Recipe by Brynie Greisman

Most Flavorful Chicken

add or remove this to/from your favorites
Meat Meat
Easy Easy
6 Servings

No Allergens specified

1 Hour, 10 Minutes

When I create a recipe, I tend to be extra-critical of it, and therefore try to get opinions from a few different people. I knew this chicken smelled heavenly and looked gorgeous, and it tasted out of this world. But I still needed feedback. When my family deemed it the best chicken ever, I knew it was good to go, and I named it appropriately. You’re going to wonder why you never thought of this simple yet brilliant idea yourself!


Main ingredients

  • 2–3 tablespoons walnut oil

  • 2 onions, diced

  • 3 garlic cloves, chopped

  • 2 zucchini or yellow squash, cubed (see tip)

  • 1 stalk celery, sliced

  • 1 red pepper, cubed


Prepare the Chicken


Heat oil in a large frying pan (preferably pareve because the veggie mix you’re cooking in it will be blended later). Add all the vegetables, and sauté on low-medium heat.


After 15 minutes, cover the pan and sauté for another five minutes.


At this point, preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).


Add the honey, salt and pepper, then raise the heat a bit, and continue sautéing, uncovered, for an additional 10 minutes (30 minutes total). Vegetables should be soft by now.


Let the vegetables cool slightly and then blend the mixture until smooth with an immersion blender, or in the food processor with the knife attachment.


Place chicken into a large roasting pan. Smother chicken pieces with the vegetable mixture — on and under the skin, as well as on the bottom of all the pieces. Cover roasting pan tightly. Bake for one and a half hours, then uncover pan and bake an additional half hour.


Serve over sautéed zucchini or mashed sweet potatoes.


You can leave the squash unpeeled to add some color.


Personalize this chicken and use veggies of your choice. Just make sure they complement each other well. (Potatoes are not a good choice.) Also, you can use this vegetable puree on meat. It’s awesome! You can double the veggies and freeze half of it, already blended, ready to be used. I sometimes add a sliced onion to the bottom of the roaster, to add moisture and even more flavor.


Photography: Hudi Greenberger Food Styling: Janine Kalesis

Most Flavorful Chicken

Please log in to rate


Notify of
Oldest Most Voted
Inline Feedbacks
View all comments
Eliana Abbe
Eliana Abbe
1 year ago

Any way to adapt this recipe for chicken cutlets?

Mark your comment as a question
Eliana Abbe
Eliana Abbe
Reply to  Eliana Abbe
1 year ago

Made it with chicken capons, looks and smells delicious

Faigy Fried
Faigy Fried
5 years ago

Sweet potatoes should the sweet potato be included in the veg. that are being sauteed and blended?

Mark your comment as a question
Reply to  Faigy Fried
5 years ago

Yes- all the veggies get blended