I like this better cold than hot. I baste it with its juices while it is cooling 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.
¾ cup fresh lemon juice
8 large garlic cloves, minced
2 tbs. minced fresh thyme or 2 tsp. dried
1 tbs. paprika
1½ tsp. ground cumin
¾ 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 425ºF. 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.
From Bon Appetit, 1/96.
¾ cup fresh lemon juice
8 large garlic cloves, minced
2 tbs. minced fresh thyme or 2 tsp. dried
1 tbs. paprika
1½ tsp. ground cumin
¾ 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 425ºF. 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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