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LEBANESE CHICKEN

3/4 cup fresh lemon juice
8 large garlic cloves, minced
2 tbsps. minced fresh thyme or 2 tsp. dried
l tbsps. paprika
l-l/2 tsp. ground cumin
l/4 tsp. cayenne pepper
2 3-lb. chickens, split lengthwise, backbones removed and discarded
Whisk fresh lemon juice, minced garlic, thyme, paprika, cumin & cayenne pepper in small bowl. Place chicken in l3x9x2″ glass baking dish. Pour marinade over, turn chicken to coat. Cover and refrigerage at least 6 hrs. or overnight, turning occasionally. Preheat oven 425. Transfer chicken and marinade to large roasting pan. Season chicken with s&p. Bake until chicken is golden brown and cooked through, occasionally basting with pan juices, about 50 mins. Transfer chicken to plates. Garnish with lemon. Pass pan juices separately.
Serves 4 Bon Appetit Jan. l996

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https://recipes.connorbowen.com/recipe/lebanese-chicken/