Lebanese lemon garlic chicken

75 mins
Serves 9
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Directions

  1. 1Season 16 pieces of chicken with salt, 2 tsp paprika sweet, and a drizzle of olive oil, massaging it all in.
  2. 2Scatter potato wedges in between the chicken and season them too.
  3. 3Roast at 180°C fan-forced for 45 minutes uncovered.
  4. 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.
  5. 5Pour the sauce over the tray and return to the oven for 15 minutes.
  6. 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.