Lebanon / Main
Garlic Lemon Chicken
This is a recipe for chicken flavored with garlic and lemon, served with a garlic sauce called toom.
Ingredients
- lemon, juiced2
- garlic6 clove
- salt1 tsp
- pepper1 tsp
- basil1 tsp
- cayenne pepper1/4 tsp
- chicken breast, boneless, skin-on4
- potatoes, large; sliced ¼ inch thick6
- garlic4 clove
- olive oil1/2 cup
- lemon juice1/4 cup
- salt1/4 tsp
- cayenne pepperdash
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 10 steps
Combine the lemon juice, garlic, salt, pepper, basil and cayenne pepper to make a marinade.
Put the chicken breasts in a deep pan, and pour the marinade over top.
Cover, and let marinate in the fridge overnight. In the morning, flip the chicken to the other side and continue marinating for an additional 4 hours.
Drain and reserve the liquid from the pan. Bake the chicken in a preheated oven at 375°F (190°C) for 10–15 minutes. The goal is to brown the chicken, without cooking it through.
Return the marinade to the browned chicken. Tightly cover the pan with tin foil, and put back in the oven.
Set the oven to 250°F (120°C). Bake chicken for 4 hours, basting it with the marinade every hour.
Add the sliced potatoes to the pot, baste everything, and recover with foil.
Put back in the oven, and cook for another hour.
When the chicken is in its final hour of baking, blend all of the ingredients for the toom in a food processor until smooth.
Serve the chicken and potatoes with the toom and some warm pita bread.
