MMMMM----- Recipe via Meal-Master (tm) v8.02
  Categories: Poultry, Lebanese
       Yield: 4 servings
     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.
   Bon Appetit Best of the Year January 1996