This is my mom’s version of oven-baked chicken. It’s done the Lebanese way, which is made with tons of garlic and lemon.
To start this dish, you’ll want to make my mom’s chicken stock. This dish is typically the entree that accompanies my mom’s Lebanese vegetable soup that I shared with you last week. You don’t absolutely have to serve this with the veggie soup, although I highly recommend it. What’s not optional is the use of chicken stock in this recipe. Using the stock recipe I offered to you last week, is the epitome of why this dish is so good. That stock is part of the reason why this chicken is so tender, juicy and flavorful. If you’re a garlic lover, this recipe is most definitely the one for you. Also, just a FYI, this recipe is not accompanied by a video tutorial. I just didn’t have enough video footage to make a video from it. Regardless, the vegetable soup tutorial is up and that’s where you can see how to make this stock. Once you make the stock, the rest is super easy.