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Lebanese Chicken: I like this better cold than hot. I baste it with its juices while it is cooling

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Joined: Dec 14, 2005


Posted to Thread #18968 at 2:16 am on Sep 12, 2010

to glaze it. Since most chickens are larger than the ones called for, I just add all the ingredients with a free hand. The overnight marinade is nice, but not essential:


From Bon Appetit, 1/96.

cup fresh lemon juice
8 large garlic cloves, minced
2 tbs. minced fresh thyme or 2 tsp. dried
1 tbs. paprika
1 tsp. ground cumin
tsp. cayenne pepper
2 3-pound chickens, split lengthwise, backbones removed and discarded
Salt and pepper

Lemon wedges

Whisk lemon juice, garlic cloves, thyme, paprika, cumin and cayenne in small bowl. Place chicken in 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 425F. 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 to plates. Garnish with lemon. Pass pan juices separately.


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