1 of 3 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (651g) Recipe makes 6 servings
Calories 1469
Calories from Fat 982		(66%)
Amount Per Serving		%DV
	Total Fat 109.2g	167%
	Saturated Fat 28.6g	142%
	Monounsaturated Fat 50.9g
	Polyunsaturated Fat 21.4g
	Trans Fat 0.0g
Cholesterol 454mg		151%
Sodium 424mg		17%
Potassium 1185mg		33%
Total Carbohydrate 2.8g		0%
	Dietary Fiber 0.2g	0%
	Sugars 0.8g
Protein 112.8g		225%
detailed view... how is this calculated?

people who like this recipe also like:

Southern Fried Chicken (Look out Kfc!l) (Paula Deen)

By: Sharlene~W

Pb & J Oatmeal

By: HokiesLady

Crock Pot Hungarian Goulash

By: Garnet

Pan-Roasted Broccoli

By: Roxygirl in Colorado

Get Your Mojo Goin' Sauce

By: Sharon123

Arabic Chicken With Lemon & Thyme

Recipe #78039 | 2½ hours | 1¼ hours prep | add private note

⁽¹³⁾ RATE IT NOW Print Recipe

By: winkki
Dec 5, 2003

Our favorite recipe from our favorite Syrian-Lebanese cookbook, "Foods from Biblical Lands."The actual name is Djaj ma' limoon wa za' tar, but the kids call it "Arabic Chicken" and ask for it frequently. Save the leftover cooking juices to put over rice, potatoes, etc. (Actually, we use the marinade on potatoes, zukes, green beans..whatever we have and can throw in the oven). It's one of my standard potluck dishes and always gets raves (I use smaller chunks of chicken when cooking and then layer it over a 9x13 pan of rice pilaf for an easy self-serve dish). Also works to use packages of boneless, skinless chicken breasts (be careful not to overcook!). I've even been pressed for time and not broiled it and liked it just as much, or used it as marinade for grilled chicken...hard to mess this one up!

SERVES 6 (change servings and units)

Ingredients

2 (4 lb) broiler-fryer chickens, in pieces
1/2-3/4 cup salad oil (I use half canola & half olive)
2/3 cup lemon juice
2 tablespoons thyme
1 teaspoon garlic powder

Directions

1
Mix all ingredients (but chicken) for marinade.
2
Marinade chicken at least an hour (up to overnight).
3
Place chicken in baking dish.
4
Bake 1 hr at 350, then broil 15 min or until golden brown.

Questions about this recipe?

Featured Reviews for This Recipe

From: LARavenscroft

On Jun 13, 2009

Made for I Recommend Tag. This was excellent. We loved the combination of lemon and thyme with the chicken. I used boneless skinless chicken thighs (that's our favorite) and as one other reviewer suggested, added more garlic (we love garlic). Thanks for posing this!

0 people found this review helpful

Was this review helpful to you? YES | NO

From: loof

On May 24, 2009

This is a good basic chicken marinade! I used boneless skinless breasts, marinated for about 7 hours, then grilled and the chicken came out very moist. The thyme and lemon paired well together but I think I'll use more garlic next time. Thanks for posting your recipe!

0 people found this review helpful

Was this review helpful to you? YES | NO

From: UmmAzhar

On Jul 10, 2005

I cannot begin to tell you all how lovely this simple dish was...Absolutely marvellous....!!!It is one of those dishes which deserve recognition becasue it is sooooooooo simple and yet sooooooo delicious...I made it as directed but with the addition of salt and a little pepper..The union of lemon with thyme was awesome..I definitely recommend it to all for its sheer simplicity,taste and a satifying experience..!!

7 people found this review helpful

Was this review helpful to you? YES | NO

From: Irmgard

On Jan 22, 2005

My husband gave this recipe two thumbs up! I made a half quantity just for us using chicken legs and I used fresh garlic instead of garlic powder. I cooked the chicken in a covered baking dish. It was cooked through after 45 minutes, so I removed the lid and let it brown the last 15 minutes. It came out nice and crispy. I had the leftovers for lunch the next day - yummy!

7 people found this review helpful

Was this review helpful to you? YES | NO

Read all 13 reviews