Lebanese Chicken (Frarej)
|4||each||chicken breasts, with skin and ribs|
|1||each||white onion, minced|
|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.