Frarej Lebanon 4 chicken breasts, with skin and ribs 2 tsp salt 3/4 cup olive oil 3 lg lemons, juiced 2 lg potatoes, peeled and cut into 1/2" cubes 2 garlic cloves, minced 1 white onion, halved and sliced 4 Roma tomatoes 1 pkg pita bread Preheat the oven to 500° 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. In a 9" x 13" baking dish, place potatoes, garlic, onion, and the lemon/olive oil mixture. Stir the ingredients to coat. Bake in the oven for 10 minutes. Add the chicken breasts and Roma tomatoes to the baking dish. Generously spoon the hot lemon/oil/garlic mixture over the chicken. Put the dish back into the oven and cook uncovered for 20 minutes, or until the skins on the chicken brown and the chicken is firm and liquid is no longer pink when pierced with a fork. Baste occasionally 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. If desired, you may remove the skins after the chicken is done. Serves 4. middle eastern recipe index christina m k al-sudairy buy the book!