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 Lebanese SlawTabouli, Pita Bread, Baba Ganoush or Tzatziki

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. Roast or Grill!

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!

Lebanese 7 spice Blend

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.

The most important of the 7 spices include allspice, cinnamon and cumin.

Typical Spices in Lebanese 7-Spice:

  1. cumin
  2. cinnamon
  3. allspice
  4. coriander
  5. ground clove
  6. nutmeg
  7. cardamom

Other common substitutions/additions: Parika, black or white pepper, sumac

 

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.
Marinating Lebaneses 7 spice chicken

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.

 

how to make Lebanese 7-spice Chicken- on a sheet pan

The onions will carmelize, your kitchen will smell heavenly and the Lebanese Chicken will come out golden and crispy and full of flavorful juices.

7 spice chicken, roasted on a sheet pan

I love adding warm Marcona almonds to this, toasting them in a skillet and adding a little olive oil and salt. Pinenuts would be a good substitution.

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.

Happy Weekend.

xoxo

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Roasted Lebanese 7-Spice Chicken with caramelized onions, almonds and roasted lemon. A simple flavorful Lebanese-inspired dinner, with only 15 minutes of hands on time. #chicken #lebanesechicken #lebanesefood #7spice

Lebanese Chicken with 7-Spice

  • Author: Sylvia Fountaine| Feasting at Home
  • Prep Time: 15
  • Cook Time: 50
  • Total Time: 1 hour 3 minutes
  • Category: chicken, dinner recipes,
  • Method: roasted, grilled
  • Cuisine: Lebanese
  • Diet: Gluten Free

Description

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!


Ingredients

Scale
  • 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)
  • 12 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: 

These are in order of importance. Feel free to sub paprika (not smoked) for something, or leave the cardamom cloves or nutmeg out.


Instructions

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.


Notes

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.

Nutrition

  • Serving Size: skin-on, bone-in legs and thighs
  • Calories: 473
  • Sugar: 3.5 g
  • Sodium: 1084 mg
  • Fat: 35.7 g
  • Saturated Fat: 9 g
  • Carbohydrates: 11.5 g
  • Fiber: 3.2 g
  • Protein: 27.8 g
  • Cholesterol: 122.4 mg

Keywords: Lebanese chicken, Baharat chicken, recipe for middle eastern chicken, 7 spice chicken, seven spice chicken, 7-spice recipe,

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Hi, I'm Sylvia!

Chef and author of the whole-foods recipe blog, Feasting at Home, Sylvia Fountaine is a former restaurant owner and caterer turned full-time food blogger. She currently lives in the Pacific Northwest and shares seasonal, healthy recipes along with tips and tricks from her home kitchen.

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Comments

  1. I was looking for a recipe to use the rest of the 7 spice blend that I had made for a different meal and this was perfect!! Great keeper recipe. Actually had preserved lemons in the fridge which really add a nice flavor and texture. Thank you

  2. So different, so easy, and so yummy! Found this recipe to use on last minute dinner with boneless, skinless chicken thighs. Wow, can’t wait to make it again with some of the other accompaniment recipes suggested.

  3. This was absolutely delicious. My entire family loved it I used a combination of chicken thighs and legs because that’s what I had on hand. As per your suggestion re. the flexibility of spices, I added 1/2 tsp of paprika, but kept all other proportions the same.
    I served with a farroh/couscous/multigrain blend (absorbed the extra sauce well, plus the textures were great). My veggie was a roasted butternut squash, carrot, and sweet potato combination.The sweetness and texture went well, but would love suggestions about how to complement this dish with other veggies. Something green?

    1. I love this with grilled veggies- eggplant, peppers, zucchini. Roasted carrots, or Moroccan Beets would go nice here. You could always serve with wilted greens, maybe sprinkled with Dukkah?

  4. This chicken is amazing! So flavourful and easy to make.

    I’ve made SO many things from your blog and have never commented. But Sylvia you make me look (and feel) like a chef. 😀

    I really enjoy all the international flavours you bring and all the fresh ingredients that you use. My husband is always Uber excited when he knows I’m making one of your recipes! Thank you so much for providing us with delicious and nutritious dinner option! We love them all!!

