Lebanese Chicken with fragrant 7-Spice, caramelized onions, almonds and roasted lemon. A simple flavorful Lebanese-inspired dinner, with only 15 minutes of hands-on time, before roasting in the oven. (See recipe notes for grilling!) Serve this with Tabouli, Pita Bread, Baba Ganoush or Tzatziki!
To listen to the quiet spaces inside you, you must allow every part of your experience to be the way it is.~ Adyashanti
When I asked my husband what he wanted for dinner the other night, he very enthusiastically said “MEAT”! We’ve been fairly plant-based of late, but every so often his active body tells him he needs more protein.
There was a big batch of Tabouli in the fridge, which left me with some extra Lebanese 7-Spice that needed using up. So this is how this Lebanese Chicken with 7-Spice came to be. So probably not traditional, more like Lebanese-inspired. Not only was it very simple and easy to make – the flavors were lovely! 😊
Serve this with a side of basmati rice (the Middle Eastern Version) and Lebanese Tabouli and you’ll have yourself scrumptious dinner, simple enough for a weeknight, or special enough for Sunday Supper.
Here I’ve used bone-in, skin-on chicken but the recipe is easy to adapt if going boneless, skinless. Simply lessen the cooking time.
This would also be perfect on the grill, see recipe notes!
The recipe starts with Lebanese 7-Spice. If you are making the Tabouli I posted a few days ago, you’ll use this 7-spice in both. It’s simply a blend of 7 spices you most likely have in your spice rack. If you are missing one, don’t fret. I’ll give some alternatives in the recipe notes.
Like most spice blends, 7-spice varies from region to region, household to household. There are no set rules here, only preferences.
Typical Spices in Lebanese 7-Spice:
Once you’ve made the 7-Spice, then simply toss the chicken in a bowl with olive, oil, salt, pepper, 7-spice, onion wedges, garlic and lemon slices. If you have preserved lemon on hand, add a tablespoon or two.
Spread this out in a sheet pan and bake at 400F until cooked through about 40-45 minutes.
Then broil the skin until it gets golden and crispy.
The onions will carmelize, your kitchen will smell heavenly and the Lebanese Chicken will come out golden and crispy and full of flavorful juices.
Arrange on a platter, and pour the flavorful juices over top. Scatter with the roasted onions, roasted lemon slices (which are tasty), sprinkle with fresh parsley and the warm Marcona almonds.
The melting onions are really incredible, you could even double them up.
Serve Lebanese Chicken with:
We really enjoyed this, and hope you do too. Let me know your thoughts in the comments below.
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!
- 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
Seven Spice Recipe:
- 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
Preheat oven to 400 F (see notes for grilling)
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)
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.
CHICKEN: Feel free to use skinless boneless chicken, but note that cooking times will shorten, so just check sooner. 20-25 mins for skinless breasts, boneless 30-35 minutes for thighs.
GRILLING: Set grill to med-high. If grilling skin-on chicken, skip the oil, make a rub out of the salt, pepper and spices. Add 2 teaspoons granulated garlic to the rub. Make sure to use 1 teaspoon salt per pound of chicken. Rub spices generously over the chicken. In a bowl, toss the onions and lemon slices with a little olive oil, salt and pepper and a pinch of the 7-spice. Grease the bbq grates. Sear the skin side of the chicken until deeply marked, 3 minutes or so, turn over, move to a cooler part of grill (or lower heat to medium) and continue cooking, covered, until cooked through (to 165F). Grill the lemon slices and the onions, at the same time. Let chicken rest 10 minutes before serving. Platter like above.
If grilling skinless chicken, make a paste. Mix the salt, pepper, spices and 2 teaspoons granulated garlic in a bowl. Add just enough oil to make a thick paste, stir. Rub this paste all over the chicken. You could do this the day before for extra flavor. Grill like above, along with onions and lemon slices.
For a little heat, sprinkle with Aleppo chili flakes if you like.
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