- ¼ cup vegetable oil
- ¼ cup lemon juice
- 5 cloves garlic, pressed
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1 teaspoon oregano
- ½ teaspoon pepper
- ¼ teaspoon cinnamon
- 1 halal fryer chicken, cut into serving-size pieces
Combine oil, lemon juice, garlic, and spices in a shallow baking pan.
Roll up cut chicken in marinade.
Bake in pre-heated oven at 425°F, basting occasionally.
Bake until tender when pierced with a fork (approximately 1 hour). Lightly cover for the first ½ hour, then uncover for the last ½ hour so that it can brown.
Remove from pan and baste again.
Serve with plain rice. Chicken juices may be served in separate bowl to pour over rice.
Sprinkle rice with cinnamon or pine nuts sautéed to a golden brown.