Servings: 4


  • 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

Step 1

Combine oil, lemon juice, garlic, and spices in a shallow baking pan.

Step 2

Roll up cut chicken in marinade.

Step 3

Bake in pre-heated oven at 425°F, basting occasionally.

Step 4

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.

Step 5

Remove from pan and baste again.

Step 6

Serve with plain rice. Chicken juices may be served in separate bowl to pour over rice.

Step 7

Sprinkle rice with cinnamon or pine nuts sautéed to a golden brown.