**Can I Get the Recipe Tip: Thighs are the best choice for this lemon spiced chicken marinade, because they stay tender and moist, though there’s nothing to stop you from using a whole chicken cut into pieces. It’s good to serve this with something to soak up the juices, such as rice.
12–16 chicken pieces, preferably thighs (allow 3–4 per person)
1⁄3 cup olive oil
juice of 2 lemons
1 tablespoon ground cumin
1 teaspoon Spanish smoked paprika
1⁄2 teaspoon hot red pepper flakes
1 teaspoon dried oregano
a small bunch of thyme sprigs, fresh or dried
2 teaspoons salt
1 teaspoon black pepper
Preheat the oven to 400˚F.
Trim any excess fat from the chicken pieces. Put the chicken in a baking dish large enough to hold them comfortably (or divide between 2 dishes). Put the oil, lemon juice, cumin, paprika, red pepper flakes, oregano, thyme, salt, and pepper in a bowl and mix well. Pour over the chicken and turn to coat well. Cover and set aside for at least 30 minutes, or refrigerate for 6–8 hours.
Make sure all the chicken pieces are skin side up in the dish and roast in the preheated oven until browned and cooked through, 50–60 minutes. Serve immediately with the pan juices.
**Recipe is copied from Can I Get The Recipe. I receive her e-mails with these weekly recipes.
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