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Oven Lebanese Lemon Chicken
Lebanese Lemon Chicken Header

This is a very good Chicken recipe for people who love Mediterranean type foods. A Vibrant dish to wake your taste buds up with that Lemony Garlic Kick. With the base Lebanese Marinade in place, the seasoning can be switched up depending on what type of Lebanese Chicken you’re up for.

Chicken Quarters

Made from Chicken Quarters, Thighs, or Legs/Drumsticks. If using the Thighs or Quarters, clean out the internal organs within the backbone section for cleaner tasting chicken. Check out my post on How to Prepare Chicken, which shows how to do this.

The Chicken can also be scored a few times to allow the Marinade to penetrate deeper into the Chicken, with or without the skin. If removing the skin, save it and place into a Ziploc bag to render fat from it for other dishes.

Lebanese Chicken Marinade

The base marinade consist of Lemon Juice, lots of Garlic, and Olive Oil. To this, various Herbs & Spices can be added to shape the Flavors.

The longer you marinate, the more the Lemon Juice will penetrate the chicken. We often let this marinate overnight but for those who want it toned down, then marinate for 1–2 hours.

Place the Chicken in the marinade and toss, cover and refrigerate or place the Chicken in a Ziploc bag with the Marinade, squeeze the air out and seal and refrigerate.

Lemon Chicken Marinade Base
Lemon Chicken Marinade Base

Lebanese Chicken Spices

The ingredients for the Herbs & Spices have evolved with me experimenting with this dish often.

The previous version had the following in it

  • 1 Tbl Paprika
  • 1/2 Tbl Coriander & Cumin
  • 2 tsp Thyme
  • 1 tsp Sea Salt & Savory
  • 3/4 tsp Cayenne Pepper
  • 1/2 tsp Sumac
  • 1/4 tsp Chili Flakes

I have changed this to dropping the Sumac, Chili Flakes and Cayenne Pepper. In place of, I now use Aleppo Chili Flakes & Black Pepper. This I believe to be even better than the previous version. The Aleppo Chili Flakes contribute so much and in combination with the Black Pepper to deliver just a touch of heat, not even noticeable. Although you could up the heat too.

Hot Aleppo

Aleppo

Aleppo Chili Flakes can be found at your local Middle eastern store. This is a really good pepper that I use in quite a few places because of the appearance and taste.

Adjust the Black Pepper to suit your heat level, or use in combination with Hot Aleppo instead of Sweet Aleppo. You can also adjust the Smoked Paprika to half smoked and half Hot Paprika. The recipe really is highly customizable.

  • 1 Tbl Smoked Paprika
  • 1/2 Tbl Coriander & Cumin
  • 2 tsp Thyme & Sweet Aleppo Chili Flakes
  • 1 tsp Sea Salt & Savory
  • 1/2 tsp Black Pepper

Combine the above Herbs & Spices with the base marinade and marinate the Chicken.

Adding Seasoning for Lebanese Lemon Chicken
Adding Seasoning for Lebanese Lemon Chicken

For different Flavor Profiles use Lebanese Za’atar, Lebanese Seven Spice or Lebanese Bharat seasoning or additional Herbs & Spices added in with the above.

The below is made with Lebanese Seven Spice seasoning in place of the seasoning used above with the 1 tsp of Sea Salt, since Seven Spice doesn’t typically contain salt.

Lebanese Chicken with Seven Spice
Lebanese Chicken with Seven Spice

How to make Lebanese Chicken Marinade

The base marinade consist of only three ingredients which are puréed and additional Herbs & Spices added in to marinate the Chicken with.

Garlic Lemon Juice and EVOO

Lebanese Lemon Chicken Marinade Base

  • 1 Head of Garlic
  • 3/4 C Lemon Juice
  • 1/4 C Extra Virgin Olive Oil
  1. Break apart the garlic into cloves and place them into a jar with a lid on and shake it like you mean it. This will help to peel the skin off the garlic. Empty the Garlic out onto the counter, clean the jar out and place the peeled garlic cloves back in.
  2. Add the Lemon Juice and Purée the Garlic & Lemon Juice.
  3. Add the Oil and Purée again. Empty into a marinating bowl and add the Herbs & Spices. Mix well and Marinate Chicken.
Lebanese Lemon Chicken Marinade
Lebanese Lemon Chicken Marinade

How to Cook Lebanese Lemon Chicken

Remove the Chicken from the marinade but set the marinade aside so more can be drizzled on halfway through the cook. Place the chicken on a broiler pan or pan with an inside rack to lift the chicken up from the pan.

