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Lebanese Chicken

Lebanese Chicken: Flavor-Packed Roast for Effortless Dinners

This Lebanese Chicken recipe is a flavorful roast perfect for effortless dinners, showcasing juicy chicken marinated in a zesty blend of spices.
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Prep Time 20 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Lebanese
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces bone-in, skin-on chicken thighs and drumsticks Consider using whole chicken pieces for a more traditional approach.
  • 1 large onion Thinly sliced; shallots or leeks can be used as a substitute.
For the Marinade
  • 4 cloves garlic minced; more can be included for a stronger taste.
  • 80 ml fresh lemon juice from about 2 large lemons; fresh juice is recommended for best flavor.
  • 60 ml extra virgin olive oil can be substituted with another high-quality oil.
  • 2 tsp ground cumin can swap with coriander for a different flavor profile.
  • 2 tsp sweet paprika smoked paprika will impart a smoky flavor.
  • 1 tsp ground coriander complements the spices with its citrusy note.
  • 0.5 tsp ground cinnamon provides warmth and depth; use sparingly if sensitive to strong spices.
  • 0.5 tsp freshly ground black pepper feel free to adjust based on your preference.
  • 1 tsp sea salt enhances overall flavor; kosher salt is recommended.
For Garnish
  • lemon wedges adds freshness and brightness.
  • 1 small handful fresh flat-leaf parsley chopped, adds freshness and color.

Equipment

  • Mixing Bowl
  • baking dish
  • plastic wrap
  • Oven

Method
 

Step-by-Step Instructions for Lebanese Chicken
  1. Prepare Marinade: In a large mixing bowl, whisk together the minced garlic, fresh lemon juice, extra virgin olive oil, ground cumin, sweet paprika, ground coriander, ground cinnamon, freshly ground black pepper, and sea salt until well combined.
  2. Marinate Chicken: Pat the chicken dry with paper towels and add the chicken pieces to the marinade, massaging it thoroughly into the meat. Cover with plastic wrap and refrigerate for at least 2 hours, preferably overnight.
  3. Prepare Oven and Dish: Preheat your oven to 220°C (425°F) and slice a large onion thinly to spread evenly across the bottom of a baking dish.
  4. Arrange Chicken: Once marinated, place the chicken skin-side up on the sliced onions in the baking dish, drizzling any remaining marinade over the chicken pieces.
  5. Roasting: Bake for 35-40 minutes until the skin is golden brown and crispy, and internal temperature reaches 75°C (165°F).
  6. Let Rest: Remove the baking dish from the oven and allow the chicken to rest for 5-10 minutes. Garnish with parsley and serve with lemon wedges.

Nutrition

Serving: 1portionCalories: 400kcalCarbohydrates: 5gProtein: 30gFat: 28gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gCholesterol: 100mgSodium: 800mgPotassium: 500mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 10mgCalcium: 20mgIron: 2mg

Notes

For optimal results, ensure chicken skin is dry before marinating and invest in a meat thermometer to check for doneness.

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