Prep Time Cook Time Total Time
10 Minutes 40 Minutes 50 Minutes
8 Chicken thighs I used bone-in chicken thighs
1 Lemon
2 Tablespoons lemon juice
½ Tablespoon garlic granules
2 medium onions
¼ cup olive oil sliced
1 Tablespoon Lebanese 7 spice
Salt and black pepper
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
Nutrition:
Dates Made: 2024-10-20
Original Recipe: https://www.thedinnerbite.com/lebanese-chicken-thighs/