Lebanese Chicken

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!

• Ready In: 1 hr 20 mins
• Serves: 4

Ingredients

• 3⁄4 cup fresh lemon juice
• 8  garlic cloves, minced
• 2  tablespoons  minced fresh thyme (or 2 t. dried, though fresh is better)
• 1  tablespoon paprika
• 1 1⁄2 teaspoons ground cumin
• 3⁄4 teaspoon cayenne pepper
• 2 (3 lb)  whole chickens, split lengthwise, backbones removed and discarded

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.