Total Time
1hr 20mins
Prep 30 mins
Cook 50 mins

A taste of the Mediterranean! Moist, flavorful chicken is the star of this elegant dinner - serve with Tunisian carrot salad and Turkish zucchini pancakes. Serves four very generously, or split the chicken halves to serve eight!

Ingredients Nutrition

Directions

  1. Whisk lemon juice, garlic, thyme, paprika, cumin and cayenne in a small bowl.
  2. Place chicken in a 13x9x2-inch glass baking dish.
  3. Pour marinade over; turn chicken to coat.
  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 and season with salt and pepper.
  7. Bake until chicken is cooked through, basting with pan juices, about 50 minutes.
  8. Transfer chicken to plates.
  9. Pass pan juices separately.
Most Helpful

We loved the flavor imparted by the lemon, garlic, thyme, paprika, cumin and cayenne pepper marinade. Baking this easy to make Lebanese style chicken at 425°F results in a very moist chicken with a crispy skin. I used bone in breasts marinated overnight. There was very little pan juice to baste with because some of it carmelized around the edges of the pan. I think next time I might add a bit of water to the pan, halfway through the cooking time. I served this with Leslie's Tunisian Carrot Salad for a wonderfully enticing dinner. Leslie, I am so lucky I chose you for " Pick A Chef"

Lorac January 25, 2003