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Reviewed: Apr. 28, 2008

I certainly thought this was easy to make and tasted fine just nothing special. I did use 8 piece cut up chicken, but cut the potatoes down to 4. I barely got that in my largest baking dish. I'm not sure I would make this again, but the lemon flavor was nice, but the hot oven really warmed my kitchen up so this would be no go for me in the summer (I could probably cook outside it gets so hot!) Thanks for sharing.

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SWEETJAM

	Cooking Level: Expert Living In: Tempe, Arizona, USA
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Reviewed: Apr. 26, 2008

I love this dish. Although I cut my potatoes into thick (about 3/4" thick) and then fry them until a little dark golden brown. While I am frying the potatoes, I boil the chicken in water. After the potatoes are all fried. I place them on the bottom of the baking dish, place the chicken on top. I add the lemon juice, garlic, olive oil and some broth from the chicken to the dish. Along with the salt & pepper, I do add the 7 spice to it and then broil for about 5 minutes. It's so yummy!!

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Mukabary

	Cooking Level: Expert Home Town: Hanford, California, USA
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Reviewed: Apr. 6, 2008

A ture 5 star recipe. Very easy to make and the flavor was great. Will definately be making this one over and over again.

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Brenda

	Cooking Level: Intermediate
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Reviewed: Apr. 1, 2008

Very simple, but very delicious and so different! I followed the other reviewers suggestions and cut the lemon juice in half, added a small bag of carrots and broiled for the last 15 minutes. Will totally try again!

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Bethany


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Reviewed: Mar. 24, 2008

Very simple to prepare and cook. If you love lemon and garlic, you will love this recipe! I always use chicken thighs and red potatoes with the skins on. Sumptuous! Even my Lebanese brother-in-law was impressed!

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Wende Fazio


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Reviewed: Mar. 6, 2008

I had to make this for my daughter cultural celebration. She had to find a Lebanese recipe. This is soooo good! thank you for posting this.

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GQ


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Reviewed: Mar. 4, 2008

Pretty good recipe. Do cut back on the lemon juice, there is plenty of lemon flavor with 1/2 the amount. I also added carrots to the dish. If I'm making a one dish meal, it needs a few veggies.

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chibiharuka


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Reviewed: Feb. 7, 2008

Very good. The potatoes absorbed all of the lemon and herb flavor and it was just perfect. Thanks! I'm adding this recipe to my list!

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QT


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Reviewed: Jan. 21, 2008

Yum! If you like the flavor of lemon, this meal is for you! I used 4 lemons to get the 1 cup of juice.

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ccjgil


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Reviewed: Dec. 31, 2007

Remember to use yellow potatoes, other varieties do not work as well.

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Jenn Stavert


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Reviewed: Nov. 20, 2007

We really liked the flavor but maybe a bit too much lemon for us. The second time I made it I used a little less and it turned out better for us.

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FUFARFITA


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Reviewed: Mar. 17, 2007

Makes the chicken very tasty. Would be good with potatoes I'm sure. way too much lemon juice though-- cut back to 1/4 cup. * Do not try with peas. they soak up lemon juice flavor, ugh! * works well with canned kidney beans. * plan to toss sauce. otherwise use broiler to evaporate sauce.

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summer

	Cooking Level: Intermediate Home Town: Palo Alto, California, USA Living In: San Francisco, California, USA
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Reviewed: Jan. 31, 2007

i should have read the reviews and used less lemon juice. even though i enjoyed the tart taste, less lemon would have been nicer. easy to prepare, tasted great. my chicken was a little dry - maybe i chopped the pieces too small? i will definitely make this again.

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jen_d1979


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Reviewed: Jan. 30, 2007

i make this dish alil different, i bake the chickens in the oven wiht only alil oil and salt and while cooking i crush the garlic and stir with lemon.

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Loula


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Reviewed: Jan. 29, 2007

this was ausome, it turned out great!

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Jovi K

	Cooking Level: Expert Home Town: Tustin, California, USA Living In: Huntington Beach, California, USA
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Reviewed: Jan. 16, 2007

I used boneless, skinless chicken breasts, cubed. I also added a small vidalia onion, chopped and a little curry powder. I cut the lemon juice by half. It was pretty good - although it seemed to lack something. I would probably use more garlic next time. It was very easy to prepare!

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buggymom

	Cooking Level: Expert Home Town: Miami, Florida, USA Living In: Fort Lauderdale, Florida, USA
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Reviewed: Jan. 8, 2007

I used the advice others left and only used 1/2 c. of lemon juice. And I used 2 pounds of skinless thighs. During the last 10-15 minutes, I broiled it, occassionally basting it with the juices at the bottom of the pan. My family LOVED it (though I thought it could have used more lemon juice and spice). My 7 year old had 3 pieces, and my 4 year old said it was his best dinner ever. Definitely a keeper.

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pickettclan


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Reviewed: Nov. 19, 2006

Absolutely delicious! Excellent!! This is a recipe I will be sure to keep in a safe place and recommend to others. I prepared it ahead of time and just popped it in the oven for dinner.

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mimi


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Reviewed: Nov. 19, 2006

This one didn't work too well for me.My potatoes came out tartly-sour too lemony.The chicken wasn't as flavorful as it should have been. I used to eat this at a lebanese restraurant before i moved out to the rural countryside.I had higher hopes for this recipe.

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Linny


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Reviewed: Oct. 26, 2006

I make this recipe all the time, use only juice of 1/2 lemon, try adding about 1 tspn each of cumin and "7" spice, or allspice. I turn the broiler on for the last 20-15 minutes until all the lemon juice evaporates.

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audreyred


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