Lebanese Chicken
Serves: 6
Gabriella Kub
1 January 1970
Based on User reviews:
56
Spice
46
Sweetness
58
Sourness
48
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
3 cup
Lemon Juice (fresh)8 large
Garlic Cloves (minced)2 tbsp
Thyme (minced fresh)1 tbsp
Paprika1.5 tsps
Ground Cumin3 tsp
Cayenne PepperDirections:
1
Whisk fresh lemon juice, minced garlic, thyme, paprika, cumin and cayenne pepper in small bowl
2
Place chicken in 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 over to 425°F
6
Transfer chicken and marinade to large roasting pan
7
Season chicken with salt and pepper
8
Bake until chicken is golden brown and cooked through, occasionally basting with pan juices, about 50 minutes
9
Transfer chicken to plates
10
Garnish with lemon
11
Pass pan juices separately
12
Whisk fresh lemon juice, minced garlic, thyme, paprika, cumin and cayenne pepper in small bowl
13
Place chicken in 13x9x2-inch glass baking dish
14
Pour marinade over; turn chicken to coat
15
Cover and refrigerate at least 6 hours or overnight, turning occasionally
16
Preheat over to 425°F
17
Transfer chicken and marinade to large roasting pan
18
Season chicken with salt and pepper
19
Bake until chicken is golden brown and cooked through, occasionally basting with pan juices, about 50 minutes
20
Transfer chicken to plates
21
Garnish with lemon
22
Pass pan juices separately