Recipe - Lebanese Chicken (Frarej)

4 Chicken breasts, with skin
and ribs
2 teaspoon Salt
Three fourths cup 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 One half tsp salt Mix juice of 3 large lemons
Three fourths cup olive oil Place into a 9x13 baking dish 2 large potatoes, skinned,
cut into One half cubes 2 garlic cloves, minced 1 large white onion, cut or sliced up into
halfcircles the lemon/oliveoil 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini