If you’re after a weeknight dinner that absolutely bursts with bright Mediterranean flavor, you have to try Lebanese Lemon Garlic Chicken. This dish delivers juicy, golden-roasted chicken infused with lemon, zesty spices, and plenty of fragrant garlic, all finished with fresh parsley for an irresistible pop of color. Whether you’re new to Middle Eastern cooking or just looking to mix up your regular meal rotation, Lebanese Lemon Garlic Chicken is a sure-fire hit that tastes like it came straight from your favorite bistro, but couldn’t be easier to make at home.
Ingredients You’ll Need
What I love most about this recipe is how simple but essential every ingredient is. Each one plays a starring role, adding zest, aroma, or savory depth that makes Lebanese Lemon Garlic Chicken such a standout dish. Here’s what you’ll need and why:
- Chicken thighs or drumsticks: Bone-in, skin-on pieces keep the chicken extra juicy and ensure crispy, savory skin after roasting.
- Fresh lemon juice: The star of the marinade, this gives the chicken its fresh, tangy brightness.
- Lemon zest: For an extra punch of citrus flavor that infuses right into the meat.
- Minced garlic: This is where the “garlic” part comes alive, adding rich, aromatic depth to every bite.
- Olive oil: Helps the marinade cling to the chicken and promotes an even, golden roast.
- Ground coriander: Brings a subtle citrusy, floral note that’s signature for Lebanese seasonings.
- Ground cumin: Adds warmth, earthiness, and a distinctly Middle Eastern backbone to the marinade.
- Paprika: Lends a subtle smokiness and beautiful color to the finished dish.
- Turmeric: For a golden hue and gentle, earthy spice that complements the lemon beautifully.
- Salt: Essential for bringing all the flavors together and enhancing every ingredient.
- Black pepper: Adds a gentle bite and rounds out the spice mix.
- Chopped fresh parsley (for garnish): Brings freshness and a lovely finishing touch of color.
How to Make Lebanese Lemon Garlic Chicken
Step 1: Create the Flavorful Marinade
Start by reaching for a large mixing bowl. Whisk together the lemon juice, lemon zest, minced garlic, olive oil, coriander, cumin, paprika, turmeric, salt, and black pepper. This fragrant blend is what gives Lebanese Lemon Garlic Chicken its unmistakable punch of flavor — don’t rush it! Take a moment to enjoy the citrusy aroma as everything comes together.
Step 2: Marinate the Chicken
Add your bone-in, skin-on chicken pieces to the bowl. Toss really well, making sure every nook and cranny is coated in that vibrant marinade. Cover the bowl tightly and let the chicken soak up all those incredible flavors in the refrigerator for at least 1 hour; if you have extra time, marinate it overnight for even deeper flavor. This step is where magic happens, letting all the spice and citrus infuse right into the chicken.
Step 3: Arrange and Prep for Roasting
Preheat your oven to 400°F (200°C). Line a baking dish or sheet pan with parchment paper for easy cleanup. Remove the chicken from the marinade and arrange the pieces in a single layer, skin side up, so they roast evenly and the skin gets wonderfully crisp.
Step 4: Roast to Perfection
Slide the chicken into the hot oven and let it roast for 35 to 45 minutes, until the skin is deeply golden and a thermometer in the thickest part reads 165°F (74°C). If you crave extra-crispy skin, pop the chicken under the broiler for 2 to 3 more minutes at the end — just keep a close eye on it so all that lovely flavor doesn’t go too far.
Step 5: Finish and Serve
Once your Lebanese Lemon Garlic Chicken is out of the oven, scatter over a generous sprinkle of fresh chopped parsley. Serve immediately while it’s piping hot and at its juicy best, letting the lemony steam tease everyone around your table.
How to Serve Lebanese Lemon Garlic Chicken
Garnishes
A final touch of vibrant fresh parsley is classic, but you could also add a few extra lemon wedges or a dusting of sumac for tangy color. The little pops of green and gold make every plate look and taste even more spectacular.
Side Dishes
Lebanese Lemon Garlic Chicken pairs beautifully with fluffy rice pilaf, a simple couscous, or roasted potatoes. It’s also delicious alongside a cucumber yogurt salad for coolness, or some quick-pickled red onions and warm pita to scoop up every last drop of sauce.
Creative Ways to Present
If you’re feeding a crowd, try serving the chicken over a big platter of herbed rice, then arrange lemon slices and parsley artfully on top for a feast-worthy centerpiece. For something lighter, shred leftovers and toss into leafy green salads or scoop into wraps with crisp veggies and a dollop of garlic sauce.
Make Ahead and Storage
Storing Leftovers
Leftover Lebanese Lemon Garlic Chicken stores wonderfully. Let the chicken cool completely, then refrigerate in an airtight container for up to 3 days. You’ll find the flavors mellow and deepen overnight, making for a delicious next-day lunch.
Freezing
If you want to prep ahead, place cooled chicken pieces in a freezer-safe container or bag, separating with parchment if stacking. Properly stored, Lebanese Lemon Garlic Chicken will keep in the freezer for up to 2 months. Thaw in the fridge overnight before reheating.
Reheating
Reheat gently in a 350°F (175°C) oven, covered loosely with foil to prevent drying out, for about 15 minutes or until warmed through. For a speedy option, the microwave works, too — just add a splash of water so the chicken stays juicy.
FAQs
Can I use boneless, skinless chicken instead?
Sure! While bone-in, skin-on pieces give Lebanese Lemon Garlic Chicken its classic juicy texture and extra flavor, boneless works in a pinch. Just reduce cook time to avoid drying out the meat, and watch for golden edges.
How long should I marinate the chicken for best flavor?
One hour gets you plenty of zing, but overnight marinating really lets all the flavors penetrate. If you can plan ahead, go for overnight; the difference is noticeable and so worth it.
Is this recipe spicy?
Nope — Lebanese Lemon Garlic Chicken is more about citrus, garlic, and fragrant warm spices than heat. If you like things spicy, a pinch of chili flakes or cayenne in the marinade will do the trick!
What can I do with leftovers?
Leftovers are incredibly versatile. Try shredding cold chicken over salads, stuffing it into pita with crunchy veggies, or even tossing pieces into a grain bowl for a hearty packed lunch.
Can I grill Lebanese Lemon Garlic Chicken instead of roasting?
Absolutely! This recipe adapts perfectly for the grill. Preheat to medium-high, oil the grates, and cook chicken about 6 to 8 minutes per side, or until charred and cooked through for a lovely smoky twist.
Final Thoughts
I can’t recommend making Lebanese Lemon Garlic Chicken enough — it’s one of those dishes that brings big flavor with minimal effort. Whether you’re looking for a meal to impress guests or just want something to brighten your weeknight, give this recipe a try and enjoy every tangy, garlicky, golden bite!
Print
Lebanese Lemon Garlic Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Lebanese
- Diet: Non-Vegetarian
Description
Tender and flavorful Lebanese lemon garlic chicken with a blend of aromatic spices, roasted to perfection for a delightful main course.
Ingredients
Chicken:
- 2 lbs bone-in, skin-on chicken thighs or drumsticks
Marinade:
- 1/4 cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 6 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon turmeric
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Garnish:
- 2 tablespoons chopped fresh parsley
Instructions
- Marinate the Chicken: Whisk together lemon juice, lemon zest, garlic, olive oil, coriander, cumin, paprika, turmeric, salt, and pepper. Toss chicken in the marinade, cover, and refrigerate for at least 1 hour.
- Roast: Preheat oven to 400°F. Place chicken on a baking dish lined with parchment. Roast for 35–45 minutes until golden and cooked through. Broil for crispiness if desired.
- Garnish and Serve: Garnish with parsley and serve hot.
Notes
- This dish goes well with rice, couscous, or cucumber yogurt salad.
- For more flavor, marinate the chicken overnight.
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