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Glazed chicken drumsticks served over tabbouleh on a red platter

Lebanese Lemon Chicken Recipe with Garlic Marinade

Ben Goshawk
This Lebanese lemon chicken is marinated in eight cloves of garlic, fresh lemon juice and warm spices, then roasted at 190°C until glazed and falling off the bone. Blending the garlic into the lemon juice keeps it mellow rather than sharp. Marinate for at least four hours, or overnight, for the most tender result.
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Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Course Main
Cuisine Middle Eastern
Servings 4
Calories 582 kcal

Equipment

  • Baking / Roasting tray
  • Stick blender
  • Mixing bowl / Bowl
  • Kettle
  • Chef's knife
  • Chopping board
  • Paring / Small knife
  • Digital scales
  • Measuring spoons
  • Shot glass / Measure
  • Jug
  • Plate / Tray
  • Serving plate / Platter
  • Lid
  • Citrus juicer
  • Tongs
  • Wooden / Stirring spoon

Ingredients
  

  • 6 x pieces of chicken drumsticks, thighs
  • 1/2 bulb of garlic or 8 cloves
  • The juice of 3 to 4 lemons 1/2 cup / 125ml
  • 2 tablespoons or 30ml of olive oil
  • 2 x teaspoons of smoked paprika
  • 1 x teaspoon of ground cumin
  • 1 x teaspoon of ground coriander
  • 1 x teaspoon of cracked black pepper
  • 1/2 teaspoon of dried chilli flakes
  • 1 x teaspoon of fresh or dried thyme leaves
  • 4 x bay leaves
  • 1 x teaspoon of salt

Instructions
 

  • Peel the garlic and juice the lemons.
  • Add the garlic and lemon juice to a jug and blend with a stick blender until you have a smooth liquid with no large bits of garlic left.
  • Stir in the olive oil, smoked paprika, cumin, coriander, black pepper, chilli flakes, thyme, bay leaves and salt.
  • Prick the chicken a few times with a small knife, then add it to ziplock bags with the marinade, squeeze out the air and seal. Marinate in the fridge for at least 1 hour, ideally at least 4 hours or overnight.
  • Take the chicken out of the fridge to warm up a little and preheat your oven to 190C / 375F. Lift the chicken out of the marinade onto a roasting tray and season with a little salt, about half what you would normally use, as the marinade already contains some.
  • Roast for about 45 minutes, turning the chicken over and coating it in the pan juices halfway, until it is glazed, well cooked and falling off the bone.

Video

Nutrition

Serving: 1servingCalories: 582kcalCarbohydrates: 6.5gProtein: 38gFat: 44.6gSaturated Fat: 11.2gCholesterol: 220.5mgSodium: 768mgPotassium: 571mgFiber: 1.2gSugar: 1g
Keyword lebanese chicken recipe, lebanese lemon chicken, lebanese lemon garlic chicken, lemon garlic chicken
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