Buttoni's Low-Carb Recipes

Lebanese Baked Chicken (Frarej)

Posted on: August 4, 2009

Lebanese Baked Chicken

Lebanese Baked Chicken (Frarej)

This recipe has been one of my most popular and most visited recipes to date.  Our best friends in Dallas have taken us several times to a wonderful little Lebanese restaurant over in Ft. Worth named Hedary’s.  Family-operated for many years, I can say their tabouleh  salad and kebabs are to die for!  So is their slow-roasted baked lemon chicken known as Frarej.  For those tables positioned close enough to do so, they used to serve their fresh-baked pita bread all the way from behind the counter on long, paddled poles.   Don’t know if they still do that, but is sure was fun to watch!  Next time you’re in Ft. Worth, give Hedary’s a try!  But in the meantime…………………..experience their delicious baked chicken at home!

This Induction friendly version of their ever-popular lemony chicken dish is slightly changed.  The original dish has potato wedges, so I always substitute rutabaga or turnip wedges to keep the carbs reasonably low.  I did not include the root vegetables in the nutritional info below as I don’t always include them in the pan.  I tend to vary the vegetables I use based on what I have on hand.  So be sure to calculate the veggies you add (and consume) over and above what I consider to be the base recipe of onion, garlic and tomatoes.  If you have family that are not on Atkins, I would definitely use a few wedges of potato for them, as they soak up those tasty pan juices like a sponge and are sooooooo tasty.

My rendition is very close to the inspirational dish from Hedary’s, though I must confess, not QUITE as good.  This meal is easy to prepare and the oven basically does the work for you!  Gives a whole new meaning to “Set it & forget it”.  🙂

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4 T. olive oil

1 cut up whole chicken or 8 pieces

4 oz. onion cut into wedges (separate layers)

2 Roma tomatoes cut into wedges

6-10 cloves garlic, (leave half of them whole, mince the rest)

½ tsp. oregano

Juice of 1 lemon

Dash salt and pepper

OPTIONAL: Carrots and wedges of rutabaga or turnips (for non-low-carbers, potato wedges)

DIRECTIONS:  Preheat oven to 500º.  Cut up chicken into separate pieces making 8 pieces in all.   I never use the back as I simmer that for broth to freeze for other purposes or it becomes dinner for my dogs.  🙂  Drizzle 1 T. of the olive oil on the bottom of a very large baking/roasting pan (I use a 12 x 15 stainless steel metal pan).   I do not recommend glass/ceramic wre for such high temperature cooking.  If you don’t yet have a really large, good quality stainless steel roasting pan, I think it is one of the single most important investments you can make in your cooking tools.  Place chicken skin side up  in the pan.  You don’t want any overlapping or crowding.  I do not recommend using a glass or ceramic baking dish at the very high temperature called for in this recipe.  Glass can be unpredictable, can even break, above 450º.  Crowding of this chicken and the surrounding veggies will result in deeper pan juices around them and that will impede crisping of the chicken.  Place tomato wedges around and in between chicken pieces.  Do the same with the onion pieces and add the garlic.  If using the root vegetables, cut them up and place them evenly around the chicken.  Squeeze the lemon over everything in the pan.  Drizzle remaining olive oil over the pan contents as well.   Lightly sprinkle some oregano over all (about 1/4-½ tsp, I don’t measure it).   Bake 30 minutes at 500º.  Baste with pan juices, lower heat to 350º and bake another 20 minutes or to internal temperature of the chicken is 170º on a meat thermometer.   Baste with pan juices just before serving if desired.  I like to place the juices in a gravy boat and have it on the table for basting the drier breast meat.  If there are any juices leftover, I freeze them and add them to the bottom of the pan next time I make this recipe (which is often!).  I like to serve this with a Tabouleh parsley salad.

NUTRITIONAL INFO: (does NOT include the optional potato, turnips or carrots).
Please note, these numbers are only approximate, because the actual counts will vary depending on which pieces of chicken and which roasted veggies you eat.

Serves 4, each 2-piece serving contains:

447 calories

30.4 g  fat

7.98 g  carbs, 1.1 g fiber, 6.88 g  NET CARBS

34.8 g  protein

approx. 39 mg. sodium

279 Responses to "Lebanese Baked Chicken (Frarej)"

Awesome dish & I like to use your Shawarma spice on it! Added mushrooms too & that worked really well. Served with couscous cooked with shallots & pinenuts to make a meal fit for a king! Can’t wait till I make it again- after the holidays.

Oh, I’m so glad you like this magnificent chicken. We sing its praises every time I make it. So simple but as you say, “Fit for a king”. And isn’t the Shawarma spice good on it for a different twist? Not sure which version I like best, as they are BOTH so good. 🙂 A very Happy Thanksgiving to you and your family, Rosemary!

Thank you so much for this delicious recipe! It has been a real hit in my home 😊

Thanks for taking the time to let me know of its “hit” status at your dinner table. Warms a cooks heart to know that others enjoy their cooking. 🙂

I have made this dish quite a few times now, but as there is only myself to cook for now, have cut it back to just using chicken thighs, or thighs and drumsticks. Turns out great. Of course I don’t back off on the garlic much though. lol Great recipe

It’s the garlic and olive oil that make this dish, I think. So glad you enjoy it, Douglas!

My family loved it!!!
Very easy to do

It really does deliver on ease of prep and flavor. So glad it was a hit at your table, Carolyn! 🙂

eating it right now…mmmmmmmmmm

Isn’t that one good? So simple yet such rich flavor! Glad you like it Tracy. 🙂

I made this and it was a big hit. It was delicious. We loved it. I will be making this once a week. Thank you for sharing.

This recipe has a way of addicting people to it once they try it. I cook it every month and sometimes twice a month! So glad you liked it, Linda!


I’ll bet the cinnamon is good, as I do a Moroccan Chicken dish with cinnamon and a few raisins that is to-die-for good. I’ll have to try it that way soon. 🙂

Would love to hear about how to make Moroccan dish my husband from Morocco would love to make it for him

https://buttoni.wordpress.com/2014/10/19/moroccan-chicken-2/ This is my recipe. It’s not authentic, but I think your husband would like it. I’ve served it to company that are pretty fussy about food and it was quite a hit!


I would love more fast and easy reciepies. Sent to my email.please thank you!

Subscribe on the right hand side of the page, Brittany. Then you’ll get ALL my NEWEST recipes direct to your email addy. For the older ones, you have to browse the categories on the right side of the page.

I have to try this! Sounds really good

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