Whole Roasted Chicken
Chicken, and in particular roasted chicken, is one of the most traditional Shabbat evening dishes in the Jewish American repertoire. There are thousands of recipes out there, and this one, unfortunately, failed to impress. It was OK, but sort of bland. The skin did not achieve the beautiful golden color you expect in roasted chicken, but I don't think how it could when the instructions have it cooking at 350°F for the whole time. The vegetables, meanwhile, were dried and completely blah.
Whole Roasted Chicken
Ingredients
- 1/2 tsp garlic powder
- 1/2 tsp Kosher salt
- 1 tsp paprika
- 2+ Tbsp olive oil, divided
- 1 5-6 lb kosher chicken
- 1/tsp black pepper
- 1/2 lemon
- 4 garlic cloves, peeled
- 6 springs parsley
- 2 carrots, peeled and cut into thirds.
- 1 large sweet onion, cut into quarters
Directions
Preheat oven to 375°F.
Mix garlic powder, salt, paprika and 1 1/2 Tbsp. Olive oil together. Set aside.
Pat dry the chicken. Rub the interior cavity with the black pepper. Stuff with the half lemon, the garlic clove and the parsley. Carefully separate the skin from the breast and thighs and rub some of the remaining olive oil on it. Rub the paprika mix all over the chicken. Tie legs together with a string and transfer to the rack of a roasting pan.
Add the carrots and onions to the bottom of the pan. Pour 1/4" of water into the pan. Place roasting pan in the oven and roast for 45 minutes. Rotate and cook for an additional 30 to 45 minutes or until internal temperature reaches 162°. Let rest for 10 minutes before carving and serving.
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Adapted from Myrna Turek's recipe at The Jewish Kitchen with Jodi Luber
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