Description
A simple and delicious one-pan Lebanese chicken recipe, perfect for busy weeknights.
Ingredients
Scale
- 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