4    Chicken breasts, with skin
-and ribs
2 ts Salt
3/4 c  Olive oil
3 lg Lemons, juiced
2 lg Potatoes
2    Garlic cloves
1 lg White onion, minced
4    Roma tomatoes
Pita Bread

Preheat the oven to 500 degrees F. Rinse in cold water 4 chicken breasts,
with skins and ribs Rub each with 1/2 tsp salt Mix juice of 3 large lemons
3/4 cup olive oil Place into a 9×13 baking dish 2 large potatoes, skinned,
cut into 1/2 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. Bake in the oven for 10 minutes. Add the chicken breasts and 4
roma tomatoes (or as many as desired) to the backing dish. Generously spoon
the hot lemon/oil/garlic mixture over the chicken. 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. Baste the chicken breasts two or three times
in the lemon/oil mixture during cooking. Serve with pita bread. Serve each
breast with a helping of potatoes, some onions, and a tomato. NOTE:
Skinless breasts dry out too quickly. Remove the skins after the chicken
is done.