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Recipes in English
>>
Chicken Recipes >>
Lebanese Chicken |
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Lemon juice 3/4
cup |
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Garlic cloves
minced 8 large |
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Thyme, minced
2 tbsp |
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Dried thyme 2
tsp |
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Paprika 1 tbsp |
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Ground cumin 1
1/2 tsp |
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Cayenne pepper
3/4 tsp |
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Chickens 2 (3
lb ea) |
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Split
lengthwise, backbones |
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Removed and
discarded |
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Lemon wedges
to garnish |
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- Whisk
lemon juice, minced garlic, thyme, paprika, cumin, and
cayenne pepper in small bowl. Place chicken in 13*9*2-inch
glass baking dish. Pour marinade over; turn chicken o 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.
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