Dinner

Lebanese Roasted Chicken Thighs with Lemon, Garlic, and Spices Recipe

Name: Lebanese Roasted Chicken Thighs with Lemon, Garlic, and Spices Recipe
Prep time: 15 min
Cook time: PT-492335H21M29S
Total time: 2 h 55 min
Cuisine: Lebanese
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)

Byrami Hayes March 1, 2026March 1, 2026

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Introduction

Lebanese Chicken is a flavorful and aromatic dish featuring tender, marinated chicken thighs and drumsticks roasted to crispy perfection. Infused with warm spices and fresh lemon, it’s a simple yet impressive meal perfect for any occasion.

The image shows a black cast iron pan filled with five pieces of cooked chicken, each with a crispy, browned, and spiced outer layer. The chicken pieces are topped with finely chopped green herbs. Between and around the chicken, there are light golden, caramelized onion wedges and bright, fresh lemon slices with visible seeds. The colors include deep golden brown, yellow from the lemon, and green from the herbs, all contrasting with the black pan. The scene looks warm and inviting against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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

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.
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.
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).
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.
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).
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 even deeper flavor, marinate the chicken overnight instead of just 2 hours.
Serve alongside rice or warm flatbreads to soak up the juices.
Substitute bone-in chicken breasts if preferred, but adjust cooking time accordingly.
Add a pinch of cayenne pepper to the marinade for a spicy kick.

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 160°C (320°F) until warmed through to keep the skin crispy. Avoid microwaving as it can make the skin soggy.

How to Serve

A close-up image of a black cast iron pan filled with cooked chicken pieces that have a golden-brown crust, covered with green chopped herbs. Between the chicken, there are several slices of bright yellow lemon and cooked onion wedges that are translucent with browned edges, all mixed together in the pan. The chicken pieces vary in shape and size, some showing a slightly charred surface. The background has a soft focus, drawing attention to the textured and colorful food inside the pan. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless chicken for this recipe?

Yes, boneless chicken thighs or breasts can be used, but cooking time will decrease. Check for doneness by ensuring the internal temperature reaches 75°C (165°F).

How do I make the chicken skin crispy?

Pat the chicken dry before marinating and roast it skin-side up at a high temperature (220°C/425°F). Avoid overcrowding the pan to allow hot air to circulate and crisp the skin evenly.