Lebanese Chicken with 7-Spice

Lebanese  Chicken with 7-Spice


Chicken, skin on, bone-in thighs or legs

2 lbs

Olive oil

2 tablespoons


2 1/2 teaspoons

(use 1 teaspoon salt per pound of chicken plus an extra 1/2 teaspoon for the onions)

Cracked pepper

1–2 teaspoons

Lebanese 7-spice (see below)

2 tablespoons

Extra-large red onion

1, sliced into 1/2 inch wedges

Garlic cloves

4, rough chopped

Preserved lemon (totally optional)

1 tablespoon, chopped


1, sliced thinly

Marcona almonds, or slivered almonds or pinenuts parsley for garnish

1/4 cup

Seven Spice Recipe:


Cumin  1 teaspoon 
Allspice 1 teaspoon
Cinnamon 1 teaspoon
Coriander 1 teaspoon
Ground cloves 1/2 teaspoon
Nutmeg 1/2 teaspoon
Cardamom 1/4 teaspoon

These are in order of importance. Feel free to sub paprika (not smoked) for something, or leave the cardamom cloves or nutmeg out.


Step 1

Preheat oven to 400 F (see notes for grilling).

Step 2

Place the chicken in a bowl and toss with olive oil, salt, and 7-spice mix. Add onion, garlic, preserved lemon and sliced lemon and toss again well. Spread out on a parchment-lined sheet-pan.

Step 3

Bake for 35-45 minutes- or until cooked through. Broil for a few minutes to get the skin crispy and nicely golden, turning if necessary (especially if using skin-on chicken).

Step 4

While the chicken is baking, warm and toast the almonds/pinenuts in a little butter or olive oil. Season with salt and pepper. Set aside.

Step 5

Place the fragrant chicken on a platter, scattering with the onions and lemon slices (which are edible.) Pour any juices from the pan, over top. Garnish with the toasted nuts and sprinkle with a few parsley leaves.