Lebanese Chicken (frarej) Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
4: Chicken breasts, with skin and ribs
2 tsp: Salt,
3/4 cup: Olive oil,
3 large: Lemons, juiced
2 large: 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
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.
Source from luhu.jp
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.
Source from luhu.jp