Title: Lebanese chicken (frarej)
 Categories: Lebanese, Chicken, Main dish
      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.