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Lebanese Chicken (Frarej)
| Ingredients | |||
| 4 | each | chicken breasts, with skin and ribs | |
| 2 | teaspoon | salt | |
| 3/4 | cup | olive oil | |
| 3 | each | lemons, juiced | |
| 2 | lg | potatoes | |
| 2 | each | garlic cloves | |
| 1 | each | white onion, minced | |
| 4 | each | roma tomatoes | |
| 1 | pita bread | ||
Directions: | |||
| 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. | |||
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