Ingredients
2lbs chicken breast
4 large lemons (squeezed/seeded)
1 bundle of cilantro (separated)
1 large elephant clove garlic (coarsely chopped)
1 teaspoon garlic salt
1/2 teaspoon of garlic powder
1/2 teaspoon of white pepper
1/4 cup of extra light olive oil
Preparation
Pre-heat oven to 350 degrees.
In a large zip lock freezer bag, take the chicken and place into bag. Add the juice of all 4 lemons, elephant garlic, garlic salt, garlic powder, white pepper and olive oil all to the bag and mix well kneading for about 5-7 minutes. Take the cilantro and cut off about 1/2 inch of stem and place in bag and knead together until mixed in well. Let sit in icebox for at least 1 hour (a day for more flavor).
Take chicken out of bag and place in stone baking dish.
Make sure you place the cilantro in the center of baking dish to cook along with the chicken.
Bake for 1 hour.
Chicken will be golden brown and the cilantro will be crispy and ready to eat.
