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Middle Eastern chicken legs
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5 from 15 votes

Middle Eastern Chicken

Made with fresh veggies and warm spices, this Middle Eastern Chicken is marinated overnight and baked to juicy perfection. Serve it with all your favorite sides for a delicious, filling dinner!
Prep Time10 minutes
Cook Time1 hour
Marinade Time2 hours
Total Time1 hour 10 minutes
Course: dinner
Cuisine: American
Keyword: baked chicken, chicken recipe, dinner, easy chicken recipe, healthy recipe, meal prep recipe
Servings: 6 servings
Author: Food Dolls

Equipment

Ingredients

  • 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 teaspoon 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

Instructions

  • Add all of the ingredients except for the chicken to the bowl of a food processor. Pulse until a smooth consistency is formed.
    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 teaspoon 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
  • Place the chicken in a sealable bag or airtight container, and coat it with the veggie mixture. Marinate in the fridge overnight, or for a minimum of 2 hours.
    6 chicken legs
  • Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper.
  • Place the chicken on the baking sheet, and cover it with foil. Bake for 45 minutes. Remove the foil, and continue to bake for 15 minutes or until the top is golden brown and crisp.
  • Serve over Vermicelli rice with a side of cucumber & tomato salad, if desired.
  • Store in an airtight container in the fridge for up to 3-4 days.

Nutrition

Serving: 1serving | Calories: 392kcal | Carbohydrates: 7g | Protein: 23g | Fat: 30g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 120mg | Sodium: 591mg | Potassium: 537mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1625IU | Vitamin C: 38mg | Calcium: 47mg | Iron: 2mg