Farrouj Meshwi (Garlic and Lemon Spatchcock Chicken with Toum)

Ingredients

• 1 whole chicken, spatchcocked
• 10 garlic cloves
• 3 lemon
• 3 tbsp olive oil
• 1 tsp paprika
• 1 tsp ground allspice
• 800 g waxy potatoes
• 1 tsp sumac
• 150 ml sunflower oil
• 4 gherkins

Method

1. 1

   Heat the oven to 220C (200C fan, gas 7). Mix 4 crushed garlic cloves with the juice of 1 lemon, 2 tbsp olive oil, the paprika, allspice and 1 tsp salt. Rub all over the spatchcocked chicken, including under the skin, and lay it skin side up in a roasting tin.

2. 2

   Cut the waxy potatoes into wedges and toss with the remaining olive oil, the sumac and ½ tsp salt in a second tin.

3. 3

   Roast the chicken and potatoes for 45-50 minutes, turning the potatoes halfway, until the skin is crisp and the juices from the thickest part of the thigh run clear with no pink remaining.

4. 4

   Meanwhile, make the toum. Crush the remaining 6 garlic cloves to a paste with ½ tsp salt and put in a tall jug with the juice of 1 lemon and 1 tbsp cold water. Blend with a stick blender, pouring in the sunflower oil in a thin, steady stream, until thick and white.

5. 5

   Rest the chicken for 10 minutes, then cut into quarters. Serve with the potatoes, toum, gherkins and the last lemon in wedges.