This Lebanese Chicken comes together in about 40 minutes and uses a simple one-pan method for a quick and easy weeknight dinner that your family will love! Seriously, who doesn’t want a tasty, hassle-free dinner on a busy weeknight?
Ingredient Breakdown
Here’s what goes into making this Lebanese Chicken:
1.5 kg bone-in, skin-on chicken thighs and drumsticks: The skin adds tons of flavor and keeps the meat juicy! Feel free to use chicken breast if you prefer, just adjust the cooking time.
4 large cloves garlic: Ah, garlic, the foundation of all greatness in cooking! Mince ’em so they can infuse all that flavor.
80 ml fresh lemon juice: Freshly squeezed is key here! It brightens everything up and balances out all those spices.
60 ml extra virgin olive oil: You want a good quality olive oil here for the best flavor.
2 tsp ground cumin: Gives a warm, earthy flavor that makes this dish sing!
2 tsp sweet paprika: For color and a hint of sweetness.
1 tsp ground coriander: Adds that lovely citrusy note.
0.5 tsp ground cinnamon: Trust me, it sounds weird, but it’s the secret to that comforting warmth!
0.5 tsp freshly ground black pepper: Just a couple pinches of this to spice things up!
1 tsp sea salt: Always be generous with salt to awaken those flavors!
1 large onion: Sliced thin. It’ll caramelize beautifully under the chicken.
1 lemon: Sliced for serving, I like to squeeze a little more juice just before digging in!
1 small handful fresh flat-leaf parsley: Chopped, for garnish! It makes everything look pretty and fresh.
Let’s Get Cooking!
So, grab your ingredients and let’s whip up this Lebanese Chicken!
In a large mixing bowl, whisk together the minced garlic, fresh lemon juice, olive oil, cumin, paprika, coriander, cinnamon, black pepper, and salt until it’s all combined. The smell is gonna be incredible, trust me.
Now, pat those chicken pieces dry with paper towels. This is important for getting a nice crispy skin! Once they’re dry, add them to the bowl with your beautiful marinade. Use your hands (don’t be shy!) to massage that marinade into every nook and cranny, seriously, make sure each piece is thoroughly coated.
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 if you’re super organized). I promise you, the longer it sits, the better it gets!
When you’re ready to cook, preheat your oven to 220°C (425°F), you want it nice and hot.
Scatter the thinly sliced onion across the bottom of a large baking dish. This is gonna create a lovely bed for the chicken to roast on. It makes everything taste better, trust me!
Arrange the marinated chicken pieces on top of the onions, skin-side up, and don’t crowd them. We want them to roast beautifully, not steam!
Pour any remaining marinade from the bowl over the chicken. Seriously, make sure you get every drop, it’s packed with flavor!
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).
Once out of the oven, let the chicken rest for about 5-10 minutes. Patience is key here, resting allows the juices to redistribute.
Garnish with fresh chopped parsley and serve with lemon wedges for an extra kick of brightness right at the table. Comforting deliciousness is served!
If you loved this Lebanese Chicken, be sure to check out my Chicken Kabsa, my Lebanese Kafta, or my Chicken Marsala!
Why This Recipe Works
Quick & Easy
This dish comes together all in one pot, making it perfect for busy weeknights! In just about 40 minutes, you can be eating a comforting, flavorful dinner that’s satisfying and simple.
Crowdp-Pleaser
This Lebanese Chicken is literally the best thing ever! Your family will love the variety of flavors and the juicy, tender meat, plus, you can even involve the kids in the marinade process! It’s a fun way to get everyone involved.
Customizable
Feel free to switch up the chicken pieces or experiment with spices. Maybe you’re feeling adventurous and want to add some cayenne pepper or use fresh herbs instead of dried ones. The possibilities are endless! Just clean out that fridge, what have you got?
Comfort Food
With all the warm spices and that crispy skin, this dish is comforting and homely, perfect for chilly nights. It will fill you up with warmth, making it an instant favorite in your home.
Serving & Storage Tips
What to Serve With This
This Lebanese Chicken pairs super well with a light salad, some fluffy rice, or warm pita bread. I love serving it with a zesty side of tabbouleh or even simple sautéed greens for a complete meal!
Storage
Leftovers? Yes, please! This chicken keeps beautifully in the refrigerator for up to 4 days. Just store it in an airtight container, and you’re all set for future lunches or quick dinners.
Reheating Instructions
To reheat, all you need to do is pop it back in the oven at 180°C (350°F) for about 15-20 minutes until it’s warmed through. You can also microwave it on medium until it’s hot, but I prefer the oven to get that skin crispy again!
Freezer Friendly
Yes, this is freezer-friendly! Just allow the cooked chicken to cool completely before packing it into freezer-safe bags. It will keep well for about 3 months. When you’re ready to eat, thaw it overnight in the fridge before reheating.
This Lebanese Chicken is sure to become your new favorite recipe that your family will want again and again! Whether it’s a busy night or you’re looking to impress at dinner, it’s a surefire hit.
Happy cooking, friends! Enjoy every bite! And for more recipes, follow us on Pinterest.
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Easy Lebanese Chicken
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A simple and delicious one-pan Lebanese chicken recipe, perfect for busy weeknights.
Ingredients
- 1.5 kg bone-in, skin-on chicken thighs and drumsticks
- 4 large cloves garlic, minced
- 80 ml fresh lemon juice
- 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
- 1 large onion, sliced thin
- 1 lemon, sliced for serving
- 1 small handful fresh flat-leaf parsley, chopped
Instructions
- Whisk together garlic, lemon juice, olive oil, cumin, paprika, coriander, cinnamon, black pepper, and salt in a large mixing bowl.
- Pat chicken pieces dry with paper towels.
- Add the chicken to the marinade and massage it into every piece.
- Cover the bowl with plastic wrap and let marinate in the refrigerator for at least 2 hours.
- Preheat your oven to 220°C (425°F).
- Scatter sliced onion in a large baking dish.
- Arrange marinated chicken pieces on top of the onions.
- Pour remaining marinade over the chicken.
- Roast in the preheated oven for 35-40 minutes until the skin is golden brown.
- Let chicken rest for 5-10 minutes before serving.
- Garnish with parsley and serve with lemon wedges.
Notes
Feel free to customize the chicken pieces or spices based on your preference or what you have on hand.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Lebanese
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 120mg