Roasted Lemon-Garlic Chicken

Djeaj bil Furrin (djeaj-bill-fur-rin)


Preparation info

  • Serves


    • Difficulty


Appears in

Classic Lebanese Cuisine: 170 Fresh And Healthy Mediterranean Favorites

Classic Lebanese Cuisine

By Kamal Al-Faqih

Published 2009

  • About

This recipe is easy to prepare and delivers a lot of flavor. A combination of fresh lemon juice, garlic, onions, and olive oil set the stage for this dish. The aroma that fills the air as the chicken bakes will captivate your taste buds.


For the Chicken

  • 1 whole chicken—about pounds, cut into 10 pieces
  • 2 tablespoons apple cider vinegar
  • 5 large cloves garlic
  • teaspoons salt
  • ¼ cup cloves garlic (cut in half lengthwise)
  • 1 tablespoon lemon zest
  • ½ cup freshly squeezed lemon juice
  • 2 lemons (cut each into 6 wedges)
  • 2 tablespoons extra-virgin olive oil
  • ½ cup grated yellow onion (use the large holes of a grater)
  • ¼ teaspoon table-grind black pepper
  • Lemon wedges, sprigs of parsley, and paprika (for garnish)
  • (You can substitute 3 pounds split chicken breast if you prefer all white meat. Cut each breast in half width-wise).


    Prepare Ahead

    You can roast the chicken several hours in advance, although it is best right out of the oven. Reheat at 425°F for 15 to 20 minutes or until heated through.