Lebanese Chicken

Chicken

INGREDIENTS

3?4 cup fresh lemon juice
8 large garlic cloves, minced
2 tablespoons minced fresh thyme or 1 teaspoon dried
1 tablespoon paprika
1-1/2 teaspoon ground cumin
3/4 teaspoon cayenne pepper
2-3 pound chicken, split lengthwise, backbones removed and discarded

DIRECTIONS

1. Whisk fresh lemon juice, mixed garlic, thyme, paprika, cumin, and cayenne pepper
in small bowl.

2. Place chicken in 13 × 9 × 2 baking dish.

3. Pour marinade over chicken making sure it is well coated.

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.

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 plate.

10. Garnish with lemon.