Lebanese 7 Spice Chicken with Roasted Vegetables

Name: Lebanese 7 Spice Chicken with Roasted Vegetables
Prep time: 15 min
Cook time: 35 min
Total time: 1 h 20 min
Yield: 4 servings
Ingredients: 2 pounds boneless (skinless chicken thighs (about 6 thighs); 3 tablespoons olive oil; 2 tablespoons Lebanese 7 spice (baharat); Juice of 1 lemon (about 3 tablespoons); 4 garlic cloves (minced); 1 teaspoon salt; ½ teaspoon black pepper; 1 pound Yukon Gold potatoes (cut into 1-inch chunks); 2 medium carrots (cut into1/2-inch coins); 1 red onion (cut into thick wedges); 1 cup cherry tomatoes (left whole); 2 tablespoons olive oil; 1/2 teaspoon Lebanese 7 spice; 1/2 teaspoon salt; Fresh flat-leaf parsley (roughly chopped); Lemon wedges for serving

This Lebanese 7 Spice Chicken with Roasted Vegetables is a one-pan dinner built around baharat, a warm, aromatic spice blend that's a staple in Lebanese cooking. Boneless chicken thighs marinate in a lemon-garlic baharat marinade, then roast alongside potatoes, carrots, red onion, and cherry tomatoes until everything is golden and deeply flavorful.

Prep15 min
Cook35 min
Total1 hr 20 min
Makes4 servings
Calories576

Ingredients

4 servings

2 pounds boneless (skinless chicken thighs (about 6 thighs)

For the marinade:

3 tablespoons olive oil
2 tablespoons Lebanese 7 spice (baharat)
Juice of 1 lemon (about 3 tablespoons)
4 garlic cloves (minced)
1 teaspoon salt
½ teaspoon black pepper

For the vegetables:

1 pound Yukon Gold potatoes (cut into 1-inch chunks)
2 medium carrots (cut into1/2-inch coins)
1 red onion (cut into thick wedges)
1 cup cherry tomatoes (left whole)
2 tablespoons olive oil
1/2 teaspoon Lebanese 7 spice
1/2 teaspoon salt
Fresh flat-leaf parsley (roughly chopped)
Lemon wedges for serving

Method

1
In a large bowl, whisk together 3 tablespoons olive oil, 2 tablespoons Lebanese 7 spice, the juice of one lemon, 4 minced garlic cloves, 1 teaspoon salt, and a few grinds of black pepper. Add the chicken thighs and turn to coat thoroughly. Let them sit at room temperature for 30 minutes.
2
Preheat your oven to 425°F. Cut the potatoes into 1-inch chunks, slice the carrots into ½-inch coins, and cut the red onion into thick wedges. Toss them in a bowl with the cherry tomatoes and with 2 tablespoons olive oil, 1/2 teaspoon 7 spice, and a generous pinch of salt. Mix gently.
3
Spread the seasoned vegetables across a large rimmed sheet pan or a 9x13 baking dish or larges oven safe skillet in an even layer. Nestle the marinated chicken thighs on top.
4
Slide the pan onto the center rack and roast at 425°F for 35–40 minutes. The chicken is done when it's deeply golden on top, the edges look slightly crisped, and an instant-read thermometer reads 165°F. The potatoes should be fork-tender with golden-brown edges. Tip: If you want even more color on the chicken, flip the broiler on for the last 3 minutes.
5
Pull the pan out and let it sit for 5 minutes before serving. Scatter fresh parsley over the top, add a squeeze of lemon and serve.

Notes

Cut your potatoes small: One-inch chunks cook through in the same time as the chicken. Larger pieces will still be underdone when the chicken is ready. Give the vegetables space: Crowded vegetables steam instead of roast. Use your largest sheet pan and spread everything in a single layer. If it looks tight, split between two pans. Don't move the chicken while it roasts: Let it sit undisturbed until the last few minutes. That's how you get the golden, caramelized exterior. Want more color? Broil for the final 2–3 minutes. Watch it closely, it goes from golden to burnt fast. Rest before serving: Let the pan rest for 5 minutes before serving. It gives the juices time to redistribute and keeps the chicken from drying out on the plate. Meal prep friendly: Marinate the chicken the night before and chop the vegetables ahead of time. Store separately in the fridge and assemble the pan right before it goes in the oven. Storage: Leftovers keep in an airtight container in the refrigerator for up to 4 days. Reheat in a 375°F oven for 10–12 minutes to bring back some of the texture. Freezer: The chicken freezes well for up to 3 months. The potatoes and carrots soften after freezing but are still good.