Lebanese Chicken (Frarej)

Recipe Ingredients

4		Chicken breasts - with skin
2 teaspoons	10ml	Salt
3/4 cup	177ml	Olive oil
3 cups	711ml	Lemons - juiced (large)
2 cups	474ml	Potatoes (large)
2		Garlic cloves
1		White onion - minced (large)
4		Roma tomatoes
		Pita bread

Recipe Instructions

Preheat the oven to 500 degrees F.

Rinse in cold water 4 chicken breasts, with skins and ribs Rub each with 1/2 tsp salt Mix juice of 3 large lemons 3/4 cup olive oil Place into a 9x13 baking dish 2 large potatoes, skinned, cut into 1/2 cubes 2 garlic cloves, minced 1 large white onion, sliced into half-circles the lemon/olive-oil mixture Stir the ingredients to coat the potatoes. Bake in the oven for 10 minutes.

Add the chicken breasts and 4 Roma tomatoes (or as many as desired) to the backing dish.

Generously spoon the hot lemon/oil/garlic mixture over the chicken.

Put the dish back into the oven and cook uncovered for another 20 minutes, or until the skins on the chicken turn a very dark brown and the chicken is firm and does not ooze when poked with a fork. Baste the chicken breasts two or three times in the lemon/oil mixture during cooking.

Serve with pita bread. Serve each breast with a helping of potatoes, some onions, and a tomato.

NOTE: Skinless breasts dry out too quickly. Remove the skins after the chicken is done.

Source:
chefmad

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