Ingredients
3/4 cup fresh lemon juice
8 large garlic cloves, minced
2 tbs minced fresh thyme
1 tbs paprika
1.5 tbs cumin
.75 tbs cayenne
2 3-lb chickens
lemon wedges
Preparation
Whisk frsh lemon juice, garlic, paprika, cumin, and cayenne in small bowl. Place chicken in 13x9, pour marinade over, turn chicken to coat. Cover and fridge 6 hrs or overnight, turning occasionally. Preheat to 425. Transfer chicken to roasting pan, season w/ S&P, bake ~ 50 min occasionally basting in pan juices. Garnish w/ lemon.
