Baked Chili Lemon Chicken Recipe

Name: Baked Chili Lemon Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tbsp olive oil; 1 tbsp chopped oregano leaves; 2 tsp finely chopped preserved lemon peel; 1 tbsp Moroccan seasoning mix; 1 medium red chili pepper, finely chopped; 1 None whole chicken, halved; 2 None bamboo skewers, soaked; None None FOR THE COUSCOUS SALAD; 1 cup couscous; 1 None lemon, peel finely grated and lemon juiced; 1 cup chicken stock or water, boiling; 1 can (15 oz) chickpeas, drained and rinsed; 1 None red onion, chopped; 1 None red pepper, seeded and chopped; 1/4 cup coarsely chopped parsley; 1/4 cup mint leaves

Servings: persons

1 tbsp olive oil
1 tbsp chopped oregano leaves
2 tsp finely chopped preserved lemon peel
1 tbsp Moroccan seasoning mix
1 medium red chili pepper, finely chopped
1 None whole chicken, halved
2 None bamboo skewers, soaked
None None FOR THE COUSCOUS SALAD
1 cup couscous
1 None lemon, peel finely grated and lemon juiced
1 cup chicken stock or water, boiling
1 can (15 oz) chickpeas, drained and rinsed
1 None red onion, chopped
1 None red pepper, seeded and chopped
1/4 cup coarsely chopped parsley
1/4 cup mint leaves

1
Preheat the oven to 400u00b0F.
2
Combine oil, oregano, preserved lemon peel, seasoning mix and chili pepper in a small bowl.
3
Push a bamboo skewer lengthwise through the center of each piece of chicken to hold its shape. Place the chicken on a rack in a baking pan. Rub the marinade all over the chicken.
4
Bake for 40-45 mins, until the chicken is golden and the juices run clear when pierced with a skewer.
5
Meanwhile, for the couscous salad, combine the couscous and lemon peel and juice in a large bowl. Add the boiling stock (or water); set aside for 5 mins to absorb. Fluff the grains with a fork. Stir in the remaining ingredients. Season to taste.
6
Serve the chicken halves with couscous salad.

385

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 tbsp olive oil, 1 tbsp chopped oregano leaves, 2 tsp finely chopped preserved lemon peel, 1 tbsp Moroccan seasoning mix, and more.

Yes, Baked Chili Lemon Chicken falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Chili Lemon Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions