Name: Middle Eastern Chicken
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: Middle Eastern
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 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)

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This Middle Eastern Chicken is deeply marinated with aromatic spices, fresh herbs, and a flavorful vegetable blend, then baked until perfectly juicy with golden, crisp skin. Bursting with bold, savory flavors and a hint of tang, it’s a satisfying dish that pairs beautifully with rice, salads, or flatbread.

Middle Eastern Chicken

Why You’ll Love This Recipe

This dish is everything you want in a weeknight dinner: simple to prepare, loaded with rich flavor, and incredibly versatile. The marinade does all the heavy lifting, infusing the chicken with warmth and depth, while the oven finishes it off to crispy perfection.

Bold Middle Eastern flavors from sumac, turmeric, paprika, and coriander
Fresh, vibrant marinade with real vegetables and herbs
Juicy, oven-baked chicken with crispy skin
Perfect for prep-ahead dinners or gatherings
Naturally gluten-free and high in protein

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 large Roma tomato
½ red onion
1 red bell pepper
4 cloves garlic
⅓ cup fresh parsley
⅓ cup fresh cilantro
¼ cup extra virgin olive oil
¼ cup plain yogurt
¼ 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 ½ a lemon
6 chicken legs (thigh and drumstick, bone-in, skin-on)

Directions

Make the Marinade: In a food processor, combine the tomato, red onion, bell pepper, garlic, parsley, cilantro, olive oil, yogurt, tomato paste, lemon juice, and all spices. Pulse until smooth.
Marinate the Chicken: Place the chicken legs in a sealable bag or airtight container. Pour the marinade over the chicken, coating evenly. Refrigerate for at least 2 hours, preferably overnight.
Bake the Chicken: Preheat oven to 425°F. Line a baking sheet with parchment paper.
Remove chicken from the marinade and arrange on the prepared baking sheet. Cover loosely with foil.
Bake for 45 minutes, then remove the foil and bake for an additional 15 minutes, or until the chicken is golden and crisp, and internal temperature reaches 165°F.
Serve: Serve warm with vermicelli rice, pita, or a fresh cucumber-tomato salad.

Servings and timing

Servings: 6
Prep time: 10 minutes
Cook time: 1 hour
Marinade time: 2 hours (minimum)
Total time: 1 hour 10 minutes (plus marinating)

Variations

Use chicken thighs or breasts: Boneless cuts work too—just adjust the cooking time accordingly.
Grill it: This chicken is excellent on the grill—cook over medium heat until charred and cooked through.
Spicy version: Add a pinch of cayenne or red pepper flakes to the marinade for extra heat.
Dairy-free: Swap yogurt with a dairy-free alternative like coconut yogurt.
Add veggies: Roast some onions, potatoes, or bell peppers alongside the chicken for a complete sheet pan meal.

Storage/Reheating

Refrigerator: Store leftover chicken in an airtight container for up to 4 days.
Freezer: Freeze cooked chicken for up to 2 months. Thaw overnight in the fridge.
Reheating: Reheat in the oven at 350°F until warmed through, or microwave in short intervals.

FAQs

Can I use boneless chicken for this recipe?

Yes, boneless thighs or breasts work well. Reduce the baking time to 25–35 minutes depending on thickness.

Do I have to marinate overnight?

Overnight gives the best flavor, but even 2 hours will infuse plenty of flavor.

What does sumac taste like?

Sumac is tangy and slightly fruity, similar to lemon. It adds brightness to the dish.

Can I grill this chicken instead of baking?

Yes! Grill over medium-high heat for about 6–8 minutes per side, or until cooked through.

Is yogurt essential for the marinade?

Yogurt helps tenderize the chicken and adds creaminess, but you can use a dairy-free yogurt or a little extra olive oil instead.

Can I meal prep this recipe?

Absolutely. Marinate and bake ahead, then store for easy lunches or dinners during the week.

What side dishes go well with this chicken?

Try vermicelli rice, couscous, hummus, tabbouleh, pita, or a fresh chopped salad.

Can I bake this without foil?

You can, but covering with foil during the first half of baking keeps the chicken moist before crisping.

How do I know when the chicken is done?

Use a meat thermometer to check that the internal temperature reaches 165°F at the thickest part.

Can I double the marinade?

Yes, it’s great for doubling if you’re making a larger batch or want extra sauce for serving.

Conclusion

Middle Eastern Chicken is a flavorful, oven-roasted dish that’s bursting with bold spices and vibrant herbs. The richly spiced marinade transforms humble chicken legs into a crave-worthy main course that’s as comforting as it is exciting. Serve it up with your favorite sides and enjoy a taste of the Middle East right from your kitchen.