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Recipe by Brynie Greisman

Really Good Shabbat Chicken

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Meat Meat
Easy Easy
4 Servings
Allergens

No Allergens specified

2 Hours, 10 Minutes
Diets

I’m always experimenting with new chicken recipes. I tried this chicken this past Shabbat and even the onions were finished! It’s sweet with a tang to it. Simply delicious!   Yields 4 adult portions or 8 children’s portions

Ingredients

Really Good Chicken

  • 1 tablespoon fresh lemon juice (2 tablespoons if you like it tangy)

  • 1–2 cloves garlic, minced or 1-2 cubes Gefen Frozen Garlic

  • 1 teaspoon seasoned salt

  • 1/4 teaspoon black pepper, or to taste

Directions

Prepare Your Chicken

1.

Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).

2.

Place onion slices on the bottom of a nine- x 13-inch (20- x 30-centimeter) baking pan. Add chicken pieces on top.

3.

Mix together the rest of the ingredients in a small bowl, forming a paste. Smear all over chicken. Cover with aluminum foil.

4.

Bake for one and a half hours covered and half an hour uncovered. After chicken is uncovered, baste once or twice in middle.

Notes:

If you want even more flavorful chicken, prepare it Thursday night, let it marinate in the fridge overnight, and bake the next morning.

Credits

Food and Prop Styling by Renee Muller
Photography by Hudi Greenberger

Really Good Shabbat Chicken

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Amanda Winner
Amanda Winner
8 months ago
varda Kruger
varda Kruger
1 year ago

Thank you so much for this recipe. It’s become a go to recipe for our family!

Susan Cedars
Susan Cedars
1 year ago

Thank you for this amazing, obsessively good recipe! SUPER EASY time saver! I used four legs and four thighs. Set it all to marinade the night before – chicken, sliced onions, marinade, and I threw in about a half a pound of very small baby potatoes. When ready to cook, pop it in your baking dish, cover with foil and carry on. The only additional thing I did, when the chicken was done, was to remove it from the pan, and put the pan back in the hot oven for about 10 minutes to caramelize and reduce the pan sauces. This is a go-to, again, and again, and again.

Mikki jacobsen
Mikki jacobsen
2 years ago

What are chicken bottoms ???

Marsha Hardt
Marsha Hardt
2 years ago

Can sugar be omitted ?

Susan Shurkin
Susan Shurkin
2 years ago

Can this recipe e frozen at any stage along the way. If yes should it be cooked only half way to allow reheating.
Thak you

Raquel
Raquel
Reply to  Susan Shurkin
2 years ago

Safety wise it is not advised to pre-cook the chicken halfway. You can either keep it uncooked and freeze it or fully cook it and freeze it.

Hindy
Hindy
2 years ago

yum!