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Lebanese Chicken

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A flavorful Lebanese Chicken recipe marinated in aromatic spices and lemon, perfect for family gatherings and meal prep.

Ingredients

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  • 1.5 kg bone-in, skin-on chicken thighs and drumsticks
  • 4 large cloves garlic
  • 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
  • 1 lemon
  • 1 small handful fresh flat-leaf parsley

Instructions

  1. Whisk together the minced garlic, fresh lemon juice, olive oil, cumin, paprika, coriander, cinnamon, black pepper, and salt in a large mixing bowl.
  2. Pat the chicken pieces completely dry with paper towels.
  3. 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.
  4. Cover the bowl with plastic wrap and let the chicken marinate in the refrigerator for at least 120 minutes and up to 480 minutes (or overnight).
  5. Preheat your oven to 220°C (425°F).
  6. Scatter the thinly sliced onion across the bottom of a baking dish.
  7. Arrange the marinated chicken pieces on top of the onions, skin-side up, making sure they aren’t crowded.
  8. Pour any remaining marinade from the bowl over the chicken.
  9. 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).
  10. Let the chicken rest for about 5-10 minutes once out of the oven.
  11. Garnish with the fresh chopped parsley and serve with lemon wedges for an extra squeeze of bright, zesty flavor right at the table.

Notes

Ensure all ingredients are certified gluten-free and check for hidden gluten.

Nutrition

Find it online: https://www.glutenfreez.com/lebanese-chicken/