This Lebanese Chicken comes together in about 40 minutes and uses a simple one-pan method for a easy weeknight meal that your family will love! Switch up the vegetables or herbs to suit your taste or use it as a ‘clean out the fridge’ meal to get rid of leftovers and odds and ends! Trust me, the fragrant spices and juicy chicken will have everyone asking for seconds!
Key Ingredients Breakdown
- 1.5 kg Bone-In, Skin-On Chicken Thighs and Drumsticks
- Chicken thighs and drumsticks are perfect for this recipe because they become incredibly juicy and tender when cooked, making for a mouthwatering dish. If you’re not a fan of dark meat, you can use chicken breasts, but be mindful as they may dry out quicker. Go for bone-in for extra flavor!
- 4 Large Cloves Garlic
- Garlic is an essential player in this recipe, providing that lovely aroma and depth of flavor. I like to use fresh garlic cloves, nothing beats that intense garlicky goodness! If you’re in a pinch, you can substitute with garlic powder; just remember a little goes a long way!
- 80 ml Fresh Lemon Juice
- Fresh lemon juice adds an essential bright flavor that elevates the dish. I highly recommend using freshly squeezed lemon juice for that zesty kick! If you’re short on time, bottled lemon juice can work, but it might not have the same punchy taste.
- 60 ml Extra Virgin Olive Oil
- Olive oil not only helps in marinating the chicken but also aids in achieving that perfect golden, crispy skin. I prefer using high-quality extra virgin olive oil for the rich flavor it brings, but you can use canola oil if needed, just aim for something with a high smoke point!
- 2 tsp Ground Cumin
- Cumin gives this dish its warm, earthy flavor. It’s a must-have! If you’re fresh out, coriander seeds or caraway seeds could be interesting alternatives that will still lend a unique flavor.
- 2 tsp Sweet Paprika
- Paprika adds both color and a mild sweetness that perfectly complements the other spices. Smoked paprika is a great substitute if you want an extra depth of flavor and a smoky taste!
- 1 tsp Ground Coriander
- Ground coriander provides a citrusy note that balances the richness of the chicken. If you don’t have it, feel free to substitute with curry powder for a different twist.
- 0.5 tsp Ground Cinnamon
- I know, cinnamon in savory dishes may seem odd, but it lends a warmth that is just heavenly. If you don’t have ground cinnamon, nutmeg can work as a substitute. Just use it sparingly, as it’s quite potent!
- 0.5 tsp Freshly Ground Black Pepper
- Black pepper adds heat and enhances all the other flavors. If you’re out, white pepper can do the trick, though it’s milder.
- 1 tsp Sea Salt
- Salt is essential for bringing out all the flavors in your dish. I prefer sea salt for its texture and taste, but you can use regular table salt in the same amount if needed.
- 1 Large Onion
- Onions make the base of the dish and become wonderfully sweet as they cook. I usually use yellow onions, but sweet onions or red onions can also be delicious substitutes. Just slice them thinly to ensure even cooking!
- 1 Lemon (for Garnishing)
- Sliced lemon adds a final touch of brightness and is perfect for squeezing over the chicken right before serving. It’s that extra bit of freshness that takes it over the top!
- 1 Small Handful Fresh Flat-Leaf Parsley
- Fresh parsley brightens up the dish and adds a lovely color contrast. You could also use cilantro if you’re looking for a different flavor profile or if that’s what you have on hand.
Let’s Get Cooking!
Step-by-Step Instructions
Prep the Marinade: In a large mixing bowl, whisk together the minced garlic, fresh lemon juice, olive oil, cumin, paprika, coriander, cinnamon, black pepper, and sea salt until smooth and fragrant. This is where the magic begins!
Prep the Chicken: Pat the chicken pieces completely dry with paper towels. This step is crucial for achieving that crispy skin! Add the chicken to the bowl with the marinade and use your hands to massage that flavorful goodness into every nook and cranny, ensuring each piece is thoroughly coated.
Marinate: Cover the bowl with plastic wrap and let the chicken marinate in the refrigerator for at least 2 hours, or up to 8 hours (or overnight if you’ve got time). The longer it marinates, the better the flavors develop!
