Name: Lebanese Lemon Garlic Chicken: A Delicious & Easy Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 55 min
Yield: 6-8 servings
Ingredients: 3 lbs boneless, skinless chicken thighs, cut into 1-inch pieces; 1/2 cup fresh lemon juice (about 3-4 lemons); 1/4 cup olive oil; 8 cloves garlic, minced; 1 tablespoon dried oregano; 1 teaspoon dried thyme; 1 teaspoon paprika; 1/2 teaspoon red pepper flakes (optional, for heat); 1 teaspoon salt, or to taste; 1/2 teaspoon black pepper, or to taste; 1 large red onion, cut into wedges; 2 bell peppers (any color), cut into 1-inch pieces; 1 zucchini, cut into 1/2-inch thick rounds; 1 yellow squash, cut into 1/2-inch thick rounds; 1 pint cherry tomatoes; 2 tablespoons olive oil; 1/2 teaspoon salt, or to taste; 1/4 teaspoon black pepper, or to taste; Fresh parsley, chopped (for garnish); Lemon wedges (for serving); Cooked rice, couscous, or pita bread (for serving)

Lebanese Lemon Garlic Chicken: Prepare to be transported to the sun-drenched shores of the Mediterranean with this vibrant and incredibly flavorful dish! Imagine succulent chicken, infused with the bright zest of lemon and the pungent kick of garlic, all perfectly balanced with aromatic herbs. It's a culinary experience that will tantalize your taste buds and leave you craving more.

This recipe isn't just about delicious food; it's about heritage. Lebanese cuisine is renowned for its fresh ingredients and simple yet elegant preparations, often reflecting the country's rich history and diverse cultural influences. Lemon and garlic are staples in Lebanese cooking, and this particular combination has been passed down through generations, each family adding their own unique touch.

What makes Lebanese Lemon Garlic Chicken so irresistible? It's the perfect harmony of flavors – the tangy lemon cuts through the richness of the chicken, while the garlic adds a delightful depth. The chicken itself becomes incredibly tender and juicy, making every bite a delight. Plus, it's surprisingly easy to make! Whether you're a seasoned chef or a beginner in the kitchen, this recipe is guaranteed to impress. The simplicity of the ingredients and the straightforward cooking process make it a weeknight winner, yet the sophisticated flavors elevate it to a dish worthy of a special occasion. Get ready to experience a taste of Lebanon in your own home!

Ingredients:

For the Chicken Marinade:

3 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
1/2 cup fresh lemon juice (about 3-4 lemons)
1/4 cup olive oil
8 cloves garlic, minced
1 tablespoon dried oregano
1 teaspoon dried thyme
1 teaspoon paprika
1/2 teaspoon red pepper flakes (optional, for heat)
1 teaspoon salt, or to taste
1/2 teaspoon black pepper, or to taste

For the Roasted Vegetables (optional):

1 large red onion, cut into wedges
2 bell peppers (any color), cut into 1-inch pieces
1 zucchini, cut into 1/2-inch thick rounds
1 yellow squash, cut into 1/2-inch thick rounds
1 pint cherry tomatoes
2 tablespoons olive oil
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste

For Serving:

Fresh parsley, chopped (for garnish)
Lemon wedges (for serving)
Cooked rice, couscous, or pita bread (for serving)

Marinating the Chicken:

Okay, let's get started! The key to incredibly flavorful Lebanese Lemon Garlic Chicken is a good marinade. This is where all the magic happens, so don't skip this step!

In a large bowl, combine the lemon juice, olive oil, minced garlic, oregano, thyme, paprika, red pepper flakes (if using), salt, and pepper. Whisk everything together really well until it's all nicely combined. This is your flavor bomb!
Add the chicken pieces to the bowl. Make sure all the chicken is coated evenly with the marinade. I like to use my hands to really massage the marinade into the chicken, ensuring every piece gets a good dose of flavor.
Cover the bowl with plastic wrap or transfer the chicken to a resealable bag. Place it in the refrigerator and let it marinate for at least 30 minutes. For the best flavor, I recommend marinating it for at least 2 hours, or even overnight. The longer it marinates, the more flavorful and tender the chicken will be. Trust me, it's worth the wait!

Preparing the Roasted Vegetables (Optional):

While the chicken is marinating, you can prepare the roasted vegetables. This is totally optional, but I highly recommend it because the vegetables roast up beautifully and complement the chicken perfectly. Plus, it makes for a complete and healthy meal!

Preheat your oven to 400°F (200°C).
In a large bowl, combine the red onion wedges, bell pepper pieces, zucchini rounds, yellow squash rounds, and cherry tomatoes.
Drizzle the vegetables with olive oil and season with salt and pepper. Toss everything together until the vegetables are evenly coated.
Spread the vegetables in a single layer on a large baking sheet. Make sure they're not overcrowded, or they'll steam instead of roast. If needed, use two baking sheets.

Cooking the Chicken and Vegetables:

Now for the fun part – cooking! You have a couple of options here: you can roast the chicken in the oven alongside the vegetables, or you can cook it in a skillet on the stovetop. I'll give you instructions for both methods.

Oven Roasted Method:

If you're roasting the vegetables, place the baking sheet with the vegetables in the preheated oven.
While the vegetables are roasting, remove the chicken from the marinade. You can discard the marinade.
After the vegetables have been roasting for about 15 minutes, add the chicken to the baking sheet with the vegetables. Spread the chicken pieces around the vegetables in a single layer.
Roast for another 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized. The internal temperature of the chicken should reach 165°F (74°C).

