Lebanese Roasted Chicken Recipes

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LEBANESE CHICKEN AND POTATOES



Lebanese Chicken and Potatoes image

A traditional Lebanese dish of baked chicken and potatoes, which I learned from my mum. Unbelievably simple, but ever so delicious.

Provided by guyworldwide

Categories     World Cuisine Recipes     Middle Eastern     Lebanese

Time 1h15m

Yield 6

Number Of Ingredients 7

8 cut up chicken pieces
8 medium potatoes, peeled and quartered
salt to taste
ground white pepper to taste
4 cloves garlic, crushed
½ cup extra virgin olive oil
1 cup fresh lemon juice

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Place chicken and potatoes in a large baking dish. Season generously with salt and white pepper.
  • In a bowl, stir together garlic, olive oil, and lemon juice. Pour over chicken and potatoes. Cover dish with foil.
  • Bake in preheated oven for 30 minutes. Remove foil, increase heat to 475 degrees F (245 degrees C), and cook until chicken and potatoes are golden, about 30 minutes.

Nutrition Facts : Calories 592.5 calories, Carbohydrate 53.9 g, Cholesterol 65.5 mg, Fat 30.5 g, Fiber 6.5 g, Protein 26.7 g, SaturatedFat 5.9 g, Sodium 80.7 mg, Sugar 3.2 g

LEBANESE CHICKEN WITH 7-SPICE



Lebanese Chicken with 7-Spice image

Lebanese Chicken with 7-spice, caramelized onions, almonds, and roasted lemon. A simple flavorful Lebanese-inspired dinner, with only 15 minutes of hands-on time. See notes for grilling!

Provided by Sylvia Fountaine| Feasting at Home

Categories     chicken

Time 1h3m

Number Of Ingredients 19

2 lbs chicken, skin on, bone-in thighs or legs (see notes, for boneless, skinless options )
2 tablespoons olive oil
2 1/2 teaspoons salt (use 1 teaspoon salt per pound of chicken plus an extra 1/2 teaspoon for the onions)
1-2 teaspoons cracked pepper
2 tablespoons Lebanese 7-spice ( see below)
1 extra-large red onion, sliced into 1/2 inch wedges
4 garlic cloves, rough chopped
1 tablespoon preserved lemon, chopped (totally optional)
1 lemon, sliced thinly
--
1/4 cup Marcona almonds, or slivered almonds or pinenuts
parsley for garnish
1 teaspoon cumin
1 teaspoon allspice
1 teaspoon cinnamon
1 teaspoon coriander
1/2 teaspoon ground cloves
1/2 teaspoon nutmeg
1/4 teaspoon cardamom

Steps:

  • Preheat oven to 400 F (see notes for grilling)
  • Place the chicken in a bowl and toss with olive oil, salt, and 7-spice mix. Add onion, garlic, preserved lemon and sliced lemon and toss again well. Spread out on a parchment-lined sheet-pan.
  • Bake for 35-45 minutes- or until cooked through. Broil for a few minutes to get the skin crispy and nicely golden, turning if necessary (especially if using skin-on chicken)
  • While the chicken is baking, warm and toast the almonds/pinenuts in a little butter or olive oil. Season with salt and pepper. Set aside.
  • Place the fragrant chicken on a platter, scattering with the onions and lemon slices (which are edible.) Pour any juices from the pan, over top. Garnish with the toasted nuts and sprinkle with a few parsley leaves.

Nutrition Facts : ServingSize skin-on, bone-in legs and thighs, Calories 473 calories, Sugar 3.5 g, Sodium 1084 mg, Fat 35.7 g, SaturatedFat 9 g, TransFat 0 g, Carbohydrate 11.5 g, Fiber 3.2 g, Protein 27.8 g, Cholesterol 122.4 mg

LEBANESE ROASTED CHICKEN



Lebanese Roasted Chicken image

A recipe I found on a low carb website that I've altered to fit our tastes. Time to marinate is not included in cooking time. This chicken is great in the oven as it is written, but works equally well on the grill.

Provided by LARavenscroft

Categories     Chicken Thigh & Leg

Time 55m

Yield 4 serving(s)

Number Of Ingredients 9

2 large lemons, juiced
6 tablespoons oil
6 garlic cloves, smashed
1 tablespoon fresh thyme, chopped (or 1 tsp dried)
1 teaspoon paprika
1 teaspoon cumin
1/2 teaspoon cayenne pepper
8 -10 chicken thighs, skinless and boneless
salt and black pepper, to taste

Steps:

  • Combine first 6 ingredients in a large plastic ziploc bag.
  • Add chicken and seal bag, then turn well to coat all pieces with the marinade.
  • Place bag in refrigerator for 8 to 24 hours, turning occasionally.
  • Remove bag from refrigerator one hour before baking.
  • Preheat oven to 450*.
  • Place the chicken in a roasting pan and season with salt and pepper.
  • Pour any remaining marinade over the chicken.
  • Roast for 15 minutes.
  • Reduce heat to 375* and continue to roast 30 minutes or more if necessary until chicken is done.
  • Baste with the pan juices every 10 or 15 minutes.

Nutrition Facts : Calories 600.8, Fat 49.5, SaturatedFat 10.7, Cholesterol 157.9, Sodium 145.9, Carbohydrate 6.2, Fiber 1.7, Sugar 1.2, Protein 33.5

LEBANESE CHICKEN



Lebanese Chicken image

Categories     Chicken     Bake     Marinate     Low Carb     Low/No Sugar     Lemon     Spice     Healthy     Bon Appétit

Yield Serves 4

Number Of Ingredients 8

3/4 cup fresh lemon juice
8 large garlic cloves, minced
2 tablespoons minced fresh thyme or 2 teaspoons dried
1 tablespoon paprika
1 1/2 teaspoons ground cumin
3/4 teaspoon cayenne pepper
2 3-pound chickens, split lengthwise, backbones removed and discarded
Lemon wedges

Steps:

  • Whisk fresh lemon juice, minced garlic, thyme, paprika, cumin and cayenne pepper in small bowl. Place chicken in 13x9x2-inch glass baking dish. Pour marinade over; turn chicken to coat. Cover and refrigerate at least 6 hours or overnight, turning occasionally.
  • Preheat over to 425°F. Transfer chicken and marinade to large roasting pan. Season chicken with salt and pepper. Bake until chicken is golden brown and cooked through, occasionally basting with pan juices, about 50 minutes. Transfer chicken to plates. Garnish with lemon. Pass pan juices separately.

LEBANESE CHICKEN



Lebanese Chicken image

Make and share this Lebanese Chicken recipe from Food.com.

Provided by Karen From Colorado

Categories     Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

4 boneless skinless chicken breasts
1/3 cup onion, chopped
1 clove garlic, minced
1 tablespoon butter or 1 tablespoon margarine
2 teaspoons orange zest
1/2 cup orange juice
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon allspice
2 tablespoons honey
1 cup couscous

Steps:

  • Rinse chicken and pat dry with paper towels.
  • Cook chicken, onion and garlic in the butter in a large skillet for about 6 minutes or until chicken is browned, turning once.
  • Add orange zest, orange juice and salt to skillet.
  • Bring to boil; reduce heat and simmer, covered, for 5 minutes.
  • Sprinkle cinnamon and all spice onto chicken.
  • Drizzle with honey.
  • Simmer uncovered for 5 to 7 minutes more or until chicken is tender and no longer pink.
  • Meanwhile, cook couscous according to package directions.
  • Top couscous with chicken and sauce before serving.

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