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Lebanese Chicken (Frarej)


Dress up your chicken with this recipe that will add a boost of flavor to your dinner.













Trans-fat Free, High Fiber


4 each chicken breasts
with skin and ribs
2 teaspoons salt
¾ cups olive oil
3 each lemons
2 large potatoes
2 cloves garlic cloves
1 each onions
white onion, minced
4 each tomatoes
roma or plum, fresh
1 x pita bread


Preheat the oven to 500 degrees F. Rinse in cold water 4 chicken breasts, with skins and ribs. Rub each with ½ teaspoon salt. Mix juice of 3 large lemons, ¾ cup olive oil. Place into a 9x13 baking dish 2 large potatoes, skinned, cut into ½ cubes, 2 garlic cloves, minced, 1 large white onion, sliced into half-circles the lemon/olive oil mixture. Stir the ingredients to coat the potatoes. Bake in the oven for 10 minutes.

Add the chicken breasts and 4 roma tomatoes (or as many as desired) to the backing dish. Generously spoon the hot lemon/oil/garlic mixture over the chicken.

Put the dish back into the oven and cook uncovered for another 20 minutes, or until the skins on the chicken turn a very dark brown and the chicken is firm and does not ooze when poked with a fork. Baste the chicken breasts two or three times in the lemon/oil mixture during cooking.

Serve with pita bread. Serve each breast with a helping of potatoes, some onions, and a tomato.

NOTE: Skinless breasts dry out too quickly. Remove the skins after the chicken is done.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 498g (17.6 oz)
Amount per Serving
Calories 68658% of calories from fat
 % Daily Value *
Total Fat 44g 68%
Saturated Fat 7g 33%
Trans Fat 0g
Cholesterol 73mg 24%
Sodium 1260mg 53%
Total Carbohydrate 15g 15%
Dietary Fiber 7g 26%
Sugars g
Protein 63g
Vitamin A 21% Vitamin C 106%
Calcium 7% Iron 14%
* based on a 2,000 calorie diet How is this calculated?


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