Name: Egyptian Lemon Chicken
Yield: Serves 4 to 6
Cuisine: Egyptian
Ingredients: salt and freshly ground black pepper; ¼ pound butter; 2 tablespoons finely chopped parsley; 1 clove garlic, finely chopped; grated rind and juice of 1 lemon; 2 small chickens; ¼ teaspoon dried thyme; 4 tablespoons olive oil

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

About

Ingredients

2 small chickens
4 tablespoons olive oil
1 clove garli

Method

Cut chickens into serving pieces and place in a shallow bowl. Sprinkle with olive oil, finely chopped garlic, grated rind and juice of 1 lemon, and thyme, and season to taste with salt and freshly ground black pepper. Marinate chicken pieces in this mixture for at least 2 hours, turning pieces from time to time.

When ready to cook: butter a rectangular ovenproof baking dish generously.