Middle Eastern Chicken

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If you’re on the lookout for a tasty chicken recipe that bursts with flavor, you’re in for a treat! This dish is perfect for those who like to plan ahead; just prep it in advance and pop it in the oven before dinner. The secret? All that delicious marinade gets absorbed, making it incredibly tasty! Enjoy it with vermicelli rice and our refreshing Egyptian tomato and cucumber salad.

Middle Eastern Chicken

Prep Time 10 minutes
Cook Time 1 hour
Course Main Course
Servings 6


  • 1 large Roma tomato
  • 1/2 red onion
  • 1 red bell pepper
  • 4 cloves garlic
  • 1/3 cup fresh parsley
  • 1/3 cup fresh cilantro
  • 1/4 cup extra virgin olive oil
  • 1/4 cup plain yogurt
  • 1/4 cup tomato paste
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon coriander
  • 1 teaspoon sumac
  • 1 teaspoon turmeric
  • 1 teaspoon smoked paprika
  • Juice of 1/2 a lemon
  • 6 chicken legs thigh and drumstick, bone-in, skin-on


  • Combine all the ingredients, except for the chicken, in a food processor. Pulse until you get a smooth consistency.
  • Place the chicken in a sealable bag or airtight container and coat it with the veggie mixture. Let it marinate in the fridge overnight or for a minimum of 2 hours.
  • Preheat the oven to 425°F. Line a baking sheet with parchment paper.
  • Put the chicken on the baking sheet, cover it with foil, and bake for 45 minutes. Remove the foil and continue baking for 15 minutes or until the top is golden brown and crisp.
  • Serve over vermicelli rice with a side of cucumber and tomato salad if desired.
  • Store leftovers in an airtight container in the fridge for up to 3-4 days.

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