Lebanese Chicken

Lebanese Chicken


A couple of weeks ago I had chicken out for dinner, but with no definite plans. It was a yard day for me, which is an all-day affair since I cut 10 acres of grass.  After I had showered off the dirt that covered me from head to toe, the last thing I wanted to do was to cook dinner.  It would have been a pizza delivery night, had we lived near enough a pizza place to make that happen.  While procrastinating, I scanned through Facebook and came across this recipe that a friend had shared.  It looked easy enough, and I happen to have all of the ingredients.  It was such a pleasant surprise…it was unbelievable!  I remember reading the serving suggestion to serve the chicken with the pan drippings.  Honestly, I thought that sounded so disgusting.  Wow, was I wrong!  I hate to admit it, but those fatty drippings were fabulous!  I have made this chicken twice already!   This dish would be terrific served with rice or mashed potatoes.

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Lebanese Chicken
  • 4 tbsp. extra virgin olive oil
  • 1 cut up whole chicken or 8 pieces (at least 4 pieces dark meat)
  • 1 medium onion, cut into wedges and layers separated
  • 2 Roma tomatoes, cut into wedges
  • 6 to 10 cloves garlic, leave half of them whole and mince the rest
  • ½ tsp. dried oregano
  • Juice of 1 large lemon
  • Salt and freshly ground black pepper
  • Carrots, peeled and cut into 2-inch pieces, if desired
  1. Preheat oven to 500°F.
  2. Drizzle 1 tbsp. olive oil on the bottom of a very large pan (I use a 12 x 15 metal pan with sides). Do not use glass or ceramic). Place chicken, skin side up, on the pan without overlapping or overcrowding. Place tomato wedges, onion pieces, garlic, and carrots, if using, around and in between chicken. Squeeze lemon over chicken and vegetables. Sprinkle with oregano, salt and pepper. Bake 20 to 30 minutes, or until internal temperature of chicken reaches 165°F. Serve with pan drippings, if desired.


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