Recipe by Gila Glassberg

Roast Chicken on the Bone

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Meat Meat
Easy Easy
4-6 Servings

No Allergens specified

Chicken on the bone is one of our favorites. It’s funny – when I was a kid, I wouldn’t touch chicken on the bone. I actually grew up in a quiet the picky home. It was normal for me to not eat chicken on the bone. I wonder if it had to do with the fact that I was one of nine, and cutting up chicken for a bunch of kids is just annoying!   Anyways, my year studying abroad in Israel was survival of the fittest, and I basically had to get accustomed to eating a lot of different foods if I didn’t want to be hungry.   This recipe is so simple, quick and delicious. Serve with rice or quinoa.


Roast Chicken on the Bone

  • 8 pieces of chicken on the bone (leg and thigh included)

  • 1 tablespoon Gefen Olive Oil

  • 1 teaspoon kosher salt

  • 1/2 teaspoon black pepper

  • 1 teaspoon garlic powder

  • 1 teaspoon Gefen Paprika

  • 1 teaspoon chili powder

  • 2 teaspoons Gefen Honey

  • 1/4 teaspoon cayenne pepper (optional, if you like your life with extra spice)



Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).


Place the chicken pieces skin side up on a baking sheet lined with parchment paper.


Brush the olive oil evenly over the chicken pieces.


In a small bowl, mix together the kosher salt, black pepper, garlic powder, paprika, and chili powder.


Sprinkle the spice mixture over the chicken pieces, coating them evenly.


Drizzle the honey over the chicken.


Bake the chicken covered in the preheated oven for one hour and 15 minutes. Then, uncover the chicken and continue to bake for another 15 minutes, or until the chicken is golden brown and cooked through.


Remove from the oven and let it rest for a few minutes before serving.


Photography by Mimi Yaffe.

Roast Chicken on the Bone

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