• Prep Time: 15 minutes
• Cooking Time: 45 mins

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

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