Lebanese chicken (frarej)

Yield: 4 Servings

4 Chicken breasts with skin -and ribs      2 ts Salt
3/4 c Olive oil      3 lg Lemons juiced
2 lg Potatoes      2 Garlic cloves
1 lg White onion minced      4 Roma tomatoes

Pita Bread 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.