Lebanese Roasted Chicken Thighs and Drumsticks with Lemon and Cumin Recipe
This Lebanese Chicken recipe features tender, bone-in chicken thighs and drumsticks marinated in a vibrant blend of garlic, lemon juice, and aromatic spices like cumin, paprika, and cinnamon. Roasted to golden perfection with a bed of sliced onions, the dish offers crispy skin and juicy meat, garnished with fresh parsley and served with lemon wedges for an uplifting finish. It’s a flavorful and authentic Middle Eastern dish perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Total Time: 2 hours 55 minutes (including minimum marinating time)
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Lebanese
Ingredients
Scale
For the Marinade and Chicken:
- 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
- Prepare the Marinade: In a large mixing bowl, whisk together the minced garlic, fresh lemon juice, olive oil, ground cumin, sweet paprika, ground coriander, ground cinnamon, freshly ground black pepper, and sea salt until well combined.
- Marinate the Chicken: Pat the chicken pieces completely dry with paper towels. Add the chicken to the marinade bowl and massage the mixture into every nook and cranny, ensuring each piece is thoroughly coated with the spices and lemon juice.
- Refrigerate: 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 for best flavor infusion.
- Preheat the Oven and Arrange: Preheat your oven to 220°C (425°F). Scatter the thinly sliced onion evenly across the bottom of a baking dish. Arrange the marinated chicken pieces on top of the onions skin-side up, spacing them so they are not crowded.
- Roast the Chicken: Pour any remaining marinade over the chicken. Roast in the preheated oven for 35-40 minutes, or until the skin is golden brown and crispy and the internal temperature of the thickest part reaches 75°C (165°F).
- Rest and Garnish: Remove the chicken from the oven and let it rest for 5-10 minutes. Garnish with freshly chopped flat-leaf parsley and serve with lemon wedges for an added burst of fresh citrus flavor.
Notes
- For more flavor, marinate the chicken overnight instead of just 2 hours.
- Ensure chicken pieces are spaced out in the baking dish to achieve crispy skin.
- Use a meat thermometer to verify doneness and avoid overcooking.
- Serve with rice, flatbread, or salad for a complete meal.
- Leftovers can be stored in the refrigerator for up to 3 days.
Keywords: Lebanese chicken, Middle Eastern chicken recipe, baked chicken thighs, lemon garlic chicken, spiced chicken
