Lebanese Chicken with 7-Spice Recipe
Lebanese Chicken with 7-spice, caramelized onions, almonds, and roasted lemon. A simple flavorful Lebanese-inspired dinner, with only 15 minutes of hands-on time.
How to Make the Best Lebanese Chicken with 7-Spice
Lebanese cuisine is known for its bold, aromatic spices and this Lebanese Chicken with 7-Spice delivers on all fronts. The traditional baharat spice blend—a fragrant combination of cumin, allspice, cinnamon, coriander, cloves, nutmeg, and cardamom—transforms simple chicken into something truly special. Paired with caramelized onions and roasted lemon slices, this dish fills your kitchen with an irresistible aroma.
What makes this recipe so appealing is its simplicity. With just 15 minutes of hands-on prep time, you can have a restaurant-quality Middle Eastern dinner on the table. The chicken roasts beautifully in the oven, developing crispy golden skin while staying juicy and tender inside. The onions caramelize alongside, soaking up all those wonderful spiced pan juices.
The finishing touches really elevate this dish—toasted Marcona almonds add a buttery crunch, while fresh parsley brings a pop of color and freshness. Don’t skip the roasted lemon slices; they become soft and almost candied, adding a bright citrus note that balances the warm spices perfectly.
Lebanese Chicken with 7-Spice
Lebanese Chicken with 7-spice, caramelized onions, almonds, and roasted lemon. A simple flavorful Lebanese-inspired dinner, with only 15 minutes of hands-on time.
Ingredients
Chicken
Garnish
7-Spice Mix
Instructions
Prepare and Bake
- Preheat oven to 400°F.
- Place the chicken in a bowl and toss with olive oil, salt, and 7-spice mix. Add onion, garlic, preserved lemon and sliced lemon and toss again well. Spread out on a parchment-lined sheet pan.
- Bake for 35-45 minutes or until cooked through. Broil for a few minutes to get the skin crispy and nicely golden, turning if necessary.
Toast and Serve
- While the chicken is baking, warm and toast the almonds in a little butter or olive oil. Season with salt and pepper. Set aside.
- Place the fragrant chicken on a platter, scattering with the onions and lemon slices (which are edible). Pour any juices from the pan over top. Garnish with the toasted nuts and sprinkle with a few parsley leaves.
Notes
- For boneless, skinless chicken, reduce cooking time and watch carefully to avoid drying out.
- This recipe can also be grilled—see original source for grilling instructions.
- The 7-spice mix can be made ahead and stored in an airtight container.
- Use about 1 teaspoon of salt per pound of chicken, plus an extra 1/2 teaspoon for the onions.
