Carla Rebeiz’s recipe

Ingredients for 6 people

• 6 chicken supremes
• 25 cl of lemon juice
• 10 cl of olive oil
• 1 C. to s. of zaatar
• ½ tsp. to s. salt
• 1 pinch of pepper
• 3 cloves of garlic, peeled and chopped
• 2 white onions, peeled and sliced
• lemon zest

The preparation

The day before, marinate the chicken: in a large container, mix the lemon juice, olive oil, zaatar, lemon zest, chopped garlic, salt and pepper. Place the chicken breasts in the dish and coat them completely with the mixture. Leave to marinate for 24 hours in the fridge.

The next day, preheat the oven to 180°C.

Slice the onions and add them to the chicken marinade. Place the chicken breasts in a baking dish, covering them with aluminum foil, and cook for 45 minutes.

Serve the chicken breasts whole or cut, topped with their cooking juices. Serve with vermicelli rice or garlic and coriander potatoes.