Lebanese Chicken with Lemon and Garlic

Lebanese Chicken with Lemon and Garlic

Cut chicken into serving pieces. Place chicken pieces in a, shallow heatproof baking dish. Mixed the olive oil with grated lemon rind, finely chopped dried oregano in small container and generously baste over the chicken leaving about half of seasoning mixture. Refrigerate the chicken for at least 2 hours to absorb the flavor

Preheat grill oven and cook chicken under it for' about 15 minutes, basting frequently with marinade juices, until chicken pieces are brown on one side. Turn pieces over and grill on other side until well browned.

Remove baking dish from under the grill and baste chicken pieces with pan juices. Cover the baking dish (or cover chicken pieces with aluminum foil) and continue to cook in a preheated oven 325°F for 30-40 minutes, or until chicken is tender, basting from time to time. Sprinkle with finely chopped parsley and serve immediately.


  • 1 roasting chicken
  • 1/2 cup of live oil
  • 1/4 cup wine vinegar 
  • Grated rind and juice of lemon
  • cloves garlic, finely choppe
  • 1/2 level teaspoon dried oregano 
  • Salt and freshly ground pepper 
  • table spoon finely chopped parsley