Lebanese Roasted Chicken Thighs with Lemon and Spices Recipe
A flavorful Lebanese Chicken recipe featuring bone-in, skin-on chicken marinated in a blend of garlic, lemon, and warm spices, then roasted to crispy perfection. Perfect for a hearty and aromatic meal accompanied by fresh lemon wedges and parsley garnish.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Total Time: 2 hours 50 minutes (including minimum marinade time)
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Lebanese
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
- Prepare Marinade: In a large mixing bowl, whisk together 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.
- Marinate Chicken: Pat the chicken pieces dry with paper towels. Add them to the bowl with the marinade and thoroughly massage the marinade into every nook and cranny of the chicken pieces to ensure full coating.
- Refrigerate: Cover the bowl with plastic wrap and let the chicken marinate in the refrigerator for at least 2 hours, ideally up to 8 hours or overnight for enhanced flavor absorption.
- 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.
- Arrange Chicken: Place the marinated chicken pieces skin-side up over the onions, making sure they are spaced so they are not crowded, allowing for proper roasting.
- Pour Remaining Marinade: Drizzle any remaining marinade from the bowl over the chicken to enhance flavor and moisture during roasting.
- Roast Chicken: Roast the chicken 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) measured at the thickest part.
- Rest and Serve: Remove the chicken from the oven and let it rest for 5-10 minutes to allow juices to redistribute. Garnish with fresh chopped parsley and serve with lemon wedges for a bright, zesty finish.
Notes
- Marinating the chicken overnight intensifies the flavor.
- Ensure chicken pieces are patted dry for a crispier skin after roasting.
- Use a meat thermometer to confirm the chicken is fully cooked.
- Adjust the amount of salt to taste, especially if serving with salted sides.
- The onion layer helps keep the chicken moist and adds sweetness as it cooks.
Keywords: Lebanese chicken, roasted chicken, marinated chicken, Middle Eastern chicken recipe, oven roasted chicken thighs, garlic lemon chicken
