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Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Total Time:
Cook Method: Oven
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 790
% Daily Value**
Total Fat 59g
91%
Saturated Fat 11g
17%
Unsaturated Fat 8g
Cholesterol 193mg
64%
Sodium 1308mg
54%
Total Carbohydrate 27g
9%
Dietary Fiber 4g
15%
Sugars 6g
Protein 42g
Vitamin A  12%Vitamin C  79%
Calcium  5%Iron  15%
Potassium  50%Vitamin E  23%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Lebanese Chicken (Frarej)

Recipe Tags: Poultry Recipes

Date Added: June 11, 2009

Ingredients:

4 Roma Tomatoes
2 Cloves Of Garlic finely chopped
3/4 Cup Olive Oil extra
2 Potatoes diced
2 Teaspoons Salt cayenne pepper
3 Lemons juiced
1 White Onion minced
4 Chicken Breasts with skin and ribs
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Directions:

1. 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.

2. Bake in the oven for 10 minutes. Add the chicken breasts and 4 roma tomatoes (or as many as desired) to the backing dish.

3. Generously spoon the hot lemon/oil/garlic mixture over the chicken.

4. 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.

5. Baste the chicken breasts two or three times in the lemon/oil mixture during cooking.

6. Serve with pita bread. Serve each breast with a helping of potatoes, some onions, and a tomato.

7. NOTE: Skinless breasts dry out too quickly. Remove the skins after the chicken is done.

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Dietary Notes:
This recipe is a good source of Vitamin A with 12% of your daily recommended intake per serving. This recipe is high in Vitamin C with 79% of your daily recommended intake per serving. This recipe is high in Vitamin E with 23% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Tomato, MSG, Potato, Poultry, Garlic, Onion, Olive Oil, Citric Acid allergies.
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