onions in a large baking dish and arrange the marinated chicken on top, skin-side up.
  4. Drizzle any remaining marinade over the chicken and roast for 35-40 minutes until golden brown and an instant-read thermometer reads at least 75°C (165°F).
  5. Let the chicken rest for 5-10 minutes, then garnish with parsley and serve with lemon wedges.

Nutrition

Serving: 1plateCalories: 480kcalCarbohydrates: 5gProtein: 34gFat: 36gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 25gCholesterol: 150mgSodium: 800mgPotassium: 500mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 10mgCalcium: 40mgIron: 2mg

Notes

Ensure chicken is dried before marinating for crispy skin, and use a thermometer for perfect doneness.

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