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