Lebanese Chicken (Frarej)

• 4 each chicken breasts with skin and ribs
• 2 teaspoons salt
• 3/4 cups olive oil
• 3 each lemons juiced
• 2 large potatoes
• 2 cloves garlic cloves
• 1 each onions white onion, minced
• 4 each tomatoes roma or plum, fresh
• 1 x pita bread

1. Preheat the oven to 500 degrees F. Rinse in cold water 4 chicken breasts, with skins and ribs.
2. Rub each with 1/2 teaspoon salt.
3. Mix juice of 3 large lemons, 3/4 cup olive oil.
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. Stir the ingredients to coat the potatoes.
6. Bake in the oven for 10 minutes.
7. Add the chicken breasts and 4 roma tomatoes (or as many as desired) to the backing dish.
8. Generously spoon the hot lemon/oil/garlic mixture over the chicken.
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. Baste the chicken breasts two or three times in the lemon/oil mixture during cooking.
11. Serve with pita bread.
12. Serve each breast with a helping of potatoes, some onions, and a tomato.
13. NOTE: Skinless breasts dry out too quickly.
14. Remove the skins after the chicken is done.

chicken breasts, salt, olive oil, lemons, potatoes, garlic, onions white onion, tomatoes roma, pita bread

Taken from recipeland.com/recipe/v/lebanese-chicken-frarej-827 (may not work)