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Meat
Easy
4 Servings
Allergens 
No Allergens specified
1 Hour, 20 Minutes
Diets
Chicken on the bone is probably the hardest-to photograph, least-appealing-in-the-looks-department dish that there is. Which is why when a chicken concept comes up that actually looks pretty, I get excited. What’s also exciting is this chicken dish is super easy to prepare, can be mostly prepped in advance (not that you need to, because it takes five minutes of prep time anyway), and looks nice enough to serve when you need something easy for Shabbat/Yom Tov, although it’s great for weekdays. too.
4 to 6 bone-in skin-on chicken pieces (thighs and/or drumsticks)
1/4 cup Gefen Lemon Juice
1/4 cup Gefen Honey
2 tablespoons Gefen Olive Oil
1/2 teaspoon dried basil
1/2 teaspoon dried oregano, such as Gefen
1/2 teaspoon dried parsley
1/2 teaspoon Pereg Paprika
1/2 teaspoon salt
3 to 4 large shallots, halved
1 zucchini, cut into large chunks
1 pepper, cut into thick strips
1 full branch of tomatoes on the vine
Add chicken pieces, lemon juice, honey, olive oil, and spices to a ziptop bag. Smush everything all around to combine well. You can marinate overnight at this point or cook right away.
When ready to cook, preheat the oven to 350 degrees Fahrenheit. Add chicken pieces to a Pyrex or oven-to-table baking dish (you’ll use the marinade in a minute, hold on). Nestle shallots, zucchini, and pepper around the chicken. Pour the marinade from the bag over the vegetables and chicken.
Cover and bake for 40 minutes. Uncover, add tomatoes on the vine on top, and bake for another 20 minutes.
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