Roasted Lemon Chicken: A Home-Style Recipe
Meals & sides · Makes 4 servings · Published October 22, 2026
Lemon, garlic and spices season bone-in chicken while the oven does the work. Use a thermometer rather than color alone to confirm it is ready.
A home-style variation, not our shop’s formula. These recipes have not been kitchen-tested by Syrian Sweets of America. Check ingredient labels for allergens and kosher suitability.
Ingredients
- 8 bone-in chicken thighs, about 3 lb
- 3 tbsp olive oil
- 3 tbsp lemon juice
- 4 crushed garlic cloves
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 1 lemon, sliced
Method
- Heat oven to 425°F. Mix oil, lemon juice, garlic, spices and salt in a bowl.
- Pat chicken dry with paper towels; do not rinse raw poultry. Rub with seasoning and arrange skin-side up in a roasting pan with lemon slices.
- Roast 40–50 minutes, checking early if pieces are small. Use a thermometer in the thickest part, away from bone, and continue until every piece reaches at least 165°F.
- Rest 5–10 minutes before serving. Refrigerate leftovers within 2 hours and reheat to 165°F.
A better result
Leave space between pieces so the skin roasts rather than steams. Wash hands and surfaces after handling raw chicken.
Serve it together
Serve with vermicelli rice and fattoush. Order roasted lemon chicken for a complete dinner without oven timing.
Prefer it ready to serve?
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