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Garlic Pepper

Lebanese Garlic Lemon Chicken

Here is a delicious chicken recipe that comes from Lebanon. This, easy to make, chicken recipe does not rely upon complicated ingredients and techniques. The only trick to give you a tasty dinner that your family will enjoy is the slow cooking and the special lemon and garlic marinade.

Ingredients:

For the Chicken

4 Skin-on, boneless chicken breasts

2 Fresh Lemons completely juiced

6 cloves garlic

1 tsp Salt

1 tsp Pepper

1 tsp Basil

1/4 tsp Cayenne Pepper

6 large potatoes cut into 1/4 inch thick slices

For the 'thoom' marinade (Arabic for garlic)

4 cloves of garlic

1/2 cup olive oil

1/4 cup lemon juice

1/4 tsp salt

a dash of cayenne.

Directions:

Blend the lemon juice, basil, garlic, salt, pepper, and cayenne pepper to make the marinade.

Plsce the chicken breasts in a deep pan or bowl and pour the marinade over it making sure that all of the chicken is covered. Put a lid or cover on the container and let it sit in the refridgerator over night. In the morning turn the chicken over or move the breasts around. Let the chicken marinate for approximately 4 more hours.

Preheat your oven to 375 degrees F (190 degrees celsius). Drain the liquid (but do not discard it) from the chicken and bake it in the preheated oven for 15 minutes. This is not to cook the chicken but only to brown it.

Next pour the marinade back over the browned chicken and cover the pan tightly with aluminum foil (Be careful not to burn your fingers!). Put the chicken and marinade back into the oven and reduce the heat to 250 degrees F (120 degrees celsius).

Baste the chicken with the marinade sauce every hour for three hours. After 4 hours add the potato slices to the pan and baste the chicken and potatoes well. Recover with the aluminum foil and bake for one more hour.

At this point you may blend all of the ingredient listed for the thoom. This will be used as a condiment for the chicken and potatoes.

Traditionally, this Lebanese Garlic Lemon Chicken is served with warm pita bread.

About the Author

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i have sliced cherry tomatoes and mixed with olive oil and garlic salt and pepper and in oven 140cc for a hour

does this sound right, i want the sun dried tomatoes homemade version as too expensive to keep buying them when it can be made.
i havent covered them is that right. thanks

Sounds nice....I've never used cherry tomatoes...I use plum tomatoes (long ones) they have a good intense flavour that works well when dried..in the oven. Or I use good vine tomatoes (normal size) because they need to be in the oven for a long time ...they shrink to half the original size...but their full of flavour.

I halve the tomatoes (1kilo), pour about 2 tablespoons of olive oil over and make sure all the tomatoes have oil all over them...then stand the tomatoes face up (cut side up) sprinkle rock salt over then dried basil or herbs Provence, When I add chopped garlic I add it later (about 2 hours in) so it doesn't burn.

I set the oven for 100c (or less) and leave them for about 4 hours. They need to dry slowly (as in the sun) this will retain all the flavour...and they wont burn.