lebanese chicken
(1 RATING)
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
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prep time
6 Hr
cook time
1 Hr
method
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yield
4 servings
Ingredients
- - 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
How To Make lebanese chicken
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Step 1Whisk lemon juice, minced garlic, thyme, paprika, cumin, and cayenne pepper in small bowl. Place chicken in 13x9x2-inch glass baking dish.
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Step 2Pour marinade over; turn chicken to coat. Cover and refrigerate at least 6 hours or overnight, turning occasionally.
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Step 3Preheat oven to 425 F.
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Step 4Transfer 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Category:
Chicken
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