Garlic Lemon Chicken
This is a recipe for chicken flavored with garlic and lemon, served with a garlic sauce called toom.
2 lemons, juiced
6 cloves garlic
1 tsp salt
1 tsp pepper
1 tsp basil
¼ tsp cayenne pepper
4 chicken breasts, boneless and with skin
6 large potatoes, sliced ¼ inch thick
4 cloves of garlic
½ cup olive oil
¼ cup lemon juice
¼ tsp salt
a dash of cayenne
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.
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.
10–15 minutes
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.
4 hours
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.