Lebanese cooks discovered that garlic's allicin compounds actually multiply when mixed with lemon acid, creating deeper flavor.
Garlic Lemon Chicken
Savor the zesty goodness of our Garlic Lemon Chicken, where succulent chicken thighs are infused with a bright burst of fresh lemon and aromatic garlic. This mouthwatering dish is not only super easy to whip up but also guarantees a juicy, flavor-packed experience that’ll have your family coming back for seconds. Perfect for a cozy dinner or a festive gathering, it's a must-try for any chicken lover!
Prep
15
min
Cook
75
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- 1 whole head of garlic (approx. 10-12 cloves)
- Juice of 3 large juicy lemons or ½ a cup
- 4 large potatoes sliced or quartered
- 1/2 cup water (120 ml)
🥩Meat & Seafood(1)
- 1.5kg chicken pieces of your choice (3.31 lbs)
🫙Pantry Staples(1)
- 1/2 cup olive oil (120 ml)
🧂Spices & Seasonings(6)
- 1 teaspoon dry oregano (5 ml)optional
- 1/2 teaspoon garlic powder (2.5 ml)optional
- 1/2 teaspoon onion powder (2.5 ml)optional
- 1 tablespoon paprika (15 ml)optionalpoultry seasoning
- 2 tablespoons of your favourite poultry seasoning (30 ml)optional
- 1 teaspoon salt (5 ml)
👨🍳 Instructions
- 1
Combine chicken & potatoes in a large baking dish with the spices, a drizzle of olive oil & salt to taste.
- 2
Bake uncovered at 200°C for 30 minutes.
- 3
While the chicken is in the oven, make the dressing by smashing garlic with 1 teaspoon of salt until it forms a paste. Add it to a jug with the olive oil, lemon juice & water and whisk well.
- 4
Remove chicken from the oven & pour sauce over, turning chicken & potatoes to coat, ensuring skin side of the chicken is facing up.
- 5
Reduce oven temperature to 180°C and place tray back into the oven uncovered for another 45 minutes to 1 hour or until chicken is cooked and has a nice color.
- 6
Garnish with parsley & lemon wedges, serve with Lebanese bread & salad.
💡 Pro Tips
- ✓Start at 200°C for the first 30 minutes to render chicken fat and crisp the skin, then reduce to 180°C to prevent the garlic in your sauce from burning while allowing deeper flavor penetration.timing200°C then 180°C
- ✓Smash garlic with coarse salt using the flat side of your knife to break cell walls and create a smooth paste - this releases 3x more allicin compounds than mincing alone.technique3x more allicin
- ✓Add the lemon-garlic sauce only after the initial 30-minute sear because acidic marinades denature proteins and prevent proper browning through the Maillard reaction.timing30 minutes
- ✓Ensure chicken reaches an internal temperature of 165°F (74°C) at the thickest part of the thigh, where collagen needs time to convert to gelatin for optimal texture.technique165°F/74°C
- ✓Keep chicken skin-side up after adding sauce so steam escapes downward, maintaining crispness while the flesh below braises in the aromatic liquid.technique
Share this recipe
Prep
15
min
Cook
75
min
Serves
4
people
Level
intermediate
Share this recipe
Lebanese cooks discovered that garlic's allicin compounds actually multiply when mixed with lemon acid, creating deeper flavor.
Garlic Lemon Chicken
Savor the zesty goodness of our Garlic Lemon Chicken, where succulent chicken thighs are infused with a bright burst of fresh lemon and aromatic garlic. This mouthwatering dish is not only super easy to whip up but also guarantees a juicy, flavor-packed experience that’ll have your family coming back for seconds. Perfect for a cozy dinner or a festive gathering, it's a must-try for any chicken lover!
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- 1 whole head of garlic (approx. 10-12 cloves)
- Juice of 3 large juicy lemons or ½ a cup
- 4 large potatoes sliced or quartered
- 1/2 cup water (120 ml)
🥩Meat & Seafood(1)
- 1.5kg chicken pieces of your choice (3.31 lbs)
🫙Pantry Staples(1)
- 1/2 cup olive oil (120 ml)
🧂Spices & Seasonings(6)
- 1 teaspoon dry oregano (5 ml)optional
- 1/2 teaspoon garlic powder (2.5 ml)optional
- 1/2 teaspoon onion powder (2.5 ml)optional
- 1 tablespoon paprika (15 ml)optionalpoultry seasoning
- 2 tablespoons of your favourite poultry seasoning (30 ml)optional
- 1 teaspoon salt (5 ml)
👨🍳 Instructions
- 1
Combine chicken & potatoes in a large baking dish with the spices, a drizzle of olive oil & salt to taste.
- 2
Bake uncovered at 200°C for 30 minutes.
- 3
While the chicken is in the oven, make the dressing by smashing garlic with 1 teaspoon of salt until it forms a paste. Add it to a jug with the olive oil, lemon juice & water and whisk well.
- 4
Remove chicken from the oven & pour sauce over, turning chicken & potatoes to coat, ensuring skin side of the chicken is facing up.
- 5
Reduce oven temperature to 180°C and place tray back into the oven uncovered for another 45 minutes to 1 hour or until chicken is cooked and has a nice color.
- 6
Garnish with parsley & lemon wedges, serve with Lebanese bread & salad.
💡 Pro Tips
- ✓Start at 200°C for the first 30 minutes to render chicken fat and crisp the skin, then reduce to 180°C to prevent the garlic in your sauce from burning while allowing deeper flavor penetration.timing200°C then 180°C
- ✓Smash garlic with coarse salt using the flat side of your knife to break cell walls and create a smooth paste - this releases 3x more allicin compounds than mincing alone.technique3x more allicin
- ✓Add the lemon-garlic sauce only after the initial 30-minute sear because acidic marinades denature proteins and prevent proper browning through the Maillard reaction.timing30 minutes
- ✓Ensure chicken reaches an internal temperature of 165°F (74°C) at the thickest part of the thigh, where collagen needs time to convert to gelatin for optimal texture.technique165°F/74°C
- ✓Keep chicken skin-side up after adding sauce so steam escapes downward, maintaining crispness while the flesh below braises in the aromatic liquid.technique