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.
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
From: Assouk.com: Free Lebanese Recipes
Andrey Khrobostov / 123RF Stock Photo 8167207