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Shabbos Roast Chicken (Meat)

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Roast Chicken with Carrots and Zucchini

Roast Chicken with Carrots and Zucchini

Giora Shimoni
This simple and delicious roast chicken has become a regular feature on our 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 meal counter. I think the trick is having a good roasting pan that seals in the juices and flavors. My guests always ask for the recipe for this is easy to prepare, healthy, moist and flavorful chicken.

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour, 10 minutes

Yield: 6 servings

Ingredients:

  • 1 3 1/2-pound (1.5 kilo) whole 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
  • vegetables such as onions, carrots, zucchini, garlic cloves

Preparation:

1. Place chicken in a roasting pan. (I always double this recipe and put 2 whole chickens in the pan).
2. In a small bowl, mix oil and spices. Rub on chicken. Cover and refrigerate for at least an hour or overnight.
3. Preheat oven to 375°F (190°C).
4. Wash and cut vegetables such as onions, carrots, zucchini, and garlic cloves into large pieces, Distribute these vegetables around the chicken, rubbing the vegetables and the chicken with the marinade. (I like to use lots of vegetables).
5. Roast chicken, covered, at 375°F (190°C) for 1 hour. Uncover and cook for another 20-30 minutes, until the chicken is browned on top and cooked through.

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