Lebanese Roasted Chicken Thighs with Lemon and Spices Recipe

Introduction

Lebanese Chicken is a flavorful and fragrant dish that combines warm spices with fresh lemon and garlic. This recipe uses bone-in, skin-on chicken thighs and drumsticks marinated to perfection, then roasted until golden and crispy. It’s a simple yet impressive meal perfect for any occasion.

Ingredients

• 1.5 kg bone-in, skin-on chicken thighs and drumsticks
• 4 large cloves garlic (minced)
• 80 ml fresh lemon juice (from about 2 large lemons)
• 60 ml extra virgin olive oil
• 2 tsp ground cumin
• 2 tsp sweet paprika
• 1 tsp ground coriander
• 0.5 tsp ground cinnamon
• 0.5 tsp freshly ground black pepper
• 1 tsp sea salt (plus more to taste)
• 1 large onion (thinly sliced)
• 1 lemon (cut into wedges, for serving)
• 1 small handful fresh flat-leaf parsley (chopped, for garnish)

Instructions

1. Step 1: In a large mixing bowl, whisk together the minced garlic, fresh lemon juice, olive oil, cumin, paprika, coriander, cinnamon, black pepper, and salt.
2. Step 2: Pat the chicken pieces completely dry with paper towels. Add the chicken to the bowl with the marinade and use your hands to massage it into every nook and cranny, making sure each piece is thoroughly coated.
3. Step 3: Cover the bowl with plastic wrap and let the chicken marinate in the refrigerator for at least 2 hours, and up to 8 hours (or overnight).
4. Step 4: When you’re ready to cook, preheat your oven to 220°C (425°F). Scatter the thinly sliced onion across the bottom of a baking dish. Arrange the marinated chicken pieces on top of the onions, skin-side up, making sure they aren’t crowded.
5. Step 5: Pour any remaining marinade from the bowl over the chicken. 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).
6. Step 6: Once out of the oven, let the chicken rest for about 5-10 minutes. Garnish with the fresh chopped parsley and serve with lemon wedges for an extra squeeze of bright, zesty flavor right at the table.

Tips & Variations

• For extra crisp skin, pat the chicken dry again just before roasting and avoid overcrowding the baking dish.
• You can substitute chicken thighs and drumsticks with bone-in chicken breasts if preferred, adjusting cooking time accordingly.
• Add a pinch of chili flakes to the marinade for a subtle heat boost.
• Serve with rice or warm pita bread to soak up the flavorful juices.

Storage

Store leftover Lebanese Chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 180°C (350°F) for 10-15 minutes to maintain the crisp skin and juicy meat. Avoid microwaving to keep the texture intact.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I marinate the chicken overnight?

Yes, marinating overnight helps deepen the flavors even more, making the chicken extra tender and flavorful.

What if I don’t have fresh lemon juice?

Fresh lemon juice is best for bright flavor, but you can use bottled lemon juice in a pinch. Use about 60 ml and adjust to taste.

Lebanese Roasted Chicken Thighs with Lemon and Spices Recipe

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This Lebanese Chicken recipe features tender, juicy bone-in chicken thighs and drumsticks marinated in a fragrant blend of garlic, lemon juice, and warm spices such as cumin, paprika, coriander, and cinnamon. The chicken is then oven-roasted to achieve golden, crispy skin and served with caramelized onions, fresh parsley, and lemon wedges for a vibrant Middle Eastern-inspired dish perfect for any occasion.

• Author: mia
• Prep Time: 15 minutes
• Cook Time: 35-40 minutes
• Total Time: 2 hours 55 minutes (including minimum marinating time)
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Lebanese

Ingredients

Scale 1x2x3x

For the Marinade and Chicken:

• 1.5 kg bone-in, skin-on chicken thighs and drumsticks
• 4 large cloves garlic, minced
• 80 ml fresh lemon juice (from about 2 large lemons)
• 60 ml extra virgin olive oil
• 2 tsp ground cumin
• 2 tsp sweet paprika
• 1 tsp ground coriander
• 0.5 tsp ground cinnamon
• 0.5 tsp freshly ground black pepper
• 1 tsp sea salt (plus more to taste)
• 1 large onion, thinly sliced
• 1 lemon, cut into wedges (for serving)
• 1 small handful fresh flat-leaf parsley, chopped (for garnish)

Instructions

1. Prepare the Marinade: In a large mixing bowl, whisk together the minced garlic, fresh lemon juice, olive oil, ground cumin, sweet paprika, ground coriander, ground cinnamon, freshly ground black pepper, and sea salt to create a fragrant marinade.
2. Marinate the Chicken: Pat the chicken pieces completely dry with paper towels. Add them to the marinade bowl and use your hands to thoroughly massage the marinade into every nook and cranny of each piece, ensuring even coating.
3. Refrigerate: Cover the bowl with plastic wrap and place it in the refrigerator. Let the chicken marinate for at least 2 hours, and up to 8 hours or overnight for maximum flavor infusion.
4. Preheat Oven and Prepare Baking Dish: When ready to cook, preheat your oven to 220°C (425°F). Scatter the thinly sliced onion evenly across the bottom of a baking dish to create a flavorful base for the chicken.
5. Arrange Chicken and Roast: Place the marinated chicken pieces skin-side up on top of the onions, spacing them so they are not crowded. Pour any remaining marinade over the chicken. Roast in the preheated oven for 35-40 minutes until the skin is golden brown and crispy and the internal temperature reaches 75°C (165°F).
6. Rest and Garnish: Remove the chicken from the oven and let it rest for 5-10 minutes to retain its juices. Garnish with freshly chopped parsley and serve with lemon wedges for added brightness and zest.

Notes

• For best results, marinate the chicken overnight to deepen the flavors.
• Use a meat thermometer to ensure chicken is cooked through for safety and juiciness.
• You can substitute chicken thighs and drumsticks with bone-in chicken breasts, adjusting cooking time accordingly.
• Serve with a side of rice, roasted vegetables, or warm pita bread for a complete meal.
• Leftovers keep well refrigerated for up to 3 days and can be reheated in the oven to maintain crisp skin.

Keywords: Lebanese chicken, roasted chicken, Middle Eastern chicken marinade, oven-roasted chicken, spiced chicken thighs