Recipe by winkki
Our favorite recipe from our favorite Syrian-Lebanese cookbook, "Foods from Biblical Lands."The actual name is Djaj ma' limoon wa za' tar, but the kids call it "Arabic Chicken" and ask for it frequently. Save the leftover cooking juices to put over rice, potatoes, etc. (Actually, we use the marinade on potatoes, zukes, green beans..whatever we have and can throw in the oven). It's one of my standard potluck dishes and always gets raves (I use smaller chunks of chicken when cooking and then layer it over a 9x13 pan of rice pilaf for an easy self-serve dish). Also works to use packages of boneless, skinless chicken breasts (be careful not to overcook!). I've even been pressed for time and not broiled it and liked it just as much, or used it as marinade for grilled chicken...hard to mess this one up!
Top Review by LARavenscroft
Made for I Recommend Tag. This was excellent. We loved the combination of lemon and thyme with the chicken. I used boneless skinless chicken thighs (that's our favorite) and as one other reviewer suggested, added more garlic (we love garlic). Thanks for posing this!
- 2 (4 lb) broiler-fryer chickens, in pieces
- 1⁄2-3⁄4 cup salad oil (I use half canola & half olive)
- 2⁄3 cup lemon juice
- 2 tablespoons thyme
- 1 teaspoon garlic powder