Shabbat Chicken
Transport yourself to a cozy Friday evening dinner with this flavorful Shabbat Chicken recipe, a classic centerpiece for your weekly gathering. Tender roast chicken is generously seasoned with a warm blend of paprika, turmeric, and thyme, then drizzled with honey for a touch of sweetness. Nestled atop a colorful bed of carrots, baby potatoes, and aromatic garlic and onions, this dish slow roasts to perfection in a savory chicken broth. The golden, crispy skin and juicy, melt-in-your-mouth meat will have your guests eagerly reaching for seconds. Serve this comforting, one-pan meal alongside fluffy challah bread or your favorite side dishes for a truly memorable feast that’s as comforting as it is delicious. Perfect for both beginners and seasoned cooks, this recipe brings ease, tradition, and irresistible flavor to your Shabbat table.
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Recipe Information
Ingredients
- 1 whole chicken
- 3 tablespoons olive oil
- 4 garlic cloves
- 1 large onion
- 4 medium carrots
- 12 small baby potatoes
- 1 cup chicken broth
- 2 tablespoons honey
- 1 teaspoon paprika
- 1 teaspoon ground turmeric
- 1 teaspoon dried thyme
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
Rinse the whole chicken under cold water, pat it dry with paper towels, and set it aside.
Peel and mince the garlic cloves, dice the onion, and cut the carrots into large chunks. Leave the baby potatoes whole.
In a small bowl, mix together the paprika, turmeric, thyme, salt, and black pepper.
Rub the chicken with olive oil, then generously coat it with the spice mixture, making sure to season both the inside and outside.
In a large, deep roasting pan, spread the minced garlic, diced onion, carrots, and baby potatoes evenly. Place the chicken, breast side up, on top of the vegetables.
Pour the chicken broth into the bottom of the pan, then drizzle the honey over the top of the chicken for a touch of sweetness.
Cover the pan with foil and roast in the preheated oven for 45 minutes.
Remove the foil and baste the chicken with the pan juices. Continue roasting uncovered for another 30-45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden brown.
Remove the chicken from the oven and let it rest for 10 minutes before carving.
Garnish with fresh parsley before serving. Enjoy with challah bread or your favorite side dishes.
Nutrition Facts
Calories |
1365 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.0 g | 71% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 5620 mg | 244% | |
| Total Carbohydrate | 185.7 g | 68% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 61.0 g | ||
| Protein | 48.1 g | 96% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 299 mg | 23% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 4237 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
