Lebanese 7 Spice Chicken with Roasted Vegetables

Growing up with Lebanese heritage, warm spices were never just a seasoning, they were the smell of home. Cinnamon in meat dishes. Allspice in rice. The kind of deep, earthy aroma that hits you the second you walk through the door and tells you dinner is going to be good. Lebanese 7 spice, or sabaa baharat, is the blend that carries all of that. It’s the backbone of so many recipes on A Cedar Spoon including this Lebanese 7 Spice Chicken with Roasted Vegeatbles, and once you have a jar in your pantry, you reach for it constantly. If you don’t have a batch yet, my Lebanese Seven Spice Blend (Sabaa Baharat) takes five minutes to make and keeps for six months.

This Lebanese Chicken Recipe is one of my favorite ways to use it. Boneless chicken thighs get a lemon-garlic baharat marinade and go into a hot oven with Yukon Gold potatoes, carrots, red onion, and cherry tomatoes all on the same pan. The chicken comes out deeply golden with edges that crisp slightly, and the vegetables roast in the pan drippings and pick up every bit of that warm spice flavor. It’s a full dinner and it comes together with about 15 minutes of hands-on work. If you like Mediterranean style chicken dishes you also might like my Mediterranean Chicken Salad, Grilled Mediterranean Chicken Wings or this Yogurt Marinated Chicken.

For the chicken and marinade:

• Boneless, skinless chicken thighs: Thighs stay juicy at high heat and pick up the marinade more evenly than breasts.
• Lebanese 7 spice (baharat): The flavor backbone of the dish mixing cinnamon, coriander, nutmeg, allspice, cloves and cumin. Homemade is best, store-bought works. Look for it at Middle Eastern grocery stores or online.
• Lemon juice: Brightens the marinade and helps tenderize the meat.

For the vegetables:

• Yukon Gold potatoes: They hold their shape and get slightly crispy edges.
• Carrots: Add color, natural sweetness, and heartiness to the pan.
• Red onion: Softens and caramelizes at the edges as it roasts. Keep the wedges thick so they don’t burn.
• Cherry tomatoes: Left whole, they blister and burst, adding brightness and moisture to the pan.
• Lebanese 7 spice: A small amount on the vegetables keeps everything tasting cohesive.

Substitutions and Modifications

• Chicken: Boneless thighs are ideal here but boneless breasts work if that’s what you have. Reduce the cook time and pull them at 165°F, breasts dry out fast so don’t push past it. Bone-in thighs also work, just add 10–15 minutes to the cook time.
• Potatoes: Yukon Golds are my favorite as they hold their shape and get crispy edges. Red potatoes are a solid swap. Avoid russets, they get mealy.
• Carrots: Parsnips make a great substitute if you want a slightly sweeter flavor.
• Red onion: Yellow onion or sweet onion works fine.
• Cherry tomatoes: Roma tomatoes cut into wedges work well too. Just expect a little less juice in the pan.
• To make it gluten free: Also naturally gluten free, just double check your 7 spice blend if using store-bought, as some blends include fillers.
• To add more vegetables: Zucchini, bell peppers, and cauliflower all roast well on this pan. Add softer vegetables like zucchini in the last 15 minutes so they don’t turn to mush.

Step 3: Arrange the pan. Preheat your oven to 425°F. Spread the vegetables in a single layer on a large rimmed sheet pan or a skillet. Scatter the cherry tomatoes among them. Nestle the marinated chicken thighs on top of and between the vegetables.

Step 4: Roast. Roast at 425°F for 30–35 minutes, until the chicken reaches 165°F internally and the skin has turned deep golden brown with slightly crisped edges. The potatoes should be fork-tender with golden edges. If you want more color on the chicken, broil for the final 2–3 minutes, watch it closely.

Recipe Tips

• Don’t skip the marinade time. Thirty minutes is the minimum; overnight in the fridge is the sweet spot. The lemon and spices need time to work into the meat.
• Cut your potatoes small enough. One-inch chunks cook through in the same time as the chicken. Larger pieces stay underdone in the center while the chicken is already done.
• Give the vegetables space. Crowded vegetables steam. Use your largest sheet pan, or split between two pans if needed. You want dry, high heat on every surface.
• Don’t move the chicken while it roasts. Let it sit undisturbed until the last few minutes. That’s how you get the golden, slightly caramelized exterior.
• Rest before serving. Five minutes of resting lets the juices redistribute. Skip it and the chicken will be dry before it hits the plate.

What to Serve with Lebanese 7 Spice Chicken

The vegetables on the pan make this a complete dinner on its own, but if you’re feeding a crowd or want to stretch it further, these pair beautifully:

• Lebanese rice or rice pilaf recipe— the pan drippings are incredible spooned over warm rice
• Warm pita bread — for scooping up the roasted tomatoes and pan juices
• Lebanese salad or fattoush recipe — the brightness cuts through the warm spice perfectly
• Hummus recipe — a scoop alongside the chicken turns this into a full spread
• Dill sauce or tzatziki recipe — cool and creamy against the warm spiced chicken
• Pickled red onion or sumac onions — these onions add tangy and sweet flavor that pairs perfectly with the warm chicken dish

How to Store and Reheat

• Refrigerator: Store leftovers in an airtight container for up to 4 days. The chicken and vegetables reheat well together.
• Freezer: The chicken freezes well for up to 3 months. The potatoes and carrots get a bit soft after freezing, still good, just a different texture.
• Reheating: Reheat in a 375°F oven for 10–12 minutes until warmed through. The oven brings back some of the exterior texture that the microwave kills. If you’re in a hurry, the microwave works, just cover loosely and go low and slow.
• Meal prep: Marinate the chicken the night before and refrigerate. Chop the vegetables and store them separately. Day-of, it’s a 5-minute assembly before the pan goes in the oven.