We love how our Shabbat Chicken recipe brings families together for Friday night traditions. Rooted in Jewish customs it’s a comforting dish that infuses simple ingredients with rich flavors to create a memorable meal.
In our kitchen we’ve simplified this classic while keeping its authentic essence. Whether you’re new to Shabbat cooking or a longtime fan you’ll find this recipe easy and rewarding.
Ingredients
In our Shabbat Chicken recipe, we focus on simple, flavorful ingredients that capture the essence of Jewish traditions and deliver comforting aromas and tastes. Below, we list the ingredients in the order they are typically used, with prep notes for accuracy and ease.
- 1 whole chicken (about 4-5 pounds): This is our star protein—fresh and ideally organic for the best flavor and texture in this Shabbat staple.
- 2 large yellow onions, sliced: These add a sweet, caramelized base; slice them thinly for even cooking.
- 4 cloves garlic, minced: Provides a pungent, aromatic punch; mince finely to release flavors early in the process.
- 3 medium carrots, peeled and chopped: Offer a subtle sweetness and vibrant color; chop into even pieces for uniform roasting.
- 2 stalks celery, diced: Brings a fresh, herbaceous note; dice small to integrate seamlessly.
- 1 cup chicken broth (low-sodium): Used for braising; choose homemade or store-bought for moisture and depth.
- 1/2 cup dry white wine (optional): Adds a tangy acidity; if using, opt for a kosher variety to align with traditions.
- 2 tablespoons olive oil: Essential for browning; use extra-virgin for rich, fruity undertones.
- 1 tablespoon paprika: Imparts a warm, smoky flavor; we recommend smoked paprika for added depth.
- 1 teaspoon kosher salt: Seasons to perfection; adjust based on broth’s sodium content.
- 1/2 teaspoon black pepper, freshly ground: Adds a mild heat; grind just before use for maximum potency.
- Fresh herbs (like 2 sprigs rosemary and 2 sprigs thyme): Infuse earthy notes; use whole sprigs for easy removal after cooking.
Instructions
Now that we have gathered our fresh ingredients for the Shabbat Chicken Recipe, we guide you through the step-by-step process to create a comforting, flavorful dish that honors Jewish traditions. Our method ensures tender, aromatic results perfect for Friday night gatherings.
Prep the Chicken
First, we rinse the whole chicken under cold water and pat it dry with paper towels to remove any excess moisture, ensuring crispy skin later. We then trim any visible fat and place the chicken in a large roasting pan, while we chop 2 yellow onions into quarters, mince 4 garlic cloves, slice 3 carrots and 3 celery stalks into 1-inch pieces, and gather 1 cup of chicken broth along with optional 1/2 cup of dry white wine for added depth.
Marinate the Chicken
We create a simple marinade by mixing 2 tablespoons of olive oil, 1 tablespoon of paprika, 1 teaspoon of kosher salt, 1/2 teaspoon of black pepper, and a handful of fresh herbs like thyme and rosemary in a bowl. Next, we rub this mixture generously over the chicken and inside the cavity, making sure it coats evenly for maximum flavor infusion. We let the chicken marinate in the refrigerator for at least 1 hour—or up to 4 hours for deeper taste—allowing the spices to penetrate and release their aromatic essence.
Cook the Chicken
We preheat the oven to 375°F and arrange the chopped onions, garlic, carrots, and celery around the marinated chicken in the roasting pan to build a flavorful base. We pour the chicken broth (and wine if using) into the pan, then roast the chicken uncovered for 1 hour and 15 minutes, basting it every 20 minutes with the pan juices to keep it moist and develop a golden, crispy exterior. We check for doneness by ensuring the internal temperature reaches 165°F in the thickest part of the thigh, resulting in juicy, tender meat with an irresistible aroma that fills the kitchen.
Assemble and Serve
Once cooked, we remove the chicken from the oven and let it rest for 10 minutes on a cutting board to allow the juices to redistribute, enhancing its succulent texture. We then carve the chicken into pieces, arrange it on a platter with the roasted vegetables, and garnish with fresh herbs for a visually appealing presentation that highlights the dish’s comforting flavors and aromas of our Shabbat Chicken Recipe.
