Lebanese Lemon Garlic Chicken

Name: Lebanese Lemon Garlic Chicken
Prep time: 15 min
Cook time: 1 h
Yield: 8
Cuisine: Middle Eastern

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roubashahin.com.au

Mains

Tangy, garlicky Lebanese lemon chicken with potatoes and that irresistible zoum for dipping. Pure comfort.

PREP TIME

15 minutes

COOK TIME

1 hour

SERVES

About this recipe

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.

Ingredients

2 whole chickens, cut into 16 pieces
4 large potatoes, cut into wedges
2 1⁄2 teaspoons paprika, divided
Salt, to taste
3 tablespoons olive oil (for the chicken)
1⁄2 cup olive oil (for the garlic sauce)
1 cup freshly squeezed lemon juice (about 3 lemons)
2⁄3 cup water
3 teaspoons dried oregano
15 garlic cloves, crushed
Fresh parsley, finely chopped, for garnish

Notes from Rouba

Use any chicken pieces you like — whole chickens cut up, chicken chops or drumsticks all work.
Don’t be shy with the garlic. That’s the heart of the dish. Just make sure everyone at the table is eating it too.
Some lemons are juicy, some aren’t — adjust until you reach 1 cup.
I like adding oil in the sauce because it gives the chicken a beautiful gloss at the end.
Paprika is a must. It adds warmth and colour.

Method

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.