Lebanese Chicken Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
3/4 cup: Lemon juice,
3/4 tsp: Cayenne pepper,
8 large: Garlic clove, (s), minced
2: Chickens, 3 lb ea
2 tbsp: Thyme, minced or
Split lengthwise, backbones
2 tsp: Dried thyme,
Removed and discarded,
1 tbsp: Paprika,
Lemon wedges to garnish,
1 1/2 tsp: Ground cumin,
Directions:
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.
Bon Appetit
Best of the Year
January 1996
Submitted By DIANE LAZARUS On 12-27-95
Source from luhu.jp
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.
Bon Appetit
Best of the Year
January 1996
Submitted By DIANE LAZARUS On 12-27-95
Source from luhu.jp