Pharaonic Chicken

• 4 boneless skinless chicken breast halves
• 4 boneless skinless chicken thighs
• 1/2 teaspoon ground allspice
• 2 1/2 teaspoons salt, divided
• 1/2 teaspoon ground cumin
• 1/3 teaspoon ground cinnamon
• 1 tablespoon sugar
• 1/3 cup olive oil
• 1 1/2 lbs baking potatoes, peeled and cut into 1/2-inch (1 cm)-thick circles
• 4 garlic cloves, minced
• 1/2 cup fresh lemon juice
• 4 tablespoons grated romano cheese

1. Stir together the allspice, 1 1/2 tsp salt, cumin, cinnamon, sugar and olive oil in a medium bowl. Add chicken and marinate for 15 minutes.
2. Preheat oven to 425u0b0F.
3. Boil the potatoes in water to cover, plus the remaining tsp salt, for about 10 minutes or until tender but not soft. Drain.
4. Place the chicken in a single layer in a large baking dish. Bake for 20 minutes at 425u0b0F.
5. Remove chicken from oven and arrange potatoes between pieces.
6. In a small dish, mix together the garlic and lemon juice. Pour this over the chicken and potatoes.
7. Return chicken to oven and bake an additional 12 minutes.
8. Sprinkle with cheese and return to oven until cheese melts.
9. Serve.

chicken, chicken thighs, ground allspice, salt, ground cumin, ground cinnamon, sugar, olive oil, baking potatoes, garlic, lemon juice, romano cheese

Taken from www.food.com/recipe/pharaonic-chicken-125672 (may not work)