Lebanese Lemon Garlic Chicken
A flavorful dish combining zesty lemon, fragrant garlic, and warm spices, perfect for family dining.
Ingredients
For the Chicken
- 4 pieces Chicken (bone-in, skin-on) Thighs are preferred for juiciness, but drumsticks or boneless chicken can also be used.
- 4 cloves Fresh garlic Use fresh garlic, not powdered.
- 1 medium Lemon zest Use for brightness; can substitute with lime for a lighter option.
- 1/4 cup Lemon juice Freshly squeezed is best.
- 3 tablespoons Olive oil Can use avocado oil for a milder profile.
- 1 teaspoon Ground cumin Adjust based on preference.
- 1 teaspoon Ground coriander Adjust based on preference.
- to taste Salt Essential for enhancing flavors.
- to taste Pepper Essential for enhancing flavors.
Instructions
Preparation
- In a mixing bowl, combine minced garlic, lemon zest, juice, olive oil, ground cumin, and coriander.
- Add chicken pieces and toss to coat.
- Let marinate for at least 15 minutes in the fridge, or up to overnight.
Cooking
- Preheat the oven to 400°F (200°C).
- Arrange marinated chicken in a single layer in a baking dish, pouring any excess marinade over the top.
- Bake for about 30 minutes until the chicken is golden brown and cooked through.
Serving
- Garnish with fresh parsley or a sprinkle of sumac and serve.
Notes
Add bell peppers or zucchini during the last 20 minutes of baking for variation. Pair with rice or pita bread and a salad for a complete meal. Leftovers can be stored in an airtight container for up to 3 days in the fridge or 2 months in the freezer.