| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Lebanese |
Lebanese, Chicken, Main dish |
4 |
Servings |
INGREDIENTS
| 4 |
|
Chicken breasts, with skin and ribs |
| 2 |
ts |
Salt |
| 3/4 |
c |
Olive oil |
| 3 |
lg |
Lemons, juiced |
| 2 |
lg |
Potatoes |
| 2 |
|
Garlic cloves |
| 1 |
lg |
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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