August 01, 2017
Dinner, Main Dish, Poultry,
Chicken, Entertaining, Fall/Autumn, Passover, Rosh Hashanah, Sunday Dinner, Winter, Oven Roast, Gluten-Free, High Protein, Low Carbohydrate, No Eggs, Non-Dairy, Whole Chicken, Kosher Meat more
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"This is wonderful and tender, with just a bit of kick. In the summer I bake it on the BBQ."
Preheat oven to 425°F.
Rinse chickens and dry.
Cut chicken in half, along the breastbone.
Cut away wing tips and backs (can be used in a soup or stock later).
Arrange chicken halves in a backing pan, skin side down.
In small bowl, combine seasonings and sprinkle chicken with half the seasoning mixture.
Bake chicken covered for 30 minutes.
Remove and turn chicken skin side up, and sprinkle with the remaining seasonings.
Bake uncovered for 20 – 30 minutes
Serve each chicken portion with a lemon quarter.
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Delicious easy recipe. The spice mixture is just right. I've been using up what I have in the freezer so used all thighs for the recipe . 8 thighs baked for 25 minutes turned and 25 more minutes. Unfortunately I forgot the lemon - it is sitting on the counter waiting! This recipe is excellent good cold too.