Lebanese Lemon Garlic Chicken is one of those dishes I think every Lebanese person loves. I honestly don’t know anyone who doesn’t. It’s tangy, it’s bold, it’s garlicky — and the more garlic, the better. When that lemon and garlic sauce, the zoum hits the tray, it creates this golden, punchy juice that you grab with a piece of bread and dip straight into. That flavour stays with you forever. It’s a childhood memory on a plate.
I make Lebanese Lemon Garlic Chicken when I want something simple but full of flavour. First, the chicken and potatoes roast together. Then you pour over that fresh lemon, garlic and oregano mix and let the oven finish the job. As a result, you get juicy chicken, soft potatoes and that glossy, garlicky sauce at the bottom of the pan.
If you love bold chicken recipes, you’ll also love my Shish Tawook Chicken Wraps — tender grilled chicken, garlic toum, hot chips and crunchy pickles wrapped in warm pita. It’s simple, bold and packed with flavour. And if you’re after something even more hands-off, my easy oven chicken and rice bake is the perfect no-fuss meal — everything goes into one pot and the oven does the work.
Step 1. Season the Chicken and Potatoes
Preheat the oven to 180°C (fan-forced) (350°F).
In a large oven tray, season the chicken pieces with salt. Drizzle over 3 tablespoons of olive oil and sprinkle with 2 teaspoons of paprika. Massage everything well so the chicken is evenly coated. Scatter the potato wedges over the top, season them with salt and the remaining 1⁄2 teaspoon of paprika, mix gently, then tuck the wedges in between the chicken pieces so they cook evenly.
Step 2. First Roast
Place the tray in the oven and roast for 45 minutes. The chicken should begin to brown and the potatoes should start to soften.
Step 3. Add the Lemon Garlic Sauce and Finish Cooking
While the chicken is roasting, crush the garlic and mix it in a bowl with the lemon juice, water, olive oil and dried oregano. Stir well to combine. After 45 minutes, remove the tray from the oven and drizzle the garlic and lemon mixture evenly over the chicken and potatoes. Return the tray to the oven and cook for a further 15 minutes, or until the chicken is cooked through and the sauce is fragrant and slightly reduced. Garnish generously with chopped parsley before serving.
A FEW THINGS YOU’LL WANT TO KNOW
Can I use different chicken pieces?
Yes. Traditionally it’s made with a whole chicken cut into pieces, but chicken chops, drumsticks or even a pre-cut pack works perfectly.
Can I reduce the garlic?
You can... but this dish is built on garlic. It’s meant to be bold. I always say just go for it.
How do I know three lemons equal one cup?
You don’t always know. Lemons vary. Juice what you have and measure it — top up if needed.
Do I have to use oregano?
No. If oregano isn’t your thing, use dried parsley or very finely chopped fresh parsley. Or leave it out altogether.
Do I have to add oil to the lemon garlic sauce?
I do, because that’s how my mum always made it and it gives the chicken a lovely shine. But if you really want to leave it out, you can. I just wouldn’t.
What is ‘zoum’?
It’s that lemon garlic juice sitting at the bottom of the tray. You tear off bread, grab a piece of chicken, and dip it straight in. That’s the best part.
Why add water to the sauce?
Water actually plays an important role. If you pour straight lemon juice and crushed garlic over hot chicken without diluting it, the garlic can turn blue. It’s completely harmless, but not very appealing. The water softens the acidity, protects the garlic, and helps create that beautiful glossy zoum at the bottom of the tray.
Can I use stock instead of water?
Yes, you can use stock if you like — it will give you more flavour. We use water mostly because it’s convenient and easier. Most people don’t always have stock ready to go, and this dish is meant to be simple and practical.
Fresh, zesty and made for sharing — this orzo salad is your new go-to for barbecues and entertaining.
Marinate the night before, slide it in the oven, and let it do all the work. Dinner sorted.
5 Responses
have you ever tried this with seafood?
no I have not! But that would be super delicous! I might jsut do that!
I made the chicken version 2 days ago for my girlfriend and I. It was very simple, fresh and delicious. Thank you for the recipe.
So glad you both loved it! Fresh and simple is exactly what it should be 🙌 Thank you for making it! I’m still thinking of your seafood idea too
🙂