BEST SHABBAT CHICKEN RECIPE! Easy & Kosher

whole chicken

🥗Healthier: skinless chicken

💰Cheaper: chicken thighs

Chicken thighs are less expensive and still flavorful.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: mixed Italian herbs

Dried herbs are more affordable and have a longer shelf life.

Preheat oven to 375°F (190°C).

Rinse the chicken and pat dry with paper towels.

Rub the chicken with olive oil, ensuring even coverage.

Season the chicken inside and out with salt, black pepper, and paprika.

Stuff the cavity with garlic, lemon halves, and fresh herbs.

Place the chicken in a roasting pan, breast side up.

Surround the chicken with chopped onions, carrots, potatoes, and parsnips.

Pour chicken broth into the pan, covering the vegetables.

Cover the pan with foil and roast for 1 hour.

Remove the foil and roast for an additional 30-45 minutes until the chicken is golden brown and juices run clear.

Check the internal temperature, which should reach 165°F (75°C).

Let the chicken rest for 10-15 minutes before carving.

Serve with the roasted vegetables and pan juices.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens