Lebanese Chicken (Frarej)

1. 1

   Preheat the oven to 500 degrees F. Rinse in cold water 4 chicken breasts, with skins and ribs.

2. 2

   Rub each with 1/2 teaspoon salt.

3. 3

   Mix juice of 3 large lemons, 3/4 cup olive oil.

4. 4

   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.

5. 5

   Stir the ingredients to coat the potatoes.

6. 6

   Bake in the oven for 10 minutes.

7. 7

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

8. 8

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

9. 9

   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.

10. 10

    Baste the chicken breasts two or three times in the lemon/oil mixture during cooking.

11. 11

    Serve with pita bread.

12. 12

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

13. 13

    NOTE: Skinless breasts dry out too quickly.

14. 14

    Remove the skins after the chicken is done.

* Per serving · 4 servings · Values may vary.

No additional tips available.