Lebanese chicken (frarej)

4 servings

Ingredients

Quantity Ingredient
4 Chicken breasts, with skin and ribs
2 teaspoons Salt
¾ cup Olive oil
3 larges Lemons, juiced
2 larges Potatoes
2 Garlic cloves
1 large White onion, minced
4 Roma tomatoes
Pita Bread

Directions

Preheat the oven to 500 degrees F.

Rinse in cold water

4 chicken breasts, with skins and ribs Rub each with

½ tsp salt

Mix

juice of 3 large lemons ¾ cup olive oil Place into a 9x13 baking dish

2 large potatoes, skinned, cut into ½ 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.

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