Name: Lebanese Lemon Garlic Chicken With Yogurt Sauce
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: Lebanese
Ingredients: 1.2 kg (2.6 lb) chicken thighs, bone-in, skin on; 200 g (7 oz) Greek yogurt, full-fat; 2 Tbsp (30 ml) lemon juice, fresh; 4 cloves garlic, minced; 2 Tbsp (30 ml) olive oil; 1 tsp (5 g) sumac; 1 tsp (5 g) za’atar; 0.5 tsp (2 g) cumin, ground; 0.5 tsp (2 g) paprika, smoked; 0.5 tsp (2 g) salt, sea; 0.25 tsp (1 g) pepper, black; 150 g (5 oz) yogurt, plain (for sauce); 75 g (2.6 oz) cucumber, grated; 1 clove garlic, pressed (for sauce); 1 tsp (5 ml) lemon zest; 1 Tbsp (15 ml) olive oil (for sauce); Pinch of salt (for sauce); 30 g (2 Tbsp) pine nuts, toasted; 15 g (1 Tbsp) pomegranate arils; 5 g (1 Tbsp) parsley, chopped; Lemon wedges

Description

This Lebanese Lemon Garlic Chicken with Yogurt Sauce is a flavorful dish featuring tender chicken thighs marinated in lemon, garlic, and aromatic spices, served with a cool yogurt sauce. It’s a vibrant and easy-to-make culinary adventure.

Ingredients

Scale

1.2 kg (2.6 lb) chicken thighs, bone-in, skin on
200 g (7 oz) Greek yogurt, full-fat
2 Tbsp (30 ml) lemon juice, fresh
4 cloves garlic, minced
2 Tbsp (30 ml) olive oil
1 tsp (5 g) sumac
1 tsp (5 g) za’atar
0.5 tsp (2 g) cumin, ground
0.5 tsp (2 g) paprika, smoked
0.5 tsp (2 g) salt, sea
0.25 tsp (1 g) pepper, black
150 g (5 oz) yogurt, plain (for sauce)
75 g (2.6 oz) cucumber, grated
1 clove garlic, pressed (for sauce)
1 tsp (5 ml) lemon zest
1 Tbsp (15 ml) olive oil (for sauce)
Pinch of salt (for sauce)
30 g (2 Tbsp) pine nuts, toasted
15 g (1 Tbsp) pomegranate arils
5 g (1 Tbsp) parsley, chopped
Lemon wedges

Instructions

Prepare Oven & Sheet: Preheat oven to 200°C (400°F) and line a baking sheet with parchment.
Make Marinade: Whisk yogurt, lemon juice, garlic, oil, sumac, za’atar, cumin, paprika, salt, and pepper.
Marinate Chicken: Coat chicken thighs in marinade; refrigerate for 30 minutes to 4 hours.
Prepare Yogurt Sauce: Combine yogurt, cucumber, garlic, lemon zest, oil, and salt.
Roast Chicken: Arrange chicken skin-side up and roast for 35-40 minutes, until cooked through.
Rest & Toast: Let chicken rest for 5 minutes; toast pine nuts.
Plate & Garnish: Serve chicken with sauce, pine nuts, pomegranate, parsley, and lemon wedges.

Notes

For best results, use full-fat yogurt and marinate the chicken for at least 30 minutes.

Prep Time: 30 minutes
Cook Time: 40 minutes
Category: Poultry
Method: Roasting
Cuisine: Lebanese

Nutrition

Serving Size: 1 serving
Calories: 550 kcal
Sugar: 8 g
Sodium: 450 mg
Fat: 35 g
Saturated Fat: 12 g
Unsaturated Fat: 20 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 3 g
Protein: 40 g
Cholesterol: 150 mg

Keywords: chicken,lebanese,yogurt,lemon,garlic,middle eastern,roasted,easy,flavorful