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Recipe from: Linda
¾ cup lemon juice
8 large garlic cloves, minced
2 tablespoon fresh thyme, minced, or 2 teaspoon dried thyme
1 tablespoon paprika
1 ½ teaspoon ground cumin
¾ teaspoon cayenne pepper
2 chickens, 3 pounds each, split lengthwise, backbones removed and discarded
lemon wedges to garnish
Whisk lemon juice, minced garlic, thyme, paprika, cumin, and cayenne pepper in small bowl. Place chicken in 13 by 9 by 2 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°F. Transfer chicken and marinade to large roasting pan. Season chicken with salt and pepper. Bake until chicken is golden brown and cooked through, basting occasionally with pan juices, about 50 minutes. Transfer chicken to plates. Garnish with lemon wedges. Pass pan juices separately.