3/4 c Lemon juice
8 lg Garlic clove(s), minced
2 tb Thyme, minced or
2 ts Dried thyme
1 tb Paprika
1 1/2 ts Ground cumin
3/4 ts Cayenne pepper
2 Chickens (3 lb ea)
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 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 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 min. Transfer chicken to plates. Garnish with lemon
wedges. Pass pan juices separately.