Preheat the Oven: When you’re ready to cook, preheat your oven to 220°C (425°F). No one likes waiting too long for dinner, right?
Prepare Your Baking Dish: Scatter the thinly sliced onions across the bottom of a baking dish. This will create a lovely base and infuse the chicken with even more flavor as it cooks.
Arrange the Chicken: Arrange the marinated chicken pieces on top of the onions, skin-side up. Make sure they aren’t crowded! You want them to roast beautifully and get all that crispiness!
Add the Remaining Marinade: Pour any remaining marinade from the bowl over the chicken. It’s where all the flavor lives!
Roast: Roast in the preheated oven for 35-40 minutes. You’ll know it’s done when the skin is golden brown and crispy, and the internal temperature of the thickest part of the chicken reaches 75°C (165°F).
Rest and Garnish: Once out of the oven, let the chicken rest for about 5-10 minutes to allow those juices to distribute nicely. Before serving, garnish with fresh chopped parsley and serve with lemon wedges for that extra zing!
I’m telling you, the smell while it’s roasting is going to be incredible, like wafting spices traveling through your home. You might even want to make double just to savor that aroma longer!
Why I Love This Recipe
This is my go-to recipe when I need something that feels comforting yet exotic! I’m a real sucker for those warm spices and juicy chicken, you simply can’t go wrong. Plus, what I love most is how adaptable it is. Whether you have extra veggies lying around or want a different protein, you can really use whatever you’ve got on hand. The best part is this dish is delicious served with roasted veggies, rice, or even toasted pita bread!
If you loved this recipe, be sure to check out my One-Pot Lebanese Green Bean Stew, my Stuffed Zucchini, or my Lebanese Arayes Pita Pockets!
Why This Recipe Works
Quick & Easy
This recipe comes together all in one pan! It’s perfect for busy weeknights when you need something that’s not only fast but also packed with flavor.
Budget-Friendly
You’ll be amazed at how affordable this dish is! It uses everyday ingredients you might already have in your pantry and doesn’t require any fancy spices.
Customizable
Loaded with tons of flavor, this recipe is entirely flexible! Switch up the veggies or use chicken breasts if you prefer. You could even go meatless and use roasted chickpeas for a veggie option.
Comfort Food
Honestly, this Lebanese Chicken is the epitome of comfort food for me. It’s warm, hearty, and so satisfying! You’ll find everyone coming back for seconds, and probably thirds!
Serving Suggestions
Serve this Lebanese Chicken with a side of fluffy rice to soak up all those amazing juices. You could also toss together a light Greek salad for freshness or serve it with flatbread or pita for some fun scooping action.
Storage
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions
To reheat, pop it into the oven at 180°C (350°F) for about 20 minutes until heated through. You can also microwave it for a quicker fix, though I recommend the oven for that crispy skin!
Freezer Friendly
Yes, this chicken is freezer-friendly. Just store the cooked chicken in a freezer-safe container for up to 3 months. Simply thaw in the refrigerator overnight before reheating!
Honestly, each time I make this dish, it brings me back to simple family evenings, laughter, and good meals shared around the table. You can’t beat that!
Enjoy your cooking, and don’t hesitate to tweak this recipe to make it your own! Follow us on Pinterest for daily meal inspiration!
Lebanese Chicken
Ingredients
Method
- In a large mixing bowl, whisk together the minced garlic, fresh lemon juice, olive oil, cumin, paprika, coriander, cinnamon, black pepper, and sea salt until smooth.
- Pat the chicken pieces dry with paper towels. Add the chicken to the bowl with the marinade and coat thoroughly.
- Cover the bowl with plastic wrap and marinate in the refrigerator for at least 2 hours.
- Preheat your oven to 220°C (425°F).
- Scatter thinly sliced onions in a baking dish.
- Arrange the marinated chicken pieces on top of the onions, skin-side up.
- Pour any remaining marinade over the chicken.
- Roast in the oven for 35-40 minutes until the skin is golden brown and crispy.
- Let the chicken rest for 5-10 minutes before serving. Garnish with parsley and serve with lemon wedges.