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baked lebanese chicken thighs garnished with lemon slices in a rimmed enamel baking sheet.

Baked Lebanese Chicken

Ajoke
You will love this oven baked Lebanese chicken thighs, marinated with a special blend of Middle eastern homemade 7 spice. It is a very simple dish to make, flavorful and simply delicious. The chicken is marinated in the 7 spice blend and then baked in the oven to perfection.
5 from 5 votes
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Chicken
Cuisine Lebanese, Middle Eastern
Servings 4
Calories 650 kcal

Ingredients
  

  • 8 Chicken thighs I used bone-in chicken thighs
  • 1 Lemon
  • 2 Tablespoons lemon juice
  • 2 medium onions sliced
  • ¼ cup olive oil
  • 1 Tablespoon Lebanese 7 spice
  • Salt and black pepper

Instructions
 

  • Prep the chicken: Cut any visible fats and excess skin off the chicken thighs and transfer them to a Ziploc freezer bag
  • To the chicken, add Lebanese 7 spice, garlic granules, lemon juice, olive oil, salt, and pepper, and mix well until the chicken is coated in the marinade.
  • Let the chicken marinate: Place the freezer bag with the chicken in it, into a bowl (this will prevent any leaks) and into the fridge for a minimum of 4 hours, or overnight for best results.
  • When you are ready to cook the chicken, preheat the oven to 400F/205C and bring out the chicken from the fridge so it comes to room temperature.
  • Slice onions and lemons into rings and arrange in a rimmed baking sheet in a single layer.
  • Bake the chicken for 35-40 minutes or until the internal temperature registers 165F/73C flipping halfway through for a crispier skin.
  • Remove the chicken from the oven and rest for about 5 minutes for the juice to redistribute before serving. Serve with any other sides of your choice.

Air fryer Lebanese chicken instructions

  • Preheat the air fryer at 190C/385F for 3-5 minutes
  • Remove the air fryer basket for the air fryer and arrange the sliced onions and lemon rounds to make a bed for the chicken
  • arrange the chicken thighs on the lemon-onion bed skin side down and cook for 20-25 minutes flipping halfway through or until the internal temperature register 165F/73C. serve and enjoy

Notes

Note: substitute bone-in chicken thighs with chicken drumsticks, quarters, wings, or boneless chicken thighs or breasts.
Here is how to make your own Lebanese spice blend, combine the ingredients below until fully incorporated. store in an airtight container/jar for up to 6 months
1 Tablespoon allspice
1 Tablespoon cumin
1 Tablespoon coriander
½ Tablespoon cloves
½ Tablespoon nutmeg
½ Tablespoon cardamon
½ Tablespoon black pepper.

Nutrition

Calories: 650kcalCarbohydrates: 10gProtein: 38gFat: 51gSaturated Fat: 12gPolyunsaturated Fat: 9gMonounsaturated Fat: 25gTrans Fat: 0.2gCholesterol: 221mgSodium: 178mgPotassium: 604mgFiber: 2gSugar: 3gVitamin A: 192IUVitamin C: 22mgCalcium: 48mgIron: 2mg

Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.

Keyword how to make lebanese chicken, lebanese chicken, lebanese chicken thighs
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