Tuesday, May 27, 2014

Lebanese Chicken or Lemon Lebanese Chicken as my daughter will call it from this day forward

What a delicious change of pace recipe!
This comes from one of my Bon Appétit cookbooks.

3/4 cup fresh lemon juice
8 large garlic cloves, minced
2 tablespoons minced fresh thyme or 2 teaspoons dried *
1 tablespoon paprika
1 1/2 teaspoons ground cumin
3/4 teaspoon cayenne pepper
2 3-pound chickens, split lengthwise, backbones
removed and discarded

     Whisk fresh 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 degrees F. Transfer chicken and marinade to large roasting pan. Season chicken with salt and pepper. Bake until chicken is cooked through, basting with pan juices, about 50 minutes.
Transfer chicken to plates. Pass pan juices separately.

4 servings
* I used lemon thyme with this recipe and it was even better!

Recipe from : The Flavors of Bon Appétit 1997 cookbook

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