Lebanese Chicken Recipe

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Linda Walter


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


★★★★★ 1 vote

4 servings
6 Hr
1 Hr


  • ·
    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



  1. Whisk lemon juice, minced garlic, thyme, paprika, cumin, and cayenne pepper in small bowl. Place chicken in 13x9x2-inch glass baking dish.
  2. Pour marinade over; turn chicken to coat. Cover and refrigerate at least 6 hours or overnight, turning occasionally.
  3. Preheat oven to 425 F.
  4. 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.

Printable Recipe Card


Course/Dish: Chicken

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