@roubasfoodjourney: The chicken is good. But it’s the zoum at the bottom of this tray that you’ll be thinking about for days. Lebanese lemon garlic chicken is one of those dishes every Arab mum has made. Fifteen garlic cloves, a full cup of fresh lemon juice, potato wedges snuggled in between — and that golden, garlicky sauce that pools at the bottom of the tray. We call it zoum. You tear off bread, you dip, and that’s it. That’s the dish. The secret to the sauce? A little water. It stops the garlic turning blue and gives you that beautiful glossy zoum every single time. How to make it: Season 16 pieces of chicken with salt, 2 tsp paprika sweet and a drizzle of olive oil — massage it all in. Scatter your potato wedges in between and season those too. Roast at 180°C fan-forced for 45 minutes uncovered⚡ Every oven is different — your chicken should be brown and your potatoes softening before you add the zoum. Give it a little longer if needed. While it roasts, mix together (in order) 15 crushed garlic cloves, ⅔ cup water, 1 cup fresh lemon juice, ½ cup olive oil and 3 tsp dried oregano. ⚡ The water is important — it stops the garlic turning blue and gives you that glossy zoum. Pour the sauce over the tray and return to the oven for 15 minutes. Finish with a generous handful of fresh chopped parsley. ⚡ Don’t be shy with the garlic — it’s the heart of this dish. ⚡ Any chicken pieces work — whole chicken cut up, drumsticks, chops. ⚡ The zoum at the bottom of the tray is everything. Serve with bread and dip. Serves 8 -10· GF · DF · Prep 15 mins · Cook 1 hour #lebanesefood #foryou #fyp #arabicfood #zoum

Rouba Shahin

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Sunday 19 April 2026 09:27:52 GMT