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Looking down at a whole roasted chicken with browned skin, topped with lemon slices and whole garlic cloves, seasoned with cumin and paprika.

Lebanese Chicken

Crispy-skinned roasted chicken thighs and drumsticks marinated in lemon, garlic, and warm spices like cumin and cinnamon.
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Prep Time 15 minutes
Cook Time 40 minutes
Chill Time 10 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine Lebanese
Servings 4 servings

Ingredients
  

  • 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
 

  • Whisk marinade ingredients:

    Combine minced garlic, fresh lemon juice, olive oil, cumin, paprika, coriander, cinnamon, black pepper, and salt in a big bowl, whisking thoroughly.

  • Dry and coat chicken:

    Use paper towels to dry the chicken pieces thoroughly. Transfer the chicken to the bowl with the marinade and rub it in with your hands, ensuring every surface is evenly coated.

  • Refrigerate marinated chicken:

    Wrap the bowl with plastic film and refrigerate for a minimum of 2 hours, or up to 8 hours (overnight is fine).

  • Arrange chicken on onions:

    Preheat the oven to 425°F (220°C). Spread the thinly sliced onion over the base of a baking dish. Place the marinated chicken on top, skin side up, leaving space between pieces.

  • Roast until golden:

    Drizzle any leftover marinade from the bowl over the chicken. Roast for 35-40 minutes until the skin is golden and crisp, and the thickest part of the chicken reaches 165°F (75°C) internally.

  • Rest and garnish:

    Let the chicken rest for 5-10 minutes after removing from the oven. Sprinkle with chopped fresh parsley and offer lemon wedges for squeezing at the table.
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