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Lebanese Chicken:
Submitted by: Claudine | Date Added: 14 Jul 2010
Listed in: Lebanese Chicken

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yield: ?
active time: ?
total time: ?
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added by: Madame Fahimeh 
cuisine: ?
Ingredients

• 3/4 cup lemon juice
• 8 lg. garlic cloves, minced
• 2 T. fresh thyme, minced or 2 t. dried thyme
• 1 T. paprika
• 1 1/2 t. ground Cumin
• 3/4 t.cayenne pepper
• 2 chickens (3 lbs. ea.)Split lengthwise, backbones removed and discarded
• Lemon wedges to garnish
Preparation

• Whisk lemon juice, minced garlic, thyme, paprika, cumin, and cayenne pepper in a 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 ocassionally.
• 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 ocassionally with pan juices, about 50 min.
• Transfer chicken to plates.
• Garnish with lemon wedges.
• Pass pan juices separately.
Additional Notes
Its a good idea to have multiple pans going at one time to make the cook ... otherwise the 2 hours could turn into a half a day. :)