Lebanese Roasted Chicken
- Ready In:
- 55mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 2 large lemons, juiced
- 6 tablespoons oil
- 6 garlic cloves, smashed
- 1 tablespoon fresh thyme, chopped (or 1 tsp dried)
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1⁄2 teaspoon cayenne pepper
- 8 -10 chicken thighs, skinless and boneless
- salt and black pepper, to taste
directions
- Combine first 6 ingredients in a large plastic ziploc bag.
- Add chicken and seal bag, then turn well to coat all pieces with the marinade.
- Place bag in refrigerator for 8 to 24 hours, turning occasionally.
- Remove bag from refrigerator one hour before baking.
- Preheat oven to 450*.
- Place the chicken in a roasting pan and season with salt and pepper.
- Pour any remaining marinade over the chicken.
- Roast for 15 minutes.
- Reduce heat to 375* and continue to roast 30 minutes or more if necessary until chicken is done.
- Baste with the pan juices every 10 or 15 minutes.
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RECIPE SUBMITTED BY
LARavenscroft
United States