Lebanese Chicken And Potatoes - cooking recipe

Ingredients

8 boneless skinless chicken thighs, cut into 2-inch chunks
8 medium red potatoes, cut into quarters
1 small onion, peeled and cut into eigths
1/2 teaspoon ground sumac
1/4 - 1/2 teaspoon salt
1/2 teaspoon white pepper
4 garlic cloves, crushed
1/4 cup extra virgin olive oil
1 cup fresh lemon juice
1/2 cup chopped fresh parsley

Preparation

Preheat oven to 425 degrees F
Place chicken, potatoes and onions in a large baking dish.
Season with sumac, salt and white pepper.
In a bowl, stir together garlic, olive oil, and lemon juice. Pour over chicken mixture.
Sprinkle evenly with the parsley.
Cover dish with foil.
Bake in preheated oven for 35-40 minutes. Remove foil, increase heat to 450 degrees and cook until chicken and potatoes are golden, about another 30-40 minutes (Depends on how large you cut the potatoes and chicken.).