Lebanese Baked Chicken

This delicious recipe is so easy it can be made in literally 3 minutes, plus cook time.  The results, however are excellent.  I like to make a wild rice medley in my rice maker which takes about the same amount of time as the chicken baking.  By adding a few veggies to the steam rack on the rice maker during the last few minutes, I have a complete meal in about 40 minutes with barely any effort.

I would like to experiment with this recipe using Fish instead of chicken, and will keep you posted.  UPDATE:  The fish was not as good.  The lemon flavor was greatly diminished, and the edges were overdone to to the acidity in the lemon juice.



  • 4 Boneless Chicken Breasts
  • 1/2 cup Olive Oil
  • 1/2 cup Lemon Juice
  • 2 tsp. Oregano
  • 1 tsp. Cinnamon
  • 2 tsp. salt
  • 1 tsp. pepper


  1. Preheat oven to 425℉
  2. Lay the chicken out in a shallow baking pan (i.e. 9x13)
  3. Mix all of the remaining ingredients together thoroughly and pour over chicken.  Turn the chicken a few times to make sure that it is well coated.
  4. Bake chicken  for 30 minutes or until done, turning over at 15 minutes and spoon some juice over chicken.
  5. Sear on a hot grill or panini maker for 1 minute (optional).

When serving, spoon some juice over the chicken.

© 2014 Dean Abraham