Lebanese Chicken

7 ingredients
9 steps

Ingredients

  • 3/4 cup fresh lemon juice
  • 8 garlic cloves, minced
  • 2 tablespoons minced fresh thyme (or 2 t. dried, though fresh is better)
  • 1 tablespoon paprika
  • 1 1/2 teaspoons ground cumin
  • 3/4 teaspoon cayenne pepper
  • 2 (3 lb) whole chickens, split lengthwise, backbones removed and discarded

Directions

  1. 1
    Whisk lemon juice, garlic, thyme, paprika, cumin and cayenne in a small bowl.
  2. 2
    Place chicken in a 13x9x2-inch glass baking dish.
  3. 3
    Pour marinade over; turn chicken to coat.
  4. 4
    Cover and refrigerate at least 6 hours or overnight, turning occasionally.
  5. 5
    Preheat oven to 425°.
  6. 6
    Transfer chicken and marinade to large roasting pan and season with salt and pepper.
  7. 7
    Bake until chicken is cooked through, basting with pan juices, about 50 minutes.
  8. 8
    Transfer chicken to plates.
  9. 9
    Pass pan juices separately.

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