Recipe Rating:
 1 Rating
Serves: 4 servings
Prep Time:
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3/4 cup lemon juice (fresh juice)
8 large garlic clove(s), minced
2 tbs thyme, minced or 2 tsp dried thyme
1 1/2 tsp ground cumin
3/4 tsp cayenne pepper
2 chickens (3 lb each) split lengthwise, backbones
lemon wedges to garnish

The Cook

Linda Walter Recipe
Cooked to Perfection
Gulfport, FL (pop. 12,029)
Member Since Aug 2012
Linda's notes for this recipe:
My note: i have for many years refused to share my recipes...i have worked hard in prefecting them, and i just did not share. and then i lost a recipe, i had given my sister a copy, and got it back from her.....i have always wanted to make a cookbook and sell it..well i have done 3 cookbooks and gave one to each of my son, and a few special friends...but i am so delighted with this group, i am sharing my special food
this recipe, Lebanese chicken, has been shared with several special friends, and every one of them rave on it, after all these years....Bless you all
Make it Your Way...

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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.

About this Recipe


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user Bea L. BeachChic - Aug 7, 2012
Bea Lieve [coffeetime] has shared this recipe with discussion group:
user Dawn Whitted dawn01 - Aug 8, 2012
Linda this really sounds good. I can't wait to try it! Thank you so much for sharing. Is it split both chickens, and remove backbones?
user Linda Walter linda1113 - Aug 8, 2012
yes it is
i have had so many ladies say it is one of their best recipes
i dont think you will be dissapointed
user Linda Walter linda1113 - Aug 27, 2012
i would say to use what you like best. i happen to like the thighs....but it tastes good with any part of the chicken

user Helen McBride maxnme1 - Sep 30, 2012
Thank you Linda for sharing your recipe! It truly shows that you have a wonderful spirit, since this recipe is near and dear to you. I can't wait to try it.

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