Ingredients for Arabic Chicken With Lemon Thyme
- 1.5 lbs chicken thighs or breasts
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 2 tablespoons dried thyme
- 1 tablespoon garlic powder
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
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How to Make Arabic Chicken With Lemon Thyme
- In a large bowl, whisk together the marinade ingredients: 1/4 cup olive oil, 1/4 cup lemon juice, 2 tablespoons dried thyme, 1 tablespoon garlic powder, 1 teaspoon ground cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Add 1.5 lbs of bone-in, skin-on chicken thighs (or 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces) to the marinade, ensuring all pieces are coated. Marinate for at least 1 hour, or preferably longer (up to overnight in the refrigerator).
- Preheat oven to 350°F (175°C). Arrange the marinated chicken in a single layer in a baking dish.
- Bake for 60 minutes.
- After 60 minutes, switch to broil for 10-15 minutes, or until the chicken is golden brown and cooked through (internal temperature of 165°F/74°C). If using boneless, skinless chicken breasts, reduce broiling time to avoid overcooking.
- Remove from oven and let rest for 5-10 minutes before serving. Spoon the delicious pan juices over rice, potatoes, or other vegetables.
- Serve the chicken over rice pilaf for an easy, self-serve dish (see our rice pilaf recipe suggestion!).
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
3g
Fat
142g
Carbs
0g