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Name: Lebanese Chicken
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 2 Chickens (3 lb ea); split; 2 tb Thyme minced or; 1 1/2 ts Ground cumin; 3/4 c Lemon juice; 2 ts Dried thyme; 1 tb Paprika; Lemon wedges to garnish; 3/4 ts Cayenne pepper; 8 large cloves garlic

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INGREDIENTS

2 Chickens ; (3 lb ea); split
2 tb Thyme ; minced or
1 1/2 ts Ground cumin
3/4 c Lemon juice
2 ts Dried thyme
1 tb Paprika
Lemon wedges ; to garnish
3/4 ts Cayenne pepper
8 large cloves garlic

INSTRUCTIONS

Date: Thu, 25 Apr 1996 23:54:50 -0400 From: BobbieB1@aol.com 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. Bon Appetit Best of the Year January 1996 MM-RECIPES@IDISCOVER.NET MEAL-MASTER RECIPES LISTSERVER MM-RECIPES DIGEST V3 #116 From the MealMaster recipe list. Downloaded from G Internet, G Internet.

NOTES

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Lebanese Chicken

2 Chickens (3 lb ea); split
2 tb Thyme minced or
1 1/2 ts Ground cumin
3/4 c Lemon juice
2 ts Dried thyme
1 tb Paprika
 Lemon wedges to garnish
3/4 ts Cayenne pepper
8 large cloves garlic

Date: Thu, 25 Apr 1996 23:54:50 -0400    From: BobbieB1@aol.com  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.    Bon Appetit Best of the Year January 1996    MM-RECIPES@IDISCOVER.NET    MEAL-MASTER RECIPES LISTSERVER    MM-RECIPES DIGEST V3 #116    From the MealMaster recipe list.  Downloaded from G Internet,  G Internet.

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Nutrition

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Serving Size: 1 Serving (592g)
Recipe Makes: 4

Calories: 1048
Calories from Fat: 634 (60%)

Amt Per Serving		% DV

	Total Fat 70.4g	94 %
	Saturated Fat 20g	100 %
	Monounsaturated Fat 29g
	Polyunsanturated Fat 15.4g
Cholesterol 345mg		106 %
Sodium 329.4mg		11 %
Potassium 1195.9mg		31 %
Total Carbohydrate 16.6g		5 %
	Dietary Fiber 4g	16 %
	Sugars, other 12.6g
Protein 87.7g		125 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1048

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