Update my dinner status, I'm making this tonight.
7 chefs marked this as Favorite
Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
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. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
