cumin baked chicken
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Ground cumin |
| 2 teaspoons | Paprika |
| 1 teaspoon | Salt |
| ½ teaspoon | Pepper |
| ½ teaspoon | Garlic powder |
| 3 pounds | Chicken, cut up |
| 1 | Sliced lemon |
| 1 cup | Unpitted green olives |
| (preferably Mediterr.) | |
| 3 tablespoons | Olive oil |
Contributed to the echo by: BOYD NARON CUMIN BAKED CHICKEN Combine first 5 ingredients and set aside. Place chicken snugly in shallow baking dish. Rub ¾ of spices under skin, and rub remainder over top. (Can refrigerate at this point for up to 24 hours.) Squeeze lemon juice over chicken, scatter olives over, and drizzle with oil.
Bake uncovered at 400 degrees for 50 to 60 minutes. Baste with pan juices occasionally. Serve with sliced lemons.
Makes 4 servings.
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