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Lebanese Roasted Chicken Thighs with Lebanese 7 SPiced Baharat

Lebanese Roasted Chicken Thighs

These Lebanese Roasted Chicken Thighs use a Baharat to make a perfect weeknight winner. The roasted chicken is best served with a Fattoush salad, tabbouleh, and some warm middle eastern flatbreads.
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Prep Time 10 minutes
Cook Time 45 minutes
Marinating Time 20 minutes
Total Time 1 hour 15 minutes
Servings: 4
Course: Main Course
Cuisine: Lebanese
Ingredients Method

Ingredients
  

  • 8 Bone-in Chicken Thighs Skin on, but scored in 3 Places
  • 2 Tbsp Lebanese 7 Spice Baharat
  • Juice from 1 Lemon
  • 4 Tbsp Olive Oil
  • 3 Garlic Cloves Crushed
  • Salt to taste.
  • 1 Tbsp Fresh Parsley Chopped
  • 2 Preserved Lemons Chopped optional

Method
 

  1. Combine the Lebanese 7 spice Baharat, lemon juice, garlic, and olive oil in a bowl. Rub the marinade into the scored chicken and set aside for at least twenty minutes.
  2. Preheat the oven to 200C or 180C Fan 0r 400F or Gas 6
  3. Line the chicken skin side up in a large roasting tin. Roast in the centre of a preheated oven for 35-45 minutes until a meat thermometer reaches 75c or when the thickest part of the chicken, nearest the bone, runs clear.
  4. Serve with preserved lemons and freshly chopped parsley.