Description
A succulent Middle Eastern roast chicken dish infused with bold garlic, fresh lemon, and aromatic spices. Features crispy golden skin, juicy meat, and jammy caramelized onions served in one pan.
Ingredients
Bone-in chicken thighs and drumsticks (1.5 kg)
Garlic cloves (4 large, minced)
Fresh lemon juice (80 ml / ~2 large lemons)
Extra virgin olive oil (60 ml)
Ground cumin (2 tsp)
Sweet paprika (2 tsp)
Ground coriander (1 tsp)
Thinly sliced yellow onions (2 large)
Salt (to taste)
Black pepper (to taste)
Instructions
Preheat oven to 220°C (425°F)
In a large bowl, combine lemon juice, garlic, cumin, paprika, coriander, 30 ml olive oil, salt, and pepper
Submerge chicken pieces in the marinade, ensuring even coating
Cover and refrigerate for 2 hours
Heat remaining 30 ml olive oil in a roasting pan
Arrange sliced onions in the pan, then place marinated chicken on top (skin side up)
Roast for 35-40 minutes until skin is golden and crisp, internal temperature reaches 74°C (165°F)
Rest for 10-15 minutes before serving
Notes
For optimal crispiness, pat chicken dry before roasting
Use a meat thermometer for food safety
Serve with tahini sauce or pita bread
Leftovers store in airtight containers for 3-4 days
- Prep Time: 135
- Cook Time: 40
- Category: Chicken Recipes
- Method: Roasting
- Cuisine: Middle Eastern (Lebanese)