|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 36g||46%|
|Saturated Fat 10g||50%|
|Total Carbohydrate 16g||6%|
|Dietary Fiber 3g||9%|
|*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.|
For many families, simple and delicious kosher roast chicken is a ubiquitous main dish on the Friday night Shabbos dinner table. It can be just a whole chicken or include a variety of vegetables cooked alongside. This recipe features a flavorful rub made of olive oil, paprika, and garlic and onion powders which is applied to the chicken at least one hour ahead of cooking time (and up to overnight). Cut-up onion, carrot, zucchini, and garlic cook along with the seasoned bird, each contributing flavor to this chicken main dish.
You can vary this recipe by using different vegetables each week; root vegetables always work well, such as potatoes and parsnips, but feel free to try bell peppers, celery, eggplant, and tomatoes. And you can use a whole bird or pre-cut pieces of chicken, depending on what is on sale at the meat counter.
It's important to have a good roasting pan that helps to seal in the juices and flavors of the dish. This roast chicken recipe is not only easy to prepare, but it is also healthy, moist, and full of flavor. Your guests are sure to ask for the recipe.
- 1 (3 1/2-pound) whole kosher chicken (or the equivalent amount of chicken pieces)
- 1/4 cup olive oil
- 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)
Gather the ingredients.
Place the chicken in a roasting pan.
In a small bowl, mix together the oil, paprika, garlic powder, onion powder, salt, and pepper. Rub all over the chicken. Cover and refrigerate for at least 1 hour or overnight.
Preheat the oven to 375 F.
Distribute the vegetables around the chicken, tossing to coat the vegetables with the marinade.
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. An instant-read thermometer should register 165 F when placed into the thickest part of the thigh.
Let the chicken rest for at least 10 minutes (and up to 20) before carving. Place on a platter with the vegetables. If desired, pour the pan juices into a gravy boat and serve on the side.