Lebanese lemon garlic chicken
Directions
- 1Season 16 pieces of chicken with salt, 2 tsp paprika sweet, and a drizzle of olive oil, massaging it all in.
- 2Scatter potato wedges in between the chicken and season them too.
- 3Roast at 180°C fan-forced for 45 minutes uncovered.
- 4While the chicken roasts, mix together 15 crushed garlic cloves, ⅔ cup water, 1 cup fresh lemon juice, ½ cup olive oil, and 3 tsp dried oregano.
- 5Pour the sauce over the tray and return to the oven for 15 minutes.
- 6Finish with a generous handful of fresh chopped parsley.
Ingredients
- 16 chicken pieces
- salt
- 2 tsp paprika sweet
- drizzle olive oil
- potato wedges
- 15 garlic cloves crushed
- 2 cup water
- 1 cup fresh lemon juice
- 0.5 cup olive oil
- 3 tsp dried oregano
- handful fresh chopped parsley
Equipment
trayoven
Tips
- Massage the salt, paprika, and olive oil into the chicken.
- Roast the chicken and potatoes until the chicken is brown and potatoes are softening before adding the zoum.
- The water in the sauce stops the garlic from turning blue and creates a glossy zoum.
- Don't be shy with the garlic, it's the heart of this dish.
- Any chicken pieces work.
- Serve with bread for dipping in the zoum.
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