Frarej is Lebanese chicken cooked in one sheet pan. I love when you only need a bowl and a sheet pan to prepare a dish and you don’t need to use (AND WASH) half of your kitchen :). For this recipe chicken thighs with skin-on are usually used, but at the moment I was able to get only drumsticks. Still, it turned out AMAZING. Lemon-garlic-chicken fat-vegetables juices combo is to die for. 

And the best part is that leftovers are sooo good the next day (or even better than the day they were made?)! Veggies are soaked with sauce and chicken fat and all the flavors are just perfect together.

 

Ingredients: for 5-6 portions:

• 2 yellow onions, sliced into big wedges
• 600g potatoes, sliced into quarters
• 3-4 large lemons, squeezed
• 3 tbsp olive oil
• 10 garlic cloves, minced
• 1 1/2 tsp salt 
• 1 1/2 teaspoon ground black pepper
• 1kg skin-on chicken thighs or drumsticks
• 4 large Roma tomatoes, sliced in quarters

1.Preheat oven to 235°C.

2. Add onions and potatoes together into a large sheet pan.

3. In a small mixing bowl mix lemon juice, 2 tbsp olive oil, garlic, 1 1/4 teaspoons of salt, and 1/2 teaspoon black pepper. 

4. Pour mixture over potatoes and onions and toss together with your hands. Bake for 15 minutes.

5. Pat chicken dry with a paper towel. Rub them with remaining olive oil, salt and black pepper. 

6. After 15 min, remove the sheet pan from the oven and stir in tomato wedges. Carefully add chicken on top. 

7. Roast for 45-55 min, spooning accumulated liquid over chicken every 15 min. At the end chicken should be golden and veggies tender.

8. Let it cool before serving for 5-10 min.