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Lebanese Roasted Chicken Thighs with Lemon and Spices Recipe

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★★★★★

5 from 94 reviews

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.

Ingredients

Scale

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

Find it online: https://yumwithmia.com/lebanese-roasted-chicken-thighs-with-lemon-and-spices-recipe/