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Name: Lebanese Chicken (Frarej)
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 3/4 c olive oil; 2 Garlic; 4 Roma tomatoes; 4 Chicken breasts, with skin; Juice of 3 large lemons; 1 lg White onion minced; Pita Bread; 2 ts Salt; 2 lg Potatoes

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INGREDIENTS

3/4 c olive oil
2 Garlic
4 Roma tomatoes
4 Chicken breasts, with skin
Juice of 3 large lemons
1 lg White onion ; minced
Pita Bread
2 ts Salt
2 lg Potatoes

INSTRUCTIONS

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.

NOTES

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Lebanese Chicken (Frarej)

3/4 c olive oil
2 Garlic
4 Roma tomatoes
4 Chicken breasts, with skin
 Juice of 3 large lemons
1 lg White onion minced
 Pita Bread
2 ts Salt
2 lg Potatoes

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.

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Nutrition

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Serving Size: 1 Serving (569g)
Recipe Makes: 4

Calories: 587
Calories from Fat: 241 (41%)

Amt Per Serving		% DV

	Total Fat 26.8g	36 %
	Saturated Fat 6.2g	31 %
	Monounsaturated Fat 14.1g
	Polyunsanturated Fat 4.7g
Cholesterol 111.4mg		34 %
Sodium 130.5mg		5 %
Potassium 1595mg		42 %
Total Carbohydrate 46.2g		14 %
	Dietary Fiber 7.1g	29 %
	Sugars, other 39g
Protein 42.1g		60 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 587

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REVIEWS

melaminah

This is very good yummy simple recipe! I used 6 chicken drum sticks & about 4 potatoes. My husband loved it!! He said it tasted like his moms chicken (go figure he's Palestinian). Anyways I used half a onion instead & it still tasted good. Since I switched up the ingredient amounts -I would just personally cut down on the oil maybe 1/2 a cup it depends… you would just have to use your own judgement. I also like salt so I used about a teaspoon. Other than that it was great!!!! Arabic/Mediterranean is my all time favorite food!!!!

12y