Ingredients:
1 package or 6 pieces of boneless chicken thighs & two pieces of chicken breast (This is what Eva uses, you can use any type of chicken)
6 Small Red Potatoes
1 package mushrooms sliced or the pre-sliced package
6 cloves of garlic
Lemon juice
Olive oil
*Amounts of ingredients can be changed depending on preference, Eva cooks larger quantities to have leftovers (can easily be made with one or two pieces of chicken).
Instructions:
1. Preheat oven to 425 degrees
2. Rinse your chicken in a colander and let it drain, pat dry it with paper towel if it’s too wet. Salt and pepper your chicken (however much you prefer) while it's in the colander
3. Add 2 tablespoons of olive oil to the bottom of a baking sheet and then spread your chicken pieces out on it
4. Place chicken on bottom rack of oven for 20 minutes
5. In the meantime, slice your mushrooms if you aren't using pre-packaged sliced mushrooms
6. Mince your garlic in mortar and pestle (or mince it on a cutting board or processor) with a pinch of salt and set aside in the mortar (or in a small bowl)
7. When there is a few minutes left on the oven, begin to slice your potatoes and lightly salt them (you don’t want to slice them too early or they will color, & if you have to slice them earlier put them in a bowl of cold water and drain when ready to use)
8. When your oven buzzes or when the bottom part of your chicken is cooked, flip your chicken over, add sliced potatoes and mushrooms and put it back into the oven for 20 more minutes (or when potatoes are tender and chicken is cooked through)
9. When potatoes and chicken are cooked, add a half a cup of lemon juice (more or less depending on your preference) to minced garlic and stir
10. Turn your oven off, pull your baking sheet out and add garlic and lemon juice to chicken, mushrooms, and potatoes. Put your tray back into the oven for a couple of minutes while oven is off
Enjoy!
Source: Eva's Lebanese Cooking