Wednesday, June 10, 2009

Lebanese Chicken

For the life of me, I can't remember where I found the original recipe (on the internet somewhere), but after a little tweaking it has become one of the Payne favorites. Easy. Yummy. Good leftovers. Pretty good for you. I've been told by reliable sources that it's not really Lebanese, but Mediterranean at least.

2 large chicken breasts, rubbed with salt and then cut in bite-sized chunks
4 medium potatoes, cut into 1'" cubes
4-5 roma tomatoes, cut into large chunks
1 med onion, cut in half and thinnly sliced
1/3 cup lemon juice
3/4 cup apple juice
1/3 cup olive oil
3 cloves garlic, minced
1/2-1 tsp. salt
1/4-1/2 tsp. pepper

Preheat oven to 375.
Start by putting the potatoes in a 9x13 pyrex dish. Add the tomatoes and then onions on top.
Combine the lemon juice, apple juice, olive oil, garlic, salt and pepper. Mix well.
Pour juice mixture on top of vegetables.
Bake for 25 minutes, uncovered.
Spread chicken on top of vegetables and spoon the juice over the chicken.
Bake for another 15-20 minutes - until potatoes are tender and chicken is done.
We like this with a Greek-style salad, pita wedges/chips, and hummus!

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