Baked Lebanese Chicken

Step 1

Prep the chicken: Cut any visible fats and excess skin off the chicken thighs and transfer them to a Ziploc freezer bag

Step 2

To the chicken, add Lebanese 7 spice, garlic granules, lemon juice, olive oil, salt, and pepper, and mix well until the chicken is coated in the marinade.

Step 3

Let the chicken marinate: Place the freezer bag with the chicken in it, into a bowl (this will prevent any leaks) and into the fridge for a minimum of 4 hours, or overnight for best results.

Step 4

When you are ready to cook the chicken, preheat the oven to 400F/205C and bring out the chicken from the fridge so it comes to room temperature.

Step 5

Slice onions and lemons into rings and arrange in a rimmed baking sheet in a single layer.

Step 6

Bake the chicken for 35-40 minutes or until the internal temperature registers 165F/73C flipping halfway through for a crispier skin.

Step 7

Remove the chicken from the oven and rest for about 5 minutes for the juice to redistribute before serving. Serve with any other sides of your choice.

Step 8

Preheat the air fryer at 190C/385F for 3-5 minutes

Step 9

Remove the air fryer basket for the air fryer and arrange the sliced onions and lemon rounds to make a bed for the chicken

Step 10

arrange the chicken thighs on the lemon-onion bed skin side down and cook for 20-25 minutes flipping halfway through or until the internal temperature register 165F/73C. serve and enjoy