Lebanese Roasted Chicken - cooking recipe

Ingredients

2 large lemons, juiced
6 tablespoons oil
6 garlic cloves, smashed
1 tablespoon fresh thyme, chopped (or 1 tsp dried)
1 teaspoon paprika
1 teaspoon cumin
1/2 teaspoon cayenne pepper
8 -10 chicken thighs, skinless and boneless
salt and black pepper, to taste

Preparation

Combine first 6 ingredients in a large plastic ziploc bag.
Add chicken and seal bag, then turn well to coat all pieces with the marinade.
Place bag in refrigerator for 8 to 24 hours, turning occasionally.
Remove bag from refrigerator one hour before baking.
Preheat oven to 450*.
Place the chicken in a roasting pan and season with salt and pepper.
Pour any remaining marinade over the chicken.
Roast for 15 minutes.
Reduce heat to 375* and continue to roast 30 minutes or more if necessary until chicken is done.
Baste with the pan juices every 10 or 15 minutes.