Lebanese chicken

1. Preheat the oven to 500 °F. Rinse in cold water 4 chicken breasts, with skins and ribs rub each with ½ tsp salt mix juice of 3 large lemons ¾ cup olive oil place into a 9x13 baking dish 2 large potatoes, skinned, cut into ½ cubes 2 garlic cloves, minced 1 large white onion, sliced into half-circles the lemon/olive-oil mixture stir the ingredients to coat the potatoes.
2. Bakei in the oven for 10 minutes.
3. Add the chicken breasts and 4 roma tomatoes (or as many as desired) to the backing dish.
4. Generously spoon the hot lemon/oil/garlic mixture over the chicken.
5. 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 does not ooze when poked with a fork.
6. Bastei the chicken breasts two or three times in the lemon/oil mixture during cooking.
7. Serve with pita bread.
8. Serve each breast with a helping of potatoes, some onions, and a tomato.
9. Note: skinless breasts dry out too quickly.
10. Remove the skins after the chicken is done.