Easy baked garlic chicken is a quick easy chicken dinner for those busy nights. This is my go to chicken recipe. So easy to make and it always turns out perfect! I usually double the recipe and freeze.
This recipe goes on my monthly menu plan at least twice, if not more. It is a healthy garlic chicken recipe than can be a carrier to even more flavors by adding different spices. I’ve made it many times before with just salt and black pepper and it was always perfect, yes as simple as only salt and pepper. I also used to dice my chicken to cubes but today I’ve even made the recipe even easier by baking the chicken as is and slice it after it is done.
My big family is going through a tough time now and this sorts of situations increases the nostalgia hormones in my body :). A feeling of nostalgia have alway lead me to looking at old photos but this time I am doing something different, I am listening to old music and watching old shows!!.
One day, I searched youtube for a special song for a very old singer who was dead when I was a couple of years old or so. The song was part of a movie which was black and white then at a recent date was colored. The colors kept coming and going so my youngest looked at me wondering what is happening. Imagine his shock when he knew that back then movies were only black and white! He even thought that there were no colors in the world! Then he looked at me and said ” mom, I did not think you are that old”… that brat he does not even know how to talk to a lady hehehehe.
Another day, I was watching something from my college day, so it should be better. The middle guy said ” what is that?”, then my oldest replied ” It is mom, torturing us again with old stuff. This is probably the Egyptian star wars”. It was actually something called ” Fawazeer Ramadan”, which are kind of riddles that used to air during the holy month of Ramadan. This was my favorite part of Ramadan as we used to dedicate a notebook for it to write the 30 answers and by the end of the month we would submit them, via mail of course 📮.
We used to do that hoping we will get one of those luring prizes. Prizes ranged from apartments, cars, gold bars to kitchen remodeling and cash 💰 💵. It was very tempting to try your luck and everyone was competing. But guess what? I never got any prize, but I never gave up :).
Back to today’s recipe, I like using chicken thighs, but you can make it as well with breasts or tenders. Sometimes I use the Baharat along with salt and pepper, but I get it that most of you might not get that easily. So as I’ve said before I’ve tried it with only salt and pepper but this time I’ve also added some spices which you can easily get a hold of. Let’s see
In a deep bowl, we’ll add paprika, garlic, salt, pepper, oil, cardamom and lime juice and mix well. Take your chicken thighs and make some slits like the picture shown up. I do think because, I usually do not have time to marinate the chicken.
Now cover the chicken with the spices mix, making sure it goes into those slits we’ve made. ِArrange on oiled baking sheet. Sometimes I marinate the chicken overnight or for a couple of hours but many many times I only marinate it for 10-15 minutes until the oven preheats. You can also at this point freeze for later use, so this is an easy freezer friendly recipe. Bake in the oven for 50 minutes or until completely done.
Slice chicken into strips, serve in tortilla wraps or pita bread. Slather some hummus, top with shredded lettuce, pickles, avocado and the chicken. I also like to serve it in a plate with rice or pasta or just flat bread.
If you do not have enough time to bake the chicken or you are in a hurry, you can always make it on stovetop in a skillet. Cut it even smaller for it to cook quickly. It is a real sanity saver especially when we are pressed in time.
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- 3 large garlic cloves minced.
- 1/2 teaspoon paprika.
- 1/2 teaspoon ground black pepper.
- 1/2 teaspoon ground cardamom. *
- 1 1/2 teaspoon salt or to taste.
- 2 Tablespoons lime juice.
- 2 Tablespoon oil.
- 3 pound boneless skinless chicken thighs.
- Flat bread Lebanese bread or tortillas, warmed
- Finely sliced iceberg lettuce.
- Avocado diced.
- Pickled jalapeno.
- Chilli sauce.
In a bowl combine all ingredients , except for the chicken, well together.
Clean chicken thighs, trim the fat and make slits diagonally or in perpendicular and crossed lines, like the pictures shown above.
Mix chicken with marinade, cover and refrigerate up to 24 hours.**
Pre heat oven to 350F.
Put chicken in a rimmed baking sheet and bake for 50-60 minutes until chicken is done and all the liquids evaporate.
Remove from oven, slice and serve in a sandwich or a plate.
Spread a dollop of hummus on one of the bread, top with shredded lettuce, chicken slices, avocado cubes and pickles. Roll up tightly and wrap in a foil.
Serve on a plate:
In a plate, place chicken slices alongside hummus, lettuce, avocado, bread or rice.
*You can also use the same amount of oregano. Tried them both and it was delicious.
** I usually do not have enough time so many time I marinate the chicken for only 10 minutes until my oven was ready and I got out all the ingredients for the wraps. You can also freeze in a ziplock bag until ready to cook, thaw and continue the rest of the steps as usual.
*** Calories are calculated for the chicken only not including tortillas, hummus, lettuce for the wrap or pasta and rice for the plate.
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