Lebanese Lemon Garlic Baked Chicken

A zesty and delicious, fall off the bone chicken recipe for the whole family.



I love this recipe for so many reasons; it's easy to prepare, feeds the whole family and is fool proof delicious. The chicken is fall of the bone tender and delicious, the potatoes are sticky yummy and the whole dish is just beautiful. My mom made this for us growing up and though I'm not a big fan of lemon or sour foods, this is one of my favorite things to make.


Ingredients:


6 whole chicken legs, skin on

1/2 head of garlic, mashed

6 cloves of garlic

Juice of 2-3 lemons (around quarter cup)

Equal parts olive oil, plus 2 tbsp

1/2 tsp onion powder

1/2 tsp garlic powder

salt and pepper to taste

5 small Yukon gold potatoes, thinly sliced into disks

1 large purple onion, sliced into disks


Method:


Preheat oven to 400 degrees F

In a mixing bowl, whisk together the lemon juice, the olive oil, mashed garlic and spices, leave aside

Brush some olive oil onto the bottom of a shallow baking dish

Place potatoes and onions (no need to be neat yet)

Place the pat dried chicken legs on top

Pour the mixture on top of the chicken and potatoes and rub it into the chicken (get under the skin as well)

Make sure everything is coated well

Add unpeeled garlic cloves (they will roast beautifully)

Bake for at least 1 hour or until the chicken skin browns. You can broil at low for the last 5 minutes to create a deeper golden brown color


Tips:

  1. You can prepare this ahead of time and leave it in the refrigerator for 24 hours before baking

  2. If you're making a larger batch, don't overcrowd the chicken in your baking dish, use 2 dishes placed on different racks, and make sure you alternate them every 20-30 minutes so both brown equally

  3. You can play around with the olive oil to lemon juice ratio. If you like your potatoes more on the sticky/sweet side than sour then add more olive oil and less lemon

  4. This dish is so versatile, you can make it with a whole chicken or with chicken thighs only. As long as you're using bone-in, skin-on chicken, you're good to go.