Sunday, April 10, 2011

Quick and Gourmet Shabbat Chicken

This is for all you working folks out there (and who isn't?).  You can add or subtract veggies depending on the season, your flavor preference, or what you find in your 'fridge. Quantities are likewise flexible.

  1. Chop onions, red potatoes, parsnips, and carrots into chunks. Place in a roasting pan.  Add some cherry or grape tomatoes if you like.
  2. Rise and pat-dry cut-up chicken pieces.  Place these on top of the veggies.
  3. Drizzle 2 T. of olive oil across the contents of the entire pan.
  4. Sprinkle with fresh or dried rosemary and a few grinds of pepper.
  5. Roast.
  6. Enjoy!

Tip: You may want to roast this for  less time than you usually would.  Then, you can pop it back in the oven right before Shabbat, turn off the oven light, and you'll have freshly roasted chicken for your evening meal.


  1. Rise and pat dry?

    How do you roast?

  2. Just run some water over each piece of chicken, then pat dry with a paper towel. To roast, you set the temperature to about 400. I don't baste the chicken, but you could if you want to, using the juices that come off of the chicken.