Husband and I really, really enjoyed this dish. No need to marinate; absolutely delicious without having to think about it hours before. On Weight Watchers, so made changes: 2 skinned & boned chicken breasts, baby potatoes, halved (not peeled), black pepper, added cumin and oregano (per other reviewers), about 1/3 cup lemon juice (from 1 pretty big lemon), decreased oil to about 1-1/2 tablespoons. Baked covered for 20 minutes, uncovered for an additional 20 minutes without increasing heat. Covered dish once out of the oven while I finished preparing a green salad, about 10 minutes. Chicken was wonderfully juicy and tender, potatoes nice and tender. The cumin and oregano really made the dish, I think; very complementary flavors. Lemony, but not overpowering. Absolutely first rate. Easy enough for weeknight dinner, but I would definitely serve this to company, carrying the Lebanese theme out with fresh pita, spinach with pine nuts and feta cheese, and maybe a nice knafeh.
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Husband and I really, really enjoyed this dish. No need to marinate; absolutely delicious...