Cook at 375 F for 45 minutes, flip the chicken over halfway through and drizzle more of the marinade on top. After the 45 minutes, shut the oven off but leave the chicken in the oven for 15–20 minutes.

If looking for a deeper char effect on the Chicken, cook at 425 F for 30 minutes, flip and cook another 30 minutes. Then remove the chicken from the oven and let rest 15–20 minutes. You can also just broil after the initial 45 minutes to your liking and then remove the chicken to rest.

Lebanese Lemon Chicken
Lebanese Lemon Chicken
Lebanese Lemon Chicken with Garlic Butter Rice
Lebanese Lemon Chicken with Garlic Butter Rice

Sides

Pick any one of the suggested sides below to serve with the Main Dish.

Garlic Butter Rice

Garlic Butter Rice

Done in a rice cooker with Maggi Chicken Bouillon & Garlic Butter. Or any other Rice Dish that will pair well.

Baked Potato Fries

Homemade Fries

Homemade Fries deep fried or use store bought thick cut fries to Air Fry.

Humina Salada

Salads

This one is the Humina Salada made with a base Vinaigrette and Hummus added to the dressing.

Hummus with Olive Oil and Summac

Hummus

Hummus is fantastic on the side to dip various vegetables into and Pita Bread. It can also be served under the Rice. Just schmear some Hummus on the plate and top with Rice.

Oven Baked Pita Bread

Pita Bread

Homemade or Store bought Pita Bread served on the side to dip into Hummus or strip the chicken and add it to the Humina Salada and stuff Pita Bread for a Lebanese Lemon Chicken Pita Pocket.

You can also heat the Pita up in a skillet, brush with butter and sprinkle Maritime Bagel Seasoning on top.

Roasted Garlic Broccoli

Roasted Broccoli

Roasted Broccoli with Garlic, Olive Oil, Salt & Pepper or other Roasted Vegetables.

Oven Lebanese Lemon Chicken

Lebanese Lemon Chicken

Lebanese Lemon Chicken marinated in Garlic, Lemon Juice & Olive Oil. Switch the seasoning out with Bharat, 7 Spice or Za'atar.
Servings: 4 portions
Prep10 minutes
Cook 45 minutes
Rest time20 minutes

Equipment

  • 1 Jar with a mouth opening just large enough to fit a stick blender
  • 1 Marinating bowl with lid
  • 1 Broiler Pan

Ingredients

  • 4 Chicken Quarters - Thighs or Drumsticks
  • 1 head Garlic
  • 3/4 C Lemon Juice
  • 1/4 C Olive Oil

Seasoning

  • 1 Tbl Smoked Paprika
  • 1/2 Tbl Coriander & Cumin
  • 2 tsp Thyme & Sweet Aleppo Chili Flakes - or use Hot Aleppo for spicier
  • 1 tsp Sea Salt & Savory
  • 1/2 tsp Black Pepper - or more for spicier

Instructions

  • Break apart the Garlic Cloves and place into a Jar with a lid. Shake really hard to peel the Garlic. Empty onto the counter, clean the jar out and place the Cloves back into the jar.
  • Add the Lemon Juice and Purée. Then add Oil and Purée. Empty into a marinating bowl and add the seasoning. Mix well and marinate chicken in the refrigerator for 2 hours or more.
  • Remove the Chicken from the marinade and place on a broiler pan, save some of the marinade for later.
  • Cook Chicken in a preheated oven at 375 F presentation side down for 25 minutes. Flip the chicken over and drizzle more marinade on top. Continue to cook for another 20 minutes.
  • Shut the oven off but leave the chicken in for 15–20 minutes before serving. Serve with your choice of sides.

Notes

If you are after a Char effect on the chicken, bake at 425 F for 30 minutes presentation side down, flip and drizzle more marinade on top to bake another 30 minutes. Then remove from the oven. Optionally, you can follow the instructions in the recipe and broil at the end for better control.
Course: Main Course
Cuisine: Lebanese, Mediterranean
Keywords: Baharat Chicken, Garlic and Lemon Chicken, Lebanese Chicken, Lebanese Lemon Chicken, Lemon Chicken, Mediterranean Chicken, Seven Spice Chicken, Zaatar Chicken
Author: JAH

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