If you love dishes that are simple to make, packed with flavor, and leave your kitchen smelling amazing, then this Lebanese Lemon Garlic Chicken is a must-try! The combination of zesty lemon, aromatic garlic, and warm Middle Eastern spices makes this dish a total crowd-pleaser. Plus, it’s an easy one-pan meal with tender chicken, hearty potatoes, and a delicious marinade that brings it all together.
This is the kind of recipe that feels fancy but is super simple to whip up perfect for busy weeknights or weekend gatherings. Let’s dive in!
Method
1. Preheat the Oven
First, preheat your oven to 425°F (220°C). This high temperature is key to getting that crispy, golden exterior on the chicken while keeping the inside juicy and tender. Make sure the oven is fully heated before placing your dish inside for the best results.
2. Make the Marinade
In a large mixing bowl, whisk together the olive oil, the juice of two fresh lemons, the minced garlic, and all the spices. This includes the 7-spices blend, cinnamon, paprika, salt, and black pepper. The blend of these spices creates the heart of this dish’s incredible flavor profile, with the 7-spices blend offering warmth and depth, the cinnamon adding a touch of sweetness, and the lemon giving the marinade a bright, zesty punch. The garlic ties everything together with its aromatic richness, making this marinade something you’ll want to coat every piece of chicken and potato with.
3. Coat the Chicken & Potatoes
Next, add the chicken drumsticks and quarter the potatoes and add them to the bowl with the marinade. Toss everything together, making sure that both the chicken and the potatoes are evenly coated with the marinade. Take the time to ensure the chicken pieces are thoroughly covered, as this is where all the flavor will infuse. The potatoes will soak up the marinade as they roast, and their edges will get wonderfully crisp.
4. Arrange in Baking Dish
Once the chicken and potatoes are well coated, transfer them into a large baking dish. Arrange everything in a single layer so that both the chicken and potatoes cook evenly and don’t steam. It’s important to spread them out so the heat can circulate around each piece, giving you that crispy skin on the chicken and golden edges on the potatoes. After everything is spread out, pour any remaining marinade from the bowl over the top of the dish to ensure the potatoes and chicken get all the goodness from the marinade.
5. Bake Covered, Then Uncovered
Now, cover the baking dish with aluminum foil and place it in the preheated oven. Bake it covered for about 40 minutes. The foil traps the steam, allowing the chicken to cook through and the potatoes to soften. After 40 minutes, carefully remove the foil and continue baking for an additional 10-15 minutes. This uncovered baking helps the chicken skin crisp up and turn golden brown while the potatoes finish cooking. Keep an eye on the chicken during this stage, as you want it crispy but not overdone.
6. Check for Doneness
After the final 10-15 minutes of baking, use a meat thermometer to check the temperature of the chicken. Insert the thermometer into the thickest part of the drumstick without touching the bone. The chicken should have reached 165°F (74°C). If it hasn’t reached that temperature, put it back in the oven for a few more minutes. Also, check the potatoes with a fork; they should be fork-tender when they’re done.
7. Serve & Enjoy!
Once the chicken has reached the correct temperature and the potatoes are tender, take the baking dish out of the oven. Let it rest for a couple of minutes to allow the juices to settle. Then serve everything warm don’t forget to drizzle some of the pan juices over the chicken and potatoes for extra flavor. The result is a dish that’s bursting with flavor and perfect for any meal!
Necessary Tools
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Baking dish (large enough for chicken and potatoes in a single layer)
- Aluminum foil
- Meat thermometer
- Knife and cutting board
Lebanese Lemon Garlic Chicken: A Flavor-Packed Family Favorite
Cuisine: LebaneseDifficulty: Easy6
servings15
minutes55
minutes1
hour10
minutesIngredients
8-10 chicken drumsticks
3-4 potatoes, quartered
1/4 cup olive oil
Juice of 2 lemons
8 garlic cloves, minced
1 tsp 7-spices blend (or allspice)
1/2 tsp ground cinnamon
1 tsp paprika
2 tsp salt
1/2 tsp black pepper
Directions
- Preheat the Oven: Start by preheating your oven to 425°F (220°C). This high heat will help the chicken get that crispy, golden finish while keeping the inside juicy.
- Make the Marinade: In a large mixing bowl, whisk together the olive oil, fresh lemon juice, minced garlic, and all the spices 7-spices blend, cinnamon, paprika, salt, and pepper. This creates the bold, zesty marinade that’s the heart of this dish.
- Coat the Chicken & Potatoes: Add the chicken drumsticks and quartered potatoes directly into the bowl with the marinade. Toss everything well until the chicken and potatoes are evenly coated. Make sure that every piece of chicken gets a nice layer of marinade this is where all the flavor comes from!
- Arrange in Baking Dish: Transfer the marinated chicken and potatoes into a large baking dish. Spread them out in a single layer this ensures that the chicken and potatoes cook evenly. Don’t forget to pour any leftover marinade from the bowl over the dish for extra flavor!
- Bake Covered, Then Uncovered: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 40 minutes. This allows the chicken to cook through and the potatoes to soften.
- Check for Doneness: Use a meat thermometer to check the chicken. It should read at least 165°F (74°C) at the thickest part of the drumstick. If it hasn’t quite reached that temperature, give it a few more minutes.
- Serve & Enjoy: Once done, remove the baking dish from the oven and let it rest for a couple of minutes. Then serve the chicken and potatoes warm, drizzled with some of the flavorful pan juices.
Notes
- Don’t overcrowd the baking dish: If the chicken and potatoes are stacked on top of each other, they’ll steam instead of roast. A single layer ensures even cooking and crispy edges.
- Check your potatoes: Depending on the size of your potato chunks, they might need a few extra minutes to fully soften. Poke them with a fork to check for tenderness.
- Adjust the lemon: Love it extra zesty? Add a third lemon. Prefer it milder? Stick with two. Lemon is the star here, but it’s flexible!
- Keep an eye when uncovered: Once you remove the foil, the chicken can brown quickly. Keep an eye on it to avoid burning while still getting that golden, roasted finish.
Serving Suggestions
- With Rice: Serve over a bed of Lebanese vermicelli rice to soak up the delicious lemony juices.
- Fresh Salad: A side of fattoush or tabbouleh brings freshness and a nice crunch.
- Yogurt Sauce: A dollop of garlic yogurt sauce or tzatziki adds creaminess and a cool contrast.
- Pita Bread: Use pita to scoop up the potatoes and juices trust me, you won’t want any sauce left behind!
Fun Fact
The famous Lebanese 7-Spice blend is a mix of warm spices like allspice, cinnamon, black pepper, nutmeg, cloves, coriander, and ginger. Each family has its own version, but it’s often used in Middle Eastern cooking to give dishes a deep, complex flavor.
Conclusion
This Lebanese Lemon Garlic Chicken is a recipe you’ll want to keep in your regular dinner rotation. It’s hearty, packed with bold flavors, and comes together with minimal fuss. The juicy chicken paired with soft, flavorful potatoes and that irresistible garlic-lemon combo is simply perfect. Whether you’re serving it for family dinner or a weekend get-together, it’s guaranteed to impress. So grab your baking dish, some lemons, and let’s get cooking! Your kitchen is about to smell amazing!
