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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
4 chicken bottoms, cut into eighths
1 large onion, sliced into half rounds
1/3 cup brown sugar (1/4 cup if you like it less sweet)
2 and 1/2 tablespoons olive oil
2 tablespoons Tuscanini Apple Cider Vinegar
2 tablespoons Haddar Dijon Mustard
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
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
Place onion slices on the bottom of a nine- x 13-inch (20- x 30-centimeter) baking pan. Add chicken pieces on top.
Mix together the rest of the ingredients in a small bowl, forming a paste. Smear all over chicken. Cover with aluminum foil.
Bake for one and a half hours covered and half an hour uncovered. After chicken is uncovered, baste once or twice in middle.
Food and Prop Styling by Renee Muller
Photography by Hudi Greenberger
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I have been cooking for 50+ years & I have never heard of “chicken bottoms” may I have a clue please? thank you!
A ‘chicken bottom’ typically refers to the lower part of the chicken, which can include the thighs and drumsticks. In some contexts, it could also be used to describe the whole lower half of the chicken, where the more tender and flavorful cuts are. In a recipe or at a market, it might be referring to a specific cut or preparation that focuses on those parts. Does that help clarify?
Delicious chicken recipe! I swapped silan for the brown sugar and used yellow mustard instead of Dijon. I also added a few sliced potatoes to the bottom. Definitely a winner!
Cool ideas, Ellie! I love how you customized it and made it your own. Delicious!
-Chana Tzirel from Kosher.com
Thank you so much for this recipe. It’s become a go to recipe for our family!
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.
What are chicken bottoms ???
Can sugar be omitted ?
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
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.
yum!