Lebanese Lemon Garlic Chicken
Lebanese Lemon Garlic Chicken
Ingredients
For the Zoum (Sauce)
- 15 garlic cloves, crushed
- 2/3 cup water
- 1 cup fresh lemon juice
- 1/2 cup olive oil
- 3 teaspoons dried oregano
For Garnish
- 1 fresh parsley, generous handful, chopped
Instructions
- 1
Preheat your oven to 180°C (fan-forced).
⏱️ 5 min•🌡️ 180
- 2
In a large roasting tray, season the 16 pieces of chicken generously with salt, 2 teaspoons of paprika, and a drizzle of olive oil. Massage the seasonings thoroughly into the chicken pieces.
⏱️ 5 min
- 3
Scatter the potato wedges in between the chicken pieces in the roasting tray. Season the potato wedges with additional salt and paprika to taste.
⏱️ 5 min
- 4
Place the roasting tray in the preheated oven and roast for 45 minutes. The chicken should be browned and the potatoes starting to soften. If needed, continue roasting for a few more minutes until desired browning and tenderness are achieved.
⏱️ 45 min•🌡️ 180
- 5
While the chicken and potatoes are roasting, prepare the zoum (sauce). In a medium bowl, combine the 15 crushed garlic cloves, 2/3 cup of water, 1 cup of fresh lemon juice, 1/2 cup of olive oil, and 3 teaspoons of dried oregano. Stir well to combine all ingredients.
⏱️ 10 min
- 6
Carefully remove the roasting tray from the oven. Pour the prepared zoum evenly over the chicken and potatoes in the tray.
⏱️ 2 min
- 7
Return the tray to the oven and continue roasting for an additional 15 minutes, allowing the sauce to meld with the chicken and potatoes and create a glossy zoum at the bottom of the tray.
⏱️ 15 min•🌡️ 180
- 8
Once cooked, remove the tray from the oven. Garnish generously with fresh chopped parsley.
⏱️ 1 min
- 9
Serve immediately with fresh bread for dipping into the delicious zoum.
Kitchen Tools
Lebanese Lemon Garlic Chicken
For the Zoum (Sauce)
- 15 garlic cloves, crushed
- 2/3 cup water
- 1 cup fresh lemon juice
- 1/2 cup olive oil
- 3 teaspoons dried oregano
For Garnish
- 1 fresh parsley, generous handful, chopped
Instructions
- 1
Preheat your oven to 180°C (fan-forced).
⏱️ 5 min•🌡️ 180 - 2
In a large roasting tray, season the 16 pieces of chicken generously with salt, 2 teaspoons of paprika, and a drizzle of olive oil. Massage the seasonings thoroughly into the chicken pieces.
⏱️ 5 min - 3
Scatter the potato wedges in between the chicken pieces in the roasting tray. Season the potato wedges with additional salt and paprika to taste.
⏱️ 5 min - 4
Place the roasting tray in the preheated oven and roast for 45 minutes. The chicken should be browned and the potatoes starting to soften. If needed, continue roasting for a few more minutes until desired browning and tenderness are achieved.
⏱️ 45 min•🌡️ 180 - 5
While the chicken and potatoes are roasting, prepare the zoum (sauce). In a medium bowl, combine the 15 crushed garlic cloves, 2/3 cup of water, 1 cup of fresh lemon juice, 1/2 cup of olive oil, and 3 teaspoons of dried oregano. Stir well to combine all ingredients.
⏱️ 10 min - 6
Carefully remove the roasting tray from the oven. Pour the prepared zoum evenly over the chicken and potatoes in the tray.
⏱️ 2 min - 7
Return the tray to the oven and continue roasting for an additional 15 minutes, allowing the sauce to meld with the chicken and potatoes and create a glossy zoum at the bottom of the tray.
⏱️ 15 min•🌡️ 180 - 8
Once cooked, remove the tray from the oven. Garnish generously with fresh chopped parsley.
⏱️ 1 min - 9
Serve immediately with fresh bread for dipping into the delicious zoum.