Cookbook:Garlic Lemon Chicken

| Cuisine of Lebanon

This is a recipe for chicken flavored with garlic and lemon, served with a garlic sauce called toom.

Chicken

 * 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

Toom

 * 4 cloves of garlic
 * ½ cup olive oil
 * ¼ cup lemon juice
 * ¼ tsp salt
 * a dash of cayenne

Chicken

 * 1) Combine the lemon juice, garlic, salt, pepper, basil and cayenne pepper to make a marinade.
 * 2) Put the chicken breasts in a deep pan, and pour the marinade over top.
 * 3) 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) 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.
 * 5) Return the marinade to the browned chicken. Tightly cover the pan with tin foil, and put back in the oven.
 * 6) Set the oven to 250°F (120°C). Bake chicken for 4 hours, basting it with the marinade every hour.
 * 7) Add the sliced potatoes to the pot, baste everything, and recover with foil.
 * 8) Put back in the oven, and cook for another hour.

Toom

 * 1) When the chicken is in its final hour of baking, blend all of the ingredients for the toom in a food processor until smooth.
 * 2) Serve the chicken and potatoes with the toom and some warm pita bread.