lebanese baked chicken
You know it’s not often that I post one of my amazing recipes, because you know it’s not often that I cook something amazing! I have a serious love for Lebanese food though and a recent visit to a fantastic Lebanese restaurant had me itching for a great new recipe I cook prepare with minimal headache (and burns from the oven). This recipe for Lebanese baked chicken is really so easy that I could make it every week. It calls for baking at a high temperature though, so make sure you have the proper cookware first. I almost cooked this in my glass Pyrex so that I would have room to make more chicken, but I didn’t want to chance it and settled for my Wolfgang Puck oven safe skillet instead. It needs some time in the oven, but it’s great because it gives you the chance to prepare a quick and easy Lebanese side dish like Fattoush salad or Tabbouleh. Enjoy!
What You’ll Need
- 3-4 Chicken Breasts
- 2 tsp Olive Oil (I used Lemon olive oil)
- 1 Onion cut in wedges (I used a sweet onion)
- 4 Radishes sliced
- 2 Roma Tomatoes cut in wedges
- Lemon Juice
- Lemon Pepper
- 6 Garlic Cloves
- *A stainless steel skillet or pan you can cook at high heat with*
- Preheat oven to 500. Season chicken generously with sumac, lemon pepper, and salt. Add olive oil to the pan. Arrange in the pan so that none are overlapping.
- Place tomatoes, onion, radishes, and garlic all around and in between chicken breasts. Squeeze the juice from approx. one lemon over everything in the pan.
- Cook at 500 for 30 minutes and then 350 for 20 minutes. If some of the vegetables start to darken, it’s okay! The juices will keep everything from becoming dry.
- Pull out from oven and baste the chicken and vegetables with the juice. Reserve in a gravy boat if you want!
- I served mine with a delicious Fattoush salad.
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