Skillet Method:

Heat a large skillet over medium-high heat. Add a tablespoon of olive oil to the skillet.
Remove the chicken from the marinade and discard the marinade.
Add the chicken to the hot skillet in a single layer. Don't overcrowd the skillet, or the chicken will steam instead of sear. If needed, cook the chicken in batches.
Cook the chicken for about 5-7 minutes per side, or until it's cooked through and nicely browned. The internal temperature of the chicken should reach 165°F (74°C).
If you're roasting the vegetables separately, they should be done around the same time as the chicken.

Serving:

Almost there! Now it's time to assemble and enjoy your delicious Lebanese Lemon Garlic Chicken.

Remove the chicken and vegetables from the oven or skillet.
Serve the chicken and vegetables over cooked rice, couscous, or with warm pita bread.
Garnish with fresh chopped parsley and lemon wedges.
Enjoy! This chicken is also fantastic in salads or wraps.

Tips and Variations:

Spice it up: If you like a little more heat, add more red pepper flakes to the marinade. You can also add a pinch of cayenne pepper.
Add more vegetables: Feel free to add other vegetables to the roasting pan, such as carrots, potatoes, or sweet potatoes.
Make it a one-pan meal: You can cook the rice or couscous directly in the oven with the chicken and vegetables. Just add the rice or couscous to the baking sheet along with some broth or water, and cook until the rice or couscous is tender.
Use different cuts of chicken: While I prefer chicken thighs for their flavor and tenderness, you can also use chicken breasts. Just be careful not to overcook them, as they can dry out easily.
Grill the chicken: For a smoky flavor, you can grill the chicken instead of roasting it or cooking it in a skillet. Marinate the chicken as directed, then grill it over medium heat until it's cooked through.
Make it ahead: You can marinate the chicken and chop the vegetables ahead of time. Store them separately in the refrigerator until you're ready to cook.
Lemon zest: Add the zest of one lemon to the marinade for an extra burst of lemon flavor.
Fresh herbs: If you have fresh oregano and thyme on hand, use them instead of dried. You'll need about 1 tablespoon of each, chopped.
Garlic powder: If you don't have fresh garlic, you can use garlic powder. Use about 1 teaspoon of garlic powder in the marinade.
Onion powder: Add 1 teaspoon of onion powder to the marinade for extra flavor.

Storing Leftovers:

If you have any leftovers (which is unlikely, because this chicken is so good!), store them in an airtight container in the refrigerator for up to 3 days. You can reheat the chicken in the microwave, oven, or skillet. It's also delicious cold in salads or sandwiches.

Nutritional Information (Approximate):

Please note that the nutritional information is an estimate and may vary depending on the specific ingredients you use and your portion sizes.

Calories: Approximately 400-500 per serving (depending on serving size and added vegetables)
Protein: 40-50g
Fat: 20-30g
Carbohydrates: 10-20g (depending on added vegetables and serving with rice/couscous/pita)

Enjoy your delicious and healthy Lebanese Lemon Garlic Chicken! I hope you love it as much as I do!

Conclusion:

This Lebanese Lemon Garlic Chicken isn't just another chicken recipe; it's a flavor explosion waiting to happen in your kitchen! The bright, zesty lemon, the pungent garlic, and the subtle warmth of the spices combine to create a truly unforgettable dish. I promise, once you taste it, you'll understand why I'm so passionate about sharing it with you. It’s a guaranteed crowd-pleaser, perfect for a weeknight dinner or a special occasion. But why is this recipe a must-try? Beyond the incredible taste, it's surprisingly simple to make. The marinade does most of the work, infusing the chicken with all that delicious flavor. And the best part? You probably already have most of the ingredients in your pantry! It’s a budget-friendly way to elevate your chicken game and impress your family and friends. This recipe is also incredibly versatile, lending itself to various cooking methods. You can bake it, grill it, or even pan-fry it – the choice is yours! Each method will yield slightly different results, but the core flavor profile will remain consistently delicious. Now, let's talk serving suggestions. I personally love serving this Lebanese Lemon Garlic Chicken with a side of fluffy couscous or fragrant basmati rice. The grains soak up all the flavorful juices from the chicken, creating a truly satisfying meal. A simple Greek salad with feta cheese and olives is also a fantastic complement, adding a refreshing contrast to the richness of the chicken. For a heartier meal, consider serving it with roasted vegetables like potatoes, carrots, and zucchini. The possibilities are endless! And if you're feeling adventurous, here are a few variations you might want to try. For a spicier kick, add a pinch of red pepper flakes to the marinade. If you prefer a sweeter flavor, a drizzle of honey or maple syrup can add a lovely touch. You can also experiment with different herbs and spices. A sprinkle of dried oregano or thyme can enhance the Mediterranean flavors, while a dash of cumin or coriander can add a hint of warmth and earthiness. Don't be afraid to get creative and make it your own! Another great variation is to use chicken thighs instead of breasts. Chicken thighs are naturally more flavorful and tend to stay moister during cooking. You can also use bone-in, skin-on chicken pieces for even more flavor and crispy skin. Just be sure to adjust the cooking time accordingly. I'm so confident that you'll love this recipe, and I can't wait to hear about your experience. So, go ahead, give it a try! Gather your ingredients, follow the simple steps, and prepare to be amazed. I truly believe that this Lebanese Lemon Garlic Chicken will become a staple in your recipe repertoire. Once you've made it, please come back and share your thoughts in the comments below. Did you make any variations? What did you serve it with? I'm always eager to learn from your experiences and see how you've made the recipe your own. Happy cooking! And remember, the most important ingredient is always love! Let me know what you think! I am sure you will love this recipe as much as I do.