Garlic Lemon Chicken with Toom
Garlic Lemon Chicken is a slow-baked dish in which breasts spend a full night and morning in a lemon and garlic marinade before they ever see the oven. A short blast of heat browns the skin, then four hours at low temperature, with regular basting, leaves the meat tender. Potatoes cook in the pan juices, and a sharp, raw garlic sauce called toom goes alongside with pita.
Instructions
Stir together the juice of the two lemons, the six cloves of garlic, 1 tsp salt, the pepper, basil and ¼ tsp cayenne to make a marinade.
Place the chicken breasts in a deep pan and pour the marinade over them. Cover the pan and refrigerate overnight.
In the morning, turn the chicken over and leave it to marinate for another 4 hours.
Pour off the liquid from the pan and keep it. Bake the chicken in an oven preheated to 375°F (190°C) for 10 to 15 minutes, just until the skin browns. The chicken should not be cooked through at this point.
Pour the reserved marinade back over the chicken and cover the pan tightly with foil. Lower the oven to 250°F (120°C) and bake for 4 hours, basting with the marinade every hour.
Lay the sliced potatoes in the pan, baste everything with the marinade, cover with foil again and return to the oven for one more hour.
During that last hour, make the toom. Put the remaining 4 cloves of garlic, the olive oil, ¼ cup lemon juice, ¼ tsp salt and a dash of cayenne in a food processor and blend until smooth.
Serve the chicken and potatoes with the toom and warm pita bread.
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