Lebanese Chicken

Lebanese Chicken

Lebanese Chicken

Lebanese Chicken

 Looking for a spin on roasted chicken???  Next to just a GOOD roasted chicken, this is probably one of my favorites ways to cook chicken. I grew up eating “baked chicken”  and eventually started roasting chicken at a higher temperature with wonderful results.  This is one of the first chicken dishes that I ever cooked that wasn’t just a roasted chicken and it has such a different flavor.  Don’t be overwhelmed by the amount of lemon juice in the recipe.  Also, if you decide to dip your little finger into the lemon mixture in the beginning to “check” for taste… it is a little bitter!  Don’t be alarmed…  The way the chicken is seasoned along with the lemon mixture makes a perfect blend!  It is so easy and the lemon, garlic, and paprika have such a tart but pleasing flavor. The few ingredients in this dish make it easy and quick to prepare.


Ingredients List:

1 4 – 5 lb. chicken

Aprox. 2 Tbs. (or more) olive oil

Kosher salt

Garlic powder

Onion powder

cCoarse ground black pepper

Juice of 7 -8 lemons (save the lemons)

2 heaping TBS minced garlic (the jar kind is fine)

2 TBS paprika

1 cup white wine

1 cup chicken stock

On a baking dish, season the whole chicken with olive oil, salt, pepper, garlic powder, and onion powder.  Season liberally on all sides as well as in the cavity.  Spray a large cast iron skillet with olive oil no stick and place it inside your oven.  Preheat oven to 425 degrees. In a medium sized bowl, juice the lemons and set aside the remains. Add the minced garlic and paprika into the lemon juice and mix well.  Drizzle the lemon mixture into the cavity of the chicken and all over the outside of it. Insert a few of the “left over” lemon halves inside the chicken. When the oven is hot, remove the skillet from the oven and place on the stove top. Turn the burner to high. Place the chicken breast side UP into the skillet (save what is left on the baking sheet. We will add this before putting it back in the oven).  Allow the back side of the chicken get a good sear on it … about 3 minutes but be careful not to burn it. Using tongs, turn the chicken over so that it is breast side down. Let the breast side sear for another 3 minutes. With one minute remaining on the timer, toss the remaining lemon halves into the skillet.  Pour what was left on the baking sheet over the chicken and pour in the wine. Be very careful here because a flame might come up!!!   Add a little chicken stock for some extra liquid in the skillet. Turn the burner off and place the skillet back into the preheated oven. Let it cook at this high temperature for about 15 minutes.  Watch it.. you may have to baste several times.   When it starts to get very brown on top, turn the oven to 325 degrees. Again, baste it with the pan juices (sometimes the liquid wants to cook out) Add more chicken stock to the pan. Let it cook for 30 minutes longer basting with the pan liquids a couple of times during the 30 minutes. Remove from the oven and let in sit for about 5 minutes before cutting into it. I like to serve this with stewed lentils and a big green salad.


Lebanese Chicken and Lubi B' zyiat

Lebanese Chicken and Lubi B’ zyiat

Lubi bi Ziat

Lubi bi Ziat

Here is a link to the Lubi!




  1. missy abernethy says:

    Looks delicious!!!

  2. Kim Estabrook says:

    The chicken and lentils were great! Loved both receipes!

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