Lebanese Chicken

Total Time: 1 hr 20 mins Preparation Time: 30 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 3/4 cup fresh lemon juice
• 8 garlic cloves, minced
• 2 tablespoons minced fresh thyme (or 2 t. dried, though fresh is better)
• 1 tablespoon paprika
• 1 1/2 teaspoons ground cumin
• 3/4 teaspoon cayenne pepper
• 2 (3 lb) whole chickens, split lengthwise, backbones removed and discarded

Recipe

• 1 whisk lemon juice, garlic, thyme, paprika, cumin and cayenne in a small bowl.
• 2 place chicken in a 13x9x2-inch glass baking dish.
• 3 pour marinade over; turn chicken to coat.
• 4 cover and refrigerate at least 6 hours or overnight, turning occasionally.
• 5 preheat oven to 425°.
• 6 transfer chicken and marinade to large roasting pan and season with salt and pepper.
• 7 bake until chicken is cooked through, basting with pan juices, about 50 minutes.
• 8 transfer chicken to plates.
• 9 pass pan juices separately.