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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:
1hr 20mins
Serves:
Units:

ingredients

directions

  • Whisk lemon juice, garlic, thyme, paprika, cumin and cayenne in a small bowl.
  • Place chicken in a 13x9x2-inch glass baking dish.
  • Pour marinade over; turn chicken to coat.
  • Cover and refrigerate at least 6 hours or overnight, turning occasionally.
  • Preheat oven to 425°.
  • Transfer chicken and marinade to large roasting pan and season with salt and pepper.
  • Bake until chicken is cooked through, basting with pan juices, about 50 minutes.
  • Transfer chicken to plates.
  • Pass pan juices separately.
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RECIPE MADE WITH LOVE BY

@Leslie in Texas
Contributor
@Leslie in Texas
Contributor
"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!"
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  1. Lorac
    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"
    Reply
  2. Leslie in Texas
    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!
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