Lebanese Garlic Lemon Chicken

Here is a delicious chicken recipe that comes fromchicken is covered. Put a lid or cover on the container
Lebanon. This, easy to make, chicken recipe does notand let it sit in the refridgerator over night. In the
rely upon complicated ingredients and techniques. Themorning turn the chicken over or move the breasts
only trick to give you a tasty dinner that your family willaround. Let the chicken marinate for approximately 4
enjoy is the slow cooking and the special lemon andmore hours.
garlic marinade.Preheat your oven to 375 degrees F (190 degrees
Ingredients:celsius). Drain the liquid (but do not discard it) from the
For the Chickenchicken and bake it in the preheated oven for 15
4 Skin-on, boneless chicken breastsminutes. This is not to cook the chicken but only to
2 Fresh Lemons completely juicedbrown it.
6 cloves garlicNext pour the marinade back over the browned
1 tsp Saltchicken and cover the pan tightly with aluminum foil (Be
1 tsp Peppercareful not to burn your fingers!). Put the chicken and
1 tsp Basilmarinade back into the oven and reduce the heat to
1/4 tsp Cayenne Pepper250 degrees F (120 degrees celsius).
6 large potatoes cut into 1/4 inch thick slicesBaste the chicken with the marinade sauce every hour
For the 'thoom' marinade (Arabic for garlic)for three hours. After 4 hours add the potato slices to
4 cloves of garlicthe pan and baste the chicken and potatoes well.
1/2 cup olive oilRecover with the aluminum foil and bake for one more
1/4 cup lemon juicehour.
1/4 tsp salta dash of cayenne.At this point you may blend all of the ingredient listed
Directions:for the thoom. This will be used as a condiment for the
Blend the lemon juice, basil, garlic, salt, pepper, andchicken and potatoes.
cayenne pepper to make the marinade.Traditionally, this Lebanese Garlic Lemon Chicken is
Plsce the chicken breasts in a deep pan or bowl andserved with warm pita bread.
pour the marinade over it making sure that all of the