Roasted Lebanese Chicken

First toast on stovetop:
2 tsp whole cumin seed (or 1 1/2 ground cumin)
1/2 tsp coriander
Grind in food processor or smash in plastic bag with rolling pin.
Combine with:
3/4 C fresh lemon juice
6 lg garlic cloves- coarsely chopped
2 t dried thyme
1 T paprika
3/4 t cayenne pepper

Rub 3-5 chicken breast halves (depending on size) with olive oil and salt and pepper.
Marinade in lemon/seasoning mixture in plastic bag for 4-12 hours.

Bake at 425 for 25-30 min.

Serve with couscous.