Lebanese chicken

Yield: 4 servings

Measure Ingredient
¾ cup Lemon juice
8 larges Garlic clove(s), minced
2 tablespoons Thyme, minced or
2 teaspoons Dried thyme
1 tablespoon Paprika
1½ teaspoon Ground cumin
¾ teaspoon Cayenne pepper
2 \N Chickens (3 lb ea)
\N \N Split lengthwise, backbones
\N \N Removed and discarded
\N \N Lemon wedges to garnish

Whisk lemon juice, minced garlic, thyme, paprika, cumin, and cayenne pepper in small bowl. Place chicken in 13x9x2-inch glass baking dish.

Pour marinade over; turn chicken to coat. Cover and refrigerate at least 6 hours or overnight, turning occasionally.

Preheat oven to 425 F. Transfer chicken and marinade to large roasting pan. Season chicken with salt and pepper. Bake until chicken is golden brown and cooked through, basting occasionally with pan juices, about 50 min. Transfer chicken to plates. Garnish with lemon wedges. Pass pan juices separately.

Bon Appetit

Best of the Year

January 1996

Submitted By DIANE LAZARUS On 12-27-95

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