Lebanese chicken with 7 spices, caramelised onion and lemon

Savour the rich and aromatic flavours of Lebanon with this 7-Spices roasted chicken recipe. A delightful way to bring the taste of the Middle East to your dinner table
  • Prep Time: 15 minutes
  • Cooking Time: 45 mins
• 2 lbs chicken, skin on, bone-in thighs and legs
• 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)
• 1–2 teaspoons cracked pepper
• 2 tablespoons Lebanese 7-spice
• 1 extra-large red onion, sliced into 1/2 inch wedges
• 4 garlic cloves, rough chopped
• 1 tablespoon preserved lemon, chopped
• 1 lemon, sliced thinly
• parsley for garnish
  1. Preheat oven to 200°C
  2. 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.
  3. 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)
  4. 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.
  5. Place the Lebanese spiced chicken on a platter, scattering with the onions and lemon slices (which are edible.)  Pour any juices from the pan, over top.

Almonds or pine nuts  are a delicious garnish but optional

Per serving
  • Calories: 470 kcal
  • Protein: 30g
  • Carbohydrates: 11.5g
  • Fat: 35g
  • Sugar: 3.5g

In this recipe:

Lebanese 7 spice is a flavourful blend of spices commonly used in Lebanese cuisine. Serve with a side of basmati rice, couscous or Lebanese Tabouli.

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