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

Ingredients for 8 servings (2.3 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Chicken: Combine the lemon juice, garlic, salt, pepper, basil and cayenne pepper to make a marinade.

2. 2

   Put the chicken breasts in a deep pan, and pour the marinade over top.

3. 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. 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.

   Oven
5. 5

   Return the marinade to the browned chicken. Tightly cover the pan with tin foil, and put back in the oven.

   Oven
6. 6

   Set the oven to 250°F (120°C). Bake chicken for 4 hours, basting it with the marinade every hour.

   Oven
7. 7

   Add the sliced potatoes to the pot, baste everything, and recover with foil.

8. 8

   Put back in the oven, and cook for another hour.

   Oven
9. 9

   Toom: When the chicken is in its final hour of baking, blend all of the ingredients for the toom in a food processor until smooth.

   Food processor
10. 10

    Serve the chicken and potatoes with the toom and some warm pita bread.