Farrouj meshwi, Lebanese lemon and garlic grilled chicken
A flattened whole chicken marinated in lemon, garlic and seven spice, then roasted until the skin is bronzed and crisp.
- Time1 hr 25 plus marinating
- LevelEasy
- Costabout £2.20 a head
- Oven220°C (200°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Place the chicken breast side down and cut along either side of the backbone with strong scissors. Remove the backbone, turn the chicken over and press down on the breast firmly to flatten it.
- 2
Mix the juice of 3 lemons, the garlic, 3 tbsp of the olive oil, the baharat, paprika and 1 tsp salt. Rub it all over the chicken and under the skin. Cover and marinate in the fridge for at least 2 hours, or overnight.
- 3
Heat the oven to 220°C (200°C fan). Lay the chicken skin side up on a roasting tray and pour over any marinade.
- 4
Roast for 50 to 55 minutes, basting once, until the skin is deep golden and the juices run clear when you pierce the thickest part of the thigh.
53 min 20 s - 5
Cover loosely with foil and rest for 15 minutes.
15 min - 6
Mix the tomatoes, cucumber, red onion, parsley, the juice of the last lemon, the remaining 1 tbsp oil and 1/2 tsp salt for the salad.
- 7
Carve the chicken and serve with the salad and the roasting juices spooned over.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.