| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Lebanese |
Chicken, Lebanese, Main dish |
4 |
Servings |
INGREDIENTS
| 4 |
|
Chicken breasts, with skin |
|
|
and ribs |
| 2 |
t |
Salt |
| 3/4 |
c |
Olive oil |
| 3 |
|
Lemons, juiced |
| 2 |
|
Potatoes |
| 2 |
|
Garlic cloves |
| 1 |
|
White onion, minced |
| 4 |
|
Roma tomatoes |
|
|
Pita Bread |
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. From Gemini's MASSIVE MealMaster collection
at www.synapse.com/~gemini
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