Lebanese Baked Chicken

Lebanese Baked Chicken

Lebanese Baked Chicken

This recipe has been one of my most popular and most visited recipes to date.  Our best friends in Dallas have taken us several times to a wonderful little Lebanese restaurant over in Ft. Worth named Hedary’s.  Family-operated for many years, I can say their tabouleh  salad and kebabs are to die for!  So is their slow-roasted baked lemon chicken.  For those tables positioned close enough to do so, they used to serve their fresh-baked pita bread all the way from behind the counter on long, paddled poles.   Don’t know if they still do that, but is sure was fun to watch!  Next time you’re in Ft. Worth, give Hedary’s a try!  But in the meantime…………………..experience their delicious baked chicken at home!

This Induction friendly version of their ever-popular lemony chicken dish is slightly changed.  The original dish has potato wedges, so I always substitute rutabaga or turnip wedges to keep the carbs reasonably low.  I did not include the root vegetables in the nutritional info below as I don’t always include them in the pan.  I tend to vary the vegetables I use based on what I have on hand.  So be sure to calculate the veggies you add (and consume) over and above what I consider to be the base recipe of onion, garlic and tomatoes.  If you have family that are not on Atkins, I would definitely use a few wedges of potato for them, as they soak up those tasty pan juices like a sponge and are sooooooo tasty.

My rendition is very close to the inspirational dish from Hedary’s, though I must confess, not QUITE as good.  This meal is easy to prepare and the oven basically does the work for you!  Gives a whole new meaning to “Set it & forget it”.  :)

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4 T. olive oil

1 cut up whole chicken or 8 pieces

4 oz. onion cut into wedges (separate layers)

2 Roma tomatoes cut into wedges

6-10 cloves garlic, (leave half of them whole, mince the rest)

½ tsp. oregano

Juice of 1 lemon

Dash salt and pepper

OPTIONAL: Carrots and wedges of rutabaga or turnips (for non-low-carbers, potato wedges)

DIRECTIONS:  Preheat oven to 500º.  Cut up chicken into separate pieces making 8 pieces in all.   I never use the back as I simmer that for broth to freeze for other purposes or it becomes dinner for my dogs.  :)  Drizzle 1 T. of the olive oil on the bottom of a large baking pan.  Place chicken in pan with no overlapping, skin side up.  Place tomato wedges around and in between chicken pieces.  Do the same with the onion pieces and add the garlic.  If the root vegetables, cut them up and place them evenly around the chicken.  Do the same with the onion pieces and add the whole and minced garlic. Now squeeze the lemon over everything in the pan.  Drizzle remaining olive oil over the pan contents as well.   Lightly sprinkle some oregano over all (about 1/4-½ tsp, I don’t measure it).   Bake 30 minutes at 500º.  Baste with pan juices, lower heat to 350º and bake another 20 minutes or to internal temperature of the chicken is 170º on a meat thermometer.   Baste with pan juices just before serving.  I like to place the juices in a gravy boat and have it on the table for basting the drier breast pieces.  And if there is any juices leftover, I freeze them and add them to the bottom of the pan next time I make this recipe (which is often!).  I like to serve this with a Tabouleh parsley salad.

NUTRITIONAL INFO: (does NOT include the optional potato, turnips or carrots).
Please note, these numbers are only approximate, because the actual counts will vary depending on which pieces of chicken and which roasted veggies you eat.

Serves 4, each 2-piece serving contains:

447 calories

30.4 g  fat

7.98 g  carbs, 1.1 g fiber, 6.88 g  NET CARBS

34.8 g  protein

approx. 39 mg. sodium

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69 comments on “Lebanese Baked Chicken

  1. I am making this recipe tonight but am using chicken breast instead of bone in chicken, it was about to expire and I need to get rid of an entire bag of chicken breast lol I cant wait to see how it turns out!

      • I trimmed most of the skin off but it still made quite a bit of broth and I am basting it every 15 minutes with it’s own juices I cant wait to eat it cause it smells soooooo good.

    • Scroll down to the bottom of my recipes and to the left of the red Pinterest icon, there is a printer icon. Click it. Takes you to Print Friendly screen you can make deletions to, adjust print size, delete photos. :)

  2. Thanks Peggy. I have Pyrex (glass) 9×13 so I will get two 9×13 aluminum and just double it for extra strength. I am only cooking 8 pieces, mixture of 1 breast and the rest thighs and legs.

    • No, I don’t own one, but used to. I don’t think I would want to do it in one. It’s the dry, oven-heat that crisps up the skin on this recipe and I think you’ll get a chicken stew-like dish with soft, soggy skin in a crock pot.

  3. My husband is allergic to garlic. Would it still be as good without the garlic, or maybe substitute another seasoning? What would you recommend?

    • What about the white part of a leek? It taste like a very mild garlic/onion hybrid. You can use chives too I suppose. Anything along those lines I am sure would make a decent replacement for garlic.

    • Adding leeks is like adding bacon. They always add lovely flavor. But I would use them IN ADDITION to the garlic. Garlic and lemon are the essential flavor ingredients of this dish.

    • Well obviously you have to omit it then. Well dramatically effect flavor. I would sub in yellow onion or leeks. Will be a different dish, but a good one nonetheless. :)

  4. We only eat skinless, boneless chicken breasts…wondering if I could use a little chicken broth to get the juices that I won’t be getting from the chicken itself?

    • Got to be honest here Susan. You won’t end up with the same dish without the skin on the chicken and I think you won’t be happy with your result. It’s the chicken fat basting the meat and running into the pan juices that makes the “sauce” and chicken so moist. Cooking skinless chicken this high a temp will dry it out and probably maybe even burn it. Broth just won’t do that. You may end up with a dish that is passing fair, but it won’t be stellar in flavor and moistness like I find this dish. You’d end up with a much better final result to leave the skin on and then just pull it off when you sit down to eat. At least then meat would be moist, not dry out and possibly burn, and make delicious pan juices to dip up on the meat.

      • Oh I just read down your blog on some older comments. Someone posted they used skinless thighs and it was awesome….I am going to give this a try….excited

    • It bakes best in a metal pan. I think the stoneware will inhibit the skin from crisping up. I think those cookers are designed for moist cooking where you want the chicken to be soft and not crispy.

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