Submitted by: Ramzi | Date Added: 14 Jul 2010 Listed in: Lebanese Chicken . . . . . yield: ? active time: ? total time: ?
. . . . . added by: Madame Fahimeh cuisine: ?
Ingredients
• 3/4 c Lemon juice
• 8 lg Garlic clove(s), minced
• 2 tb Thyme, minced or
• 2 ts Dried thyme
• 1 tb Paprika
• 1 1/2 ts Ground cumin
• 3/4 ts Cayenne pepper
• 2 Chickens (3 lb ea) Split lengthwise, backbones
• Removed and discarded Lemon wedges to garnish.
Preparation
• 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.
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. :)
