Lebanese Chicken (Frarej)

Ingredients

• 1/3 cup of olive oil 
• Juice of 2 lemons
• 2 cloves of garlic, minced
• 2 large potatoes, peeled, 1/4 inch slices
• 1 large onion, sliced
• 4 or 5 Roma tomatoes, halved
• 4 or 5 chicken pieces

Heat oven to 500 degrees. Mix olive oil, lemon juice, and garlic. In a 9X13 dish, layer potatoes and onions. Pour oil mixture over and place dish in middle of oven for 10 minutes, uncovered. Add tomatoes and chicken pieces, baste all with oil mixture. Continue cooking uncovered until chicken is well browned, about 30 more minutes, basting every 10 minutes.

When serving, I remove with a slotted spoon to let the oil drip away for the sake of calories. It's possible that you could use less oil (I've seen recipes that call for 3/4 cup!). I like dark meat so used chicken thighs, some were with skin, some without. Chicken breasts are good too. If using skinless be sure to baste frequently. Makes 4 servings.

1/3 olive oil. Calories: 649 Carbs 0 Fiber 0
Juice of 2 lemons. Calories  24 Carbs 8.1 Fiber 0.4
2 cloves of garlic.  Calories 9 Carbs 2.0  Fiber 0.1
2 potatoes peeled. Calories  290 Carbs 67.2 Fiber 4.7
4 Roma tomatoes.  Calories 45 Carbs 9.7 Fiber 3.0
4 chicken thighs. Calories 613 Carbs 0 Fiber 0
or
4 chicken thighs without skin. Calories 432 Carbs 0 Fiber 0

Per serving (including all olive oil)
Calories 407.5 Carbs 21.75 Fiber 8.2
Per serving (half the olive oil and using skinless thighs)
Calories 282 Carbs 21.75 Fiber 8.2