Restaurant Style Lebanese Chicken
This Lebanese chicken marinade recipe creates juicy, oven-baked chicken with a rich yogurt marinade and warm Middle Eastern spices. It’s an easy way to get bold, restaurant-style Lebanese flavor at home using simple ingredients.
Ingredients
- 1 whole chicken (about 2–2.5 lb)
- 4 garlic cloves minced
- 3 tbsp plain yogurt
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1½ tbsp tomato paste
- ½ tsp lemon zest
- ½ tsp honey
- 1 tsp white vinegar
Spices
- 1½ tsp salt
- 1 tsp Lebanese 7 spice or all spice
- 1 tsp ground coriander
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp black pepper
- ½ tsp turmeric
Instructions
- Pat the chicken dry. Lightly score the skin and flesh so the marinade can penetrate better.
- In a bowl, mix yogurt, olive oil, lemon juice, tomato paste, garlic, lemon zest, honey, vinegar, and all spices until smooth and well combined.
- Coat the chicken well, including under the skin if possible. Cover and refrigerate for at least 2 hours, ideally overnight.
- Preheat to 400°F.
- Place chicken in a baking dish or roasting tray. Roast for 50–75 minutes, depending on size, skin is golden and slightly crisp, and juices run clear (internal temperature should reach 165°F).
- Spoon pan juices over the chicken once or twice during cooking for extra flavor and color.
- Optional: Broil for 3–5 minutes at the end for extra color
- Let the chicken rest for 10 minutes before slicing to keep it juicy.
Notes
Calories are an estimate and may vary depending on chicken size and ingredients used.