Lebanese Chicken and Potatoes

I found this on a travel site. I added/took away things to add flavor and reduce some fat.

• Ready In: 1 hr 10 mins
• Serves: 6

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

Directions

1. Preheat oven to 425 degrees F
2. Place chicken, potatoes and onions in a large baking dish.
3. Season with sumac, salt and white pepper.
4. In a bowl, stir together garlic, olive oil, and lemon juice. Pour over chicken mixture.
5. Sprinkle evenly with the parsley.
6. Cover dish with foil.
7. 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.).