Recipe - Lebanese Chicken

Three fourths cup Lemon juice
8 Cloves (large) garlic;
minced
2 tablespoon Thyme; minced or
2 teaspoon Dried thyme
1 tablespoon Paprika
1 One half teaspoon Ground cumin
Three fourths teaspoon Cayenne pepper
2 Chickens (3 pound ea); split
lengthwise; backbones,
removed and discarded
Lemon wedges to garnish

Date: Thu, 25 Apr 1996 23:54:50 0400

From: BobbieB1@aol.com
Whisk lemon juice, minced garlic, thyme, paprika, cumin, and cayenne pepper
in small bowl. Place chicken in 13x9x2inch 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.

Bon Appetit Best of the Year January 1996

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