Kosher Shabbos Roast Chicken
Simple kosher roast chicken is a popular Friday night Shabbos dinner table offering; this version with vegetables is easy to make and delicious.
- Serves: 6 persons
- 1(3 1/2-pound) whole kosher chicken (or the equivalent amount of chicken pieces)
- ¼cup olive oil
- 2teaspoons paprika
- 2teaspoons garlic powder
- 2teaspoons onion powder
- 1teaspoon salt
- ½teaspoon freshly ground black pepper
- 1large onion (cut into eighths)
- 2large carrots (peeled and cut into large chunks)
- 2medium zucchini (cut into large chunks)
- 8garlic cloves (left whole)
Step 1Gather the ingredients.
Step 2Place the chicken in a roasting pan.
Step 3In 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.
Step 4Preheat the oven to 375 F.
Step 5Distribute the vegetables around the chicken, tossing to coat the vegetables with the marinade.
Step 6Roast 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.
Step 7Let 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.