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-> [Arabic, Chicken, Entrees, Lebanese, Middle Eastern, Poultry] -> [Lebanese chicken Recipe] |
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Lebanese chicken
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| Artist: |
_ |
| Categories: |
Arabic, Chicken, Entrees, Lebanese, Middle Eastern, Poultry |
| Yield: |
4 |
| Rating: |
5 |
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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 |
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Procedures:
| 1 | Preheat the oven to 500 °F. | | 2 | Rinse in cold water 4 chicken breasts, with skins and ribs rub each with ?tsp salt mix juice of 3 large lemons ?cup olive oil place into a 9x13 baking dish 2 large potatoes, skinned, cut into ?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. | | 3 | Bake in the oven for 10 minutes. | | 4 | Add the chicken breasts and 4 roma tomatoes (or as many as desired) to the backing dish. | | 5 | Generously spoon the hot lemon/oil/garlic mixture over the chicken. | | 6 | 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. | | 7 | Baste the chicken breasts two or three times in the lemon/oil mixture during cooking. | | 8 | Serve with pita bread. | | 9 | Serve each breast with a helping of potatoes, some onions, and a tomato. | | 10 | Note: skinless breasts dry out too quickly. | | 11 | Remove the skins after the chicken is done |
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