Levantine cuisine · Meat & Kebab

Farrouj bil Furn

Whole chicken roasted crisp in the oven on potatoes with lemon, plenty of garlic and sumac.

Ingredients · for 4 servings

• 1 chicken (approx. 1.5 kg, oven-ready)
• 1 kg waxy potatoes
• 10 cloves garlic
• 2 lemons
• 2 tbsp sumac
• 1 tsp baharat
• 2 onions
• 6 tbsp olive oil
• 200 ml chicken stock
• Salt, pepper

Instructions

1. Preheat the oven to 200 °C top/bottom heat; cut the chicken into eight pieces, pat dry and rub with baharat, 1 tbsp sumac, salt and pepper.
2. Finely grate six cloves of garlic, mix with the juice of one lemon and 4 tbsp olive oil and marinate the meat in it for 15 min.
3. Peel the potatoes, cut into 3 cm wedges, mix with the onion wedges, the remaining whole garlic cloves, the rest of the olive oil and salt, and place in a large baking dish.
4. Set the chicken pieces on top skin-side up, pour in the stock and bake everything for 40 min., turning the potatoes once halfway through.
5. Raise the heat to 220 °C and bake for another 15–20 min. until the skin is golden crisp and clear juices run out when pierced.
6. Sprinkle with the remaining sumac, arrange with wedges of the second lemon and bring straight to the table in the dish.