Name: Lebanese Roasted Chicken Thighs and Drumsticks with Lemon and Cumin Recipe
Prep time: 15 min
Cook time: PT-492311H29M5S
Total time: 2 h 55 min
Cuisine: Lebanese
Ingredients: 1.5 kg bone-in, skin-on chicken thighs and drumsticks; 4 large cloves garlic (minced); 80 ml fresh lemon juice (from about 2 large lemons); 60 ml extra virgin olive oil; 2 tsp ground cumin; 2 tsp sweet paprika; 1 tsp ground coriander; 0.5 tsp ground cinnamon; 0.5 tsp freshly ground black pepper; 1 tsp sea salt (plus more to taste); 1 large onion (thinly sliced); 1 lemon (cut into wedges, for serving); 1 small handful fresh flat-leaf parsley (chopped, for garnish)

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Introduction

This Lebanese Chicken recipe offers a vibrant mix of spices and fresh lemon that creates juicy, flavorful poultry with a crisp, golden skin. Perfect for a weeknight dinner or a special occasion, it brings a touch of Middle Eastern charm to your table.

A white plate holds a pile of grilled chicken pieces with a dark brown, slightly charred skin, showcasing a crispy texture. The chicken pieces form two noticeable layers: the bottom layer is packed with several pieces, while the top layer has fewer pieces, arranged to show the shiny, well-cooked surface. Sprigs of fresh green herbs are placed on top across the chicken, adding a pop of color. Bright yellow lemon wedges are placed between the chicken pieces around the edge of the plate. The plate sits on a white marbled surface with a few rustic wood textures visible at the plate’s edge. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5 kg bone-in, skin-on chicken thighs and drumsticks
4 large cloves garlic (minced)
80 ml fresh lemon juice (from about 2 large lemons)
60 ml extra virgin olive oil
2 tsp ground cumin
2 tsp sweet paprika
1 tsp ground coriander
0.5 tsp ground cinnamon
0.5 tsp freshly ground black pepper
1 tsp sea salt (plus more to taste)
1 large onion (thinly sliced)
1 lemon (cut into wedges, for serving)
1 small handful fresh flat-leaf parsley (chopped, for garnish)

Instructions

Step 1: In a large mixing bowl, whisk together the minced garlic, fresh lemon juice, olive oil, cumin, paprika, coriander, cinnamon, black pepper, and salt.
Step 2: Pat the chicken pieces completely dry with paper towels. Add the chicken to the bowl with the marinade and use your hands to massage it into every nook and cranny, making sure each piece is thoroughly coated.
Step 3: Cover the bowl with plastic wrap and let the chicken marinate in the refrigerator for at least 2 hours, and up to 8 hours (or overnight).
Step 4: When you’re ready to cook, preheat your oven to 220°C (425°F). Scatter the thinly sliced onion across the bottom of a baking dish. Arrange the marinated chicken pieces on top of the onions, skin-side up, making sure they aren’t crowded.
Step 5: Pour any remaining marinade from the bowl over the chicken. Roast in the preheated oven for 35-40 minutes. You’ll know it’s done when the skin is golden brown and crispy, and the internal temperature of the thickest part of the chicken reaches 75°C (165°F).
Step 6: Once out of the oven, let the chicken rest for about 5-10 minutes. Garnish with the fresh chopped parsley and serve with lemon wedges for an extra squeeze of bright, zesty flavor right at the table.

Tips & Variations

For extra flavor, marinate the chicken overnight to allow the spices to penetrate deeply.
You can substitute chicken thighs and drumsticks with bone-in chicken breasts if preferred—adjust cooking time accordingly.
Add a pinch of cayenne pepper to the marinade for a subtle heat boost.
Serve with a side of couscous or a fresh salad to complete the meal.

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through, taking care not to dry out the meat. This dish doesn’t freeze well due to the crispy skin, which may become soggy after thawing.

How to Serve

A white plate shows a meal with three layers: the bottom layer is light green shredded cabbage with small herb pieces mixed in, covering most of the plate; on the left side sits a well-cooked, golden brown roasted chicken leg with a slightly crispy and charred skin; the right side has several small roasted orange carrots with green dill leaves on top; behind the chicken leg, a bright yellow lemon slice leans against the cabbage. The plate is on a white marbled surface, with two lemon halves and fresh green herb sprigs nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless chicken for this recipe?

Yes, boneless chicken pieces can be used but reduce the roasting time to avoid drying out the meat. Keep an eye on them to ensure they stay juicy.

What if I don’t have ground coriander or cinnamon?

You can omit these spices if unavailable; the dish will still be flavorful thanks to the cumin, paprika, and lemon. However, coriander and cinnamon add depth and a unique warmth to the marinade.