Recipe of the Month: Lebanese Baked Chicken & Potatoes    
Ingredient
Servings: 5 persons

- 10 pieces of Chicken Cuts
- 10 medium sized potatoes, peeled and cut into cubes
- 1 tbsp of salt (Upon Taste)
- SHP�s Chicken spices
- 2 lemon cut into 2 pieces each
- 2 tbsp of Sunflower or Canola oil

Top Sauce after Baking:
- 1 big cup of freshly squeezed lemon
- � cup of SHP�s Extra Virgin Olive Oil
- 6 Garlic Gloves, crushed finely

Directions:

1- Wash the chicken cuts very well with fresh water. Scrub gently with lemon each chicken cut alone. Season to taste with salt.
2- In a large baking flat tray, cover with Sunflower or Canola Oil. Distribute the chicken and potatoes and season generously with SHP�s Chicken spices.
3- Preheat oven to 400 degrees F for 10 minutes. Put the baking tray in the oven and bake for around 70 minutes on a medium heat while covering with foil, until the chicken and potatoes are Golden Brown.
4- In a separate bowl mix the crushed garlic cloves, squeezed lemon and olive oil very well.
5- Once the chicken & potatoes are golden, remove the foil and pour over the content the Top Sauce. Reduce the heat to very low and let the mix rest for 5 minutes and Serve directly.

You can serve this delicious dish with Taboul� or green salads

Bon appétit