Lebanese Roasted Chicken Thighs with Lemon, Garlic, and Spices Recipe
This Lebanese Chicken recipe features succulent bone-in, skin-on chicken thighs and drumsticks marinated in a vibrant blend of garlic, lemon juice, and fragrant spices. Roasted to golden perfection atop a bed of sliced onions, this dish delivers a perfect balance of zesty, savory, and aromatic flavors, making it an authentic and satisfying Middle Eastern meal.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Total Time: 2 hours 55 minutes (including minimum marination time)
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Lebanese
Ingredients
Scale
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, cumin, paprika, coriander, cinnamon, black pepper, and sea salt to form a flavorful marinade.
- Marinate the Chicken: Pat the chicken pieces completely dry with paper towels. Add the chicken to the marinade bowl and use your hands to thoroughly massage the marinade into every nook and cranny, ensuring an even coating on all pieces.
- Refrigerate the Chicken: Cover the bowl tightly with plastic wrap and let the chicken marinate in the refrigerator for at least 2 hours and up to 8 hours or overnight for maximum flavor infusion.
- Preheat the Oven and Prepare the Dish: When ready to cook, preheat your oven to 220°C (425°F). Spread the thinly sliced onion evenly across the bottom of a baking dish, then arrange the marinated chicken pieces on top, skin-side up, making sure they aren’t crowded to ensure even roasting.
- Roast the Chicken: Pour any remaining marinade over the chicken and roast in the preheated oven for 35-40 minutes. The chicken is done when the skin is crispy and golden brown and an internal temperature of 75°C (165°F) is reached in the thickest part.
- Rest and Serve: Remove the chicken from the oven and let it rest for 5-10 minutes. Garnish with fresh chopped parsley and serve with lemon wedges to add a bright, zesty finish at the table.
Notes
- Patting the chicken dry before marinating helps the skin crisp up beautifully during roasting.
- Marinate the chicken for at least 2 hours, but overnight marination will deepen the flavors considerably.
- Use a meat thermometer to check doneness to avoid under or overcooking.
- Serve with sides like rice, tabbouleh, or a fresh salad for a complete Lebanese-inspired meal.
Keywords: Lebanese chicken, Middle Eastern chicken, roasted chicken thighs, garlic lemon chicken, paprika chicken recipe
