| Prep Time | 15 minutes |
| Cook Time | 50 minutes |
| Servings |
people
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Ingredients
For chicken:
- 1 kg skin-on bone-in chicken thighs or legs
- 2 tbsp olive oil
- 2½ tsp salt
- 1–2 tsp pepper powder
- 2 red onions sliced medium
- 4 cloves garlic roughly chopped
- 1 tbsp Lemon chopped preserved l
- 1 Lemon sliced thinly
- ¼ cup slivered almonds or pine nuts
- Parsley finely chopped for garnish
Ingredients
For chicken:
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Instructions
- Preheat the oven at 204° C. In a bowl, add olive oil, salt and 7-spice mix. Now, add chicken and toss well. Add onion, garlic, preserved lemon and sliced lemon and mix well. Spread the mixture on a parchment-lined baking tray.
- Bake the chicken for about 35-45 minutes until well cooked. Then, broil for a few minutes to give the skin a crispy, golden texture. If necessary, turn the chicken in between while cooking.
- Toast the chopped almonds or pine nuts in a teaspoon of butter or olive oil. Season with salt and pepper and set aside. On a platter, place the baked chicken with the onions and lemon slices scattered around. If any juices are left in the pan, pour over the arranged chicken.
- Garnish with the toasted nuts and parsley leaves. Serve with Lebanese rice or pita bread and yoghurt sauce.
Recipe Notes
Recipe Tips You can also use boneless and skinless chicken breasts and thighs. However, the cooking time will then reduce to 20-25 minutes for skinless chicken breasts and 30-35 minutes for boneless chicken thighs. Share your version of this recipe Have you tried the Lebanese chicken? Do let us know how you make this recipe by sharing your version with us. Frequently Asked Questions What can I use instead of parsley? You can use fresh coriander leaves or basil leaves instead of parsley. Is preserved lemon necessary for this recipe? Yes. However, if preserved lemon isn’t available, you can use lemon zest or pickled lemon as a substitute.