Roasted Lebanese Chicken

  • 3/4 cup lemon juice
  • 6 cloves garlic, minced
  • 2 tablespoons fresh thyme, minced
  • 1 tablespoon paprika
  • 2 teaspoons ground cumin
  • 1 teaspoon cayenne pepper
  • 2 chickens split lengthwise, backbones removed and discarded
  • 1 lemon, sliced
  • 1/2 cup minced parsley

Mix lemon juice, garlic, thyme, paprika, cumin, and cayenne in small bowl. Place chicken in 13×9 inch glass baking dish. Pour marinade over chicken and turn chicken to coat. Cover and refrigerate at least 6 hours or overnight, turning occasionally.

Preheat oven to 425 degrees. 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. Garnish with lemon slices and parsley .

Here is another quick and delicious chicken recipe

Garlic Roasted Chicken

  • 1 4-5 lb. chicken
  • 1 tablespoon ground sage
  • 8 cloves garlic, peeled and sliced in half
  • 1 tablespoon extra virgin olive oil
  • salt and pepper

Preheat oven to 375 degrees. Wash chicken inside and out, pat dry with paper towels.

In a small bowl, mix together sage, oil, salt and pepper. Rub this mixture under the skin of the breast and on the skin all over the chicken. Insert half the garlic slices under the skin of the breast, drum and thigh. Put the remaining garlic slices inside the chicken. Place chicken, breast side down, on lightly greased pan.

Roast for 30 minutes, then turn chicken breast side up and continue roasting until internal temperature reaches 180 degrees on a meat thermometer.