Cumin Baked Chicken
Yield
4 servingsPrep
20 minCook
60 minReady
80 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
cumin
ground |
|
| 2 | teaspoons |
paprika
|
|
| 1 | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
| ½ | teaspoon |
garlic powder
|
|
| 3 | pounds |
chicken
cut up |
|
| 1 | each |
lemon
sliced |
|
| 1 | cup |
green olives
unpitted, preferably mediterranean |
*
|
| 3 | tablespoons |
olive oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
cumin
ground |
|
| 1E+1 | ml |
paprika
|
|
| 5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
| 2.5 | ml |
garlic powder
|
|
| 1.4 | kg |
chicken
cut up |
|
| 1 | each |
lemon
sliced |
|
| 237 | ml |
green olives
unpitted, preferably mediterranean |
*
|
| 45 | ml |
olive oil
|
|
Directions
Combine first 5 ingredients and set aside.
Place chicken snugly in shallow baking dish .
Rub ¾ of spices under skin, and rub remainder over top.
(Can refrigerate at this point for up to 24 hours.)
Squeeze lemon juice over chicken, scatter olives over chicken and drizzle with oil.
Bake uncovered at 400℉ (200℃) for 50 to 60 minutes.
Baste with pan juices occasionally.
Serve with sliced lemons.
Makes 4 servings.
