Lebanese Roasted Chicken Thighs with Lemon, Garlic, and Spices Recipe
This Lebanese Chicken recipe features tender, marinated bone-in, skin-on chicken thighs and drumsticks infused with garlic, lemon, and a blend of aromatic spices. The chicken is oven-roasted to crispy golden perfection over a bed of thinly sliced onions, then garnished with fresh parsley and served with lemon wedges for a vibrant, zesty finish. This flavorful dish makes for an authentic Middle Eastern meal that is both simple to prepare and irresistibly delicious.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 2 hours 55 minutes (including minimum marination 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 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 until fully combined to create a flavorful marinade.
- Marinate the Chicken: Pat the chicken pieces completely dry with paper towels to ensure a better marinade absorption and crispy skin. Add the chicken to the marinade bowl and massage the mixture into every nook and cranny of each piece using your hands. Make sure the chicken is thoroughly coated on all sides.
- Refrigerate: Cover the bowl tightly with plastic wrap and allow the chicken to marinate in the refrigerator for at least 2 hours and up to 8 hours or overnight for maximum flavor infusion.
- Preheat Oven and Prepare Baking Dish: When ready to cook, preheat your oven to 220°C (425°F). Spread the thinly sliced onion evenly across the bottom of a large baking dish to create a flavorful bed for the chicken.
- Arrange Chicken for Roasting: Place the marinated chicken pieces skin-side up on top of the onions in the baking dish, making sure the pieces are spaced apart and not crowded to allow even roasting.
- Add Marinade and Roast: Pour any remaining marinade from the bowl evenly over the chicken pieces. Roast the chicken in the preheated oven for 35-40 minutes, or until the skin is golden brown and crispy and the internal temperature at the thickest part reaches 75°C (165°F).
- Rest and Garnish: Remove the chicken from the oven and let it rest for 5-10 minutes to allow the juices to redistribute. Garnish with freshly chopped parsley and serve with lemon wedges for an added bright and zesty flavor at the table.
Notes
- For best results, marinate the chicken overnight to maximize flavor absorption.
- Ensure the chicken skin is patted completely dry before marinating to achieve crispy skin after roasting.
- You can substitute chicken thighs and drumsticks with other bone-in cuts if preferred.
- If you prefer less heat, reduce the amount of black pepper.
- Serve with a side of rice or flatbread for a complete Lebanese-inspired meal.
Keywords: Lebanese chicken, marinated chicken, oven-roasted chicken, Middle Eastern chicken recipe, garlic lemon chicken, crispy chicken thighs