  5. I made this tonight using chicken thighs. I didn’t have the lemon preserve but it still was great. I love middle Eastern food and will add this to my recipe file.

  6. How do I keep the edible lemon slices from being so drastically bitter? I’ve made this recipe 3 times, and twice the lemon slices have been so so bitter. Am I doing something wrong?

    I love the recipe. So delicious when I get it right.

    1. Hi John, it may be your lemons are not ripe? You could also try using Meyer lemons if you can get a hold of them?

  7. I made this recipe with chicken legs and backs attached. I used the grilling method in the notes.
    Thank you so much fir this fantastic and easy recipe! So much flavour without being overpowering. My family loved the chicken AND the grilled lemon and onion. Wow I even ate the peels!! So delicious and not bitter! I paired the chicken with couscous, cucumber, dill and lemon salad. Very refreshing and also makes a tasty lunch fir my son.

    1. Hi Julia- this recipe is actually baked, so you can use your oven!

  8. What can I used instead of “Lemon Preserve”, which I don’t have —– YET!! I saw someone use lemon curd, I don’t have that either? Would I destroy the recipe if I use something else???

  9. I made this last night for dinner, and it was sooo good! My daughter gifted me with homemade 7 spice for Christmas, so I used that. I didn’t have preserved lemons, so I used a scant tsp of lemon curd, and I finely chopped one lemondrop pepper (spicy, but excellent flavor. Hard to find, so I grow them. The plants are beautiful). I also used boneless, skinless chicken breasts, so I dusted them w/ baking soda and let sit for 20 minutes to tenderize first. So moist and juicy, going into my rotation for sure. 10 stars out of 5.

  10. Absolutely delicious!!! I made the spice mix and rubbed it on the chicken with olive oil, and then put it right on my grill. Will make this all the time now. Thank you!!

  11. The spice blend is incredible and really picks up that fantastic Middle Eastern flavour profile. I followed the chicken baking as specified and… oh my! The skin was perfectly crispy! I meal prepped this chicken for the week and I’m looking forward to my lunches. I’ll be making this again!

  12. This was very good. Thank you. I layered thinly sliced potatoes on the bottom of the tray. Came out great.
    Is 7 spice essentially baharat spice?

      1. I looked up my local (being in Israel) baharat ingredients and there are no Persian limes. (Which have a strong flavor my fam is not fond of). It’s just basically your seven spice mix so I think I’ll stick to baharat in this recipe. It’s a keeper! Thank you again!

  13. This was a great recipe. Flavorful and super easy (loved the Middle Eastern flavor profile). Very doable on a week night and enjoyed by the entire family. I used skinless boneless chicken thighs (what I had on hand) and reduced the cooking time to 30 mins plus a 5 minute broil, and they came out perfect.

  14. Looks like a great recipe… I have tried many of your others and they have been great… Question, I have all the ingredients to make your spice blend… But I also want to use Sumac, would you replace one of the others or just in addition? also how much?

  15. Flavorful spices, very quick dinner that taste like you’ve spent hours in the kitchen. Family loved it, but good enough for company! I made it with boneless, skinless chicken thighs and it took about 30 minutes to cook.

  16. I made this for dinner last night and served it with your wonderful tabbouleh and fluffy rice. The kitchen had a wonderful smell and it tasted wonderful. The meat-eaters had chicken and a tofu vegan version for myself.

  17. The smell that wafts through the house while this is in the oven is beyond heavenly. I’m adding this to my rotation.

    I substituted: boneless, skinless thighs, and red spring onions (from the farmer’s market!). Served it over quinoa, scrumptious.

  18. This recipe was easy to make and delicious. Thanks so much for sharing your talent!

  19. Sylvia, this was delicious. I have made so many of your recipes and they never disappoint. I shredded the chicken off the bone and we filled pitas with the chicken, beautifully caramelized onions and lemons, your mother’s wonderful tabouli recipe, and tzatziki sauce. Thank you! .

  20. Dinner tonight was this excellent chicken dish along with your za’atar cauliflower, tahini sauce, and baba ghanoush dishes. All your awesome recipes (except some instant falafel and pita). Even the kids loved it. THANKS for all your terrific recipes.