Arabic Chicken With Lemon & Thyme
photo by loof751
- Ready In:
- 2hrs 25mins
- Ingredients:
- 5
- Serves:
-
6
ingredients
- 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
directions
- Mix all ingredients (but chicken) for marinade.
- Marinade chicken at least an hour (up to overnight).
- Place chicken in baking dish.
- Bake 1 hr at 350, then broil 15 min or until golden brown.
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Reviews
-
The day I made this I had a cold and couldn't taste anything, but everyone thought it was great! I used 8 split chicken breasts and halved the marinade recipe. I then baked them on a cookie sheet for 45 minutes then broiled them on lo for 10 minutes. It tasted even better the next day on sandwiches with mayo and provolone cheese. Will definately make again!
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Tweaks
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My husband gave this recipe two thumbs up! I made a half quantity just for us using chicken legs and I used fresh garlic instead of garlic powder. I cooked the chicken in a covered baking dish. It was cooked through after 45 minutes, so I removed the lid and let it brown the last 15 minutes. It came out nice and crispy. I had the leftovers for lunch the next day - yummy!