Tools and Equipment
To prepare our flavorful Shabbat Chicken Recipe with ease and precision, we rely on a selection of essential tools and equipment. These items help us handle the prepping, marinating, and roasting steps efficiently, ensuring a golden, crispy exterior and tender, aromatic results.
Essential Tools List
We recommend gathering the following key tools before starting:
- Cutting board: A sturdy, large wooden or plastic board for safely chopping vegetables like onions, garlic, carrots, and celery, minimizing mess and ensuring even cuts.
- Chef’s knife: A sharp, 8- to 10-inch blade for trimming the chicken, slicing herbs, and dicing veggies with accuracy to enhance the dish’s comforting textures.
- Mixing bowl: A medium-sized glass or stainless-steel bowl for combining the marinade—olive oil, paprika, salt, pepper, and fresh herbs—allowing for thorough blending and even coating.
- Roasting pan: A deep, oven-safe pan (at least 13×9 inches) with a rack to arrange the chicken and vegetables, promoting even roasting and capturing flavorful drippings for basting.
- Basting brush: A heat-resistant silicone brush for applying the marinade and juices during cooking, helping achieve that irresistible crispy skin we love in our Shabbat Chicken Recipe.
- Measuring cups and spoons: A set for accurately measuring ingredients like olive oil, chicken broth, and spices, ensuring balanced flavors without guesswork.
- Oven thermometer: A digital model to verify our oven reaches the precise 375°F for roasting, guaranteeing the chicken cooks to juicy perfection.
- Tongs and carving knife: Sturdy tongs for handling the hot chicken and a sharp carving knife for slicing after resting, making serving straightforward and safe.
By having these tools ready, we streamline the process from prepping the fresh ingredients to roasting the chicken, creating a seamless flow in our Shabbat Chicken Recipe preparation.
Make-Ahead Instructions
As we dive deeper into preparing our Shabbat Chicken, one of the joys of this recipe lies in its flexibility for busy schedules. We can streamline the process by making key components ahead of time, ensuring a stress-free Friday night meal that honors tradition while saving us precious time. This approach allows the flavors to develop fully, resulting in a tender, aromatic chicken with rich, comforting notes that evoke the warmth of family gatherings.
Preparing the Chicken and Marinade in Advance
To maximize flavor without last-minute rush, we recommend preparing the chicken and marinade up to 24 hours ahead. Begin by rinsing and drying the chicken thoroughly, then trim any excess fat. In a mixing bowl, combine olive oil, paprika, kosher salt, black pepper, and chopped fresh herbs to create the marinade. Rub this mixture evenly over the chicken, ensuring every inch is coated for that irresistible, golden crispiness when roasted.
Place the marinated chicken in an airtight container or wrap it tightly in plastic wrap, and refrigerate it. This step not only infuses the meat with vibrant, herbaceous aromas but also tenderizes it, making the final dish even more succulent. For optimal results, let it marinate for at least 2 hours or up to 24 hours—remember to flip it halfway through if possible.
Prepping Vegetables Ahead
Chopping and readying the vegetables can be done 1–2 days in advance, freeing up our time for other Shabbat preparations. Start by washing and peeling the yellow onions, carrots, and celery. Dice the onions and slice the carrots and celery into even pieces to ensure they roast uniformly.
Store these prepped vegetables in a sealed container in the refrigerator. To preserve their fresh, crisp texture and prevent browning, we suggest lightly tossing them with a bit of lemon juice or covering them with a damp paper towel. When you’re ready to assemble, arrange them around the chicken in the roasting pan for that perfect, caramelized accompaniment that adds earthy sweetness to the dish.
Assembling and Storing the Dish
For ultimate convenience, we can assemble the entire dish up to 12 hours before cooking. After marinating the chicken, place it in the roasting pan and surround it with the prepped vegetables. Pour in the chicken broth and, if using, dry white wine to create a flavorful base that will steam and enhance the chicken’s juices during roasting.
Cover the pan tightly with foil or a lid and refