Title: Lebanese Chicken (Frarej)
Categories: Lebanese Chicken Main
Yield: 4 Servings
| 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 |
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.