Kosher Shabbos Roast Chicken (Meat) Recipe

Chicken and dried fruit
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Ratings (21)
  • Total: 70 mins
  • Prep: 10 mins
  • Cook: 60 mins
  • Yield: 1 chicken (6 servings)
Nutritional Guidelines (per serving)
688 Calories
36g Fat
16g Carbs
73g Protein
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Nutrition Facts
Servings: 1 chicken (6 servings)
Amount per serving
Calories 688
% Daily Value*
Total Fat 36g 46%
Saturated Fat 10g 50%
Cholesterol 221mg 74%
Sodium 231mg 10%
Total Carbohydrate 16g 6%
Dietary Fiber 3g 9%
Protein 73g
Calcium 106mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Simple and delicious roast chicken is a regular feature for many families on the Friday night Shabbos dinner table.

You can vary it by using different vegetables each week. And you can use whole or pre-cut pieces of chicken, depending on what is on sale at the meat counter.

The trick is having a good roasting pan that seals in the juices and flavors. This roast chicken recipe is so easy to prepare, healthy, moist and flavorful, your guests will be asking for the recipe.

Ingredients

  • 1 (3 1/2-pound/1.5-k) whole chicken (or the equivalent amount of chicken pieces)
  • 1/4 cup oil (olive)
  • 2 teaspoons paprika
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 large onion (cut into eighths)
  • 2 large carrots (peeled and cut into large chunks)
  • 2 medium zucchini (cut into large chunks)
  • 8 garlic cloves (left whole)

Steps to Make It

  1. Place chicken in a roasting pan.

  2. In a small bowl, mix oil, paprika, garlic powder, onion powder, salt, and pepper. Rub on chicken. Cover and refrigerate for at least an hour or overnight.

  3. Heat oven to 375 F/190 C.

  4. Distribute the vegetables around the chicken, rubbing the vegetables and the chicken with the marinade.

  5. Roast the chicken, covered, for 1 hour. Uncover and cook for another 20 to 30 minutes, until the chicken is browned on top and cooked through.