Instructions

1. 1
   Combine the lemon juice, garlic, salt, pepper, basil and cayenne pepper to make a marinade.
2. 2
   Put the chicken breasts in a deep pan, and pour the marinade over top.
3. 3
   Cover, and let marinate in the fridge overnight. In the morning, flip the chicken to the other side and continue marinating for an additional 4 hours.
4. 4
   Drain and reserve the liquid from the pan. Bake the chicken in a preheated oven at 375°F (190°C) for 10–15 minutes. The goal is to brown the chicken, without cooking it through.
5. 5
   Return the marinade to the browned chicken. Tightly cover the pan with tin foil, and put back in the oven.
6. 6
   Set the oven to 250°F (120°C). Bake chicken for 4 hours, basting it with the marinade every hour.
7. 7
   Add the sliced potatoes to the pot, baste everything, and recover with foil.
8. 8
   Put back in the oven, and cook for another hour.
9. 9
   When the chicken is in its final hour of baking, blend all of the ingredients for the toom in a food processor until smooth.
10. 10
    Serve the chicken and potatoes with the toom and some warm pita bread.