4 chicken breasts, with skin and ribs 2 teaspoons salt 3/4 cup olive oil 3 lemons, juiced 2 large potatoes, peeled and cubed 2 cloves garlic, minced 1 white onion, sliced 4 roma tomatoes 1 pita bread
Preheat the oven to 500 degrees F. Rinse the chicken in cold water. Rub each with 1/2 tsp salt. Mix lemon juice and olive oil.
Place the potatoes, garlic and onion into a 9x13 baking dish; with the lemon/olive oil mixture. Stir the ingredients to coat the potatoes. Bake in the oven for 10 minutes.
Add the chicken breasts and roma tomatoes to the baking dish. Generously spoon the hot lemon/oil/garlic mixture over the chicken.
Put the dish back into the oven and cook uncovered for another 20 minutes, or until the skins on the chicken turn a very dark brown and the chicken is firm and juices run clear when poked with a fork. Baste the chicken breasts two or three times in the lemon/oil mixture during cooking.
Serve with pita bread. Serve each breast with a helping of potatoes, some onions, and a tomato.
NOTE: Skinless breasts dry out too quickly. Remove the skins after the chicken is done if you want a lower fat version.