Lebanese Chicken with Garlic, Lemon, and Warm Spices Recipe
Lebanese Chicken is a flavorful and aromatic Mediterranean dish featuring tender, juicy bone-in, skin-on chicken thighs and drumsticks marinated in a vibrant mix of garlic, lemon juice, and warm spices. Roasted to perfection atop caramelized onions, this recipe yields golden, crispy-skinned chicken perfect for weeknight dinners or special occasions. The marinade infuses the meat with deep, bright flavors, making every bite irresistibly delicious.
- Prep Time: 15 minutes (plus 2 hours marinating)
- Cook Time: 35-40 minutes
- Total Time: About 3 hours (including marinating)
- Yield: Serves 4
- Category: Main Dish
- Method: Baking
- Cuisine: Lebanese
Ingredients
Scale
Chicken and Marinade
- 1.5 kg bone-in, skin-on chicken thighs and drumsticks
- 4 large cloves of 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
For Roasting
- 1 large onion, thinly sliced
For Serving and Garnish
- 1 lemon, cut into wedges
- A small handful of fresh flat-leaf parsley, chopped
Instructions
- Prepare the Marinade: In a large mixing bowl, whisk together minced garlic, fresh lemon juice, extra virgin olive oil, ground cumin, sweet paprika, ground coriander, ground cinnamon, freshly ground black pepper, and sea salt. Whisk until the marinade emulsifies slightly, turning a vibrant reddish-orange color and filling your kitchen with an aromatic Mediterranean scent.
- Dry and Marinate the Chicken: Pat the chicken thighs and drumsticks completely dry with paper towels to ensure crispy skin. Add the chicken pieces to the marinade bowl, and use your hands to massage the mixture thoroughly into every piece, ensuring even coating.
- Marinate: Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably up to 8 hours or overnight, to allow the flavors to deeply infuse the chicken.
- Preheat Oven and Prepare Baking Dish: About 30 minutes before cooking, take the chicken out of the fridge to come to room temperature. Preheat your oven to 220°C (425°F). Scatter the thinly sliced onion evenly in a baking dish to create a flavorful base and prevent sticking.
- Arrange Chicken and Roast: Arrange the marinated chicken pieces skin-side up on top of the onions, spacing them to avoid overcrowding. 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).
- Rest and Serve: Remove the chicken from the oven and let it rest for 5-10 minutes for juices to redistribute. Garnish with chopped fresh parsley and serve with lemon wedges to squeeze over before eating.
Notes
- Use bone-in, skin-on chicken for best flavor and moisture retention.
- Do not skip marinating—at least 2 hours are essential for flavor penetration.
- Dry chicken thoroughly before marinating to ensure crispy skin.
- Allow the chicken to come to room temperature before roasting for even cooking.
- Do not overcrowd the baking dish to prevent steaming.
- Fresh lemon juice is crucial for bright and vibrant flavor.
- Mince garlic finely or use a garlic press for a paste-like marinade consistency.
Keywords: Lebanese Chicken, Mediterranean Chicken, Garlic Chicken, Lemon Chicken, Oven Roasted Chicken, Spiced Chicken, Middle Eastern Chicken
