Lebanese Chicken
Bon Appétit | January 1996
Servings: Serves 4.

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

Lemon wedges


Whisk fresh 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 over 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, occasionally basting with
pan juices, about 50 minutes.

Transfer chicken to plates. Garnish with lemon. Pass pan juices

I love cooking with wine.
Sometimes I even put it in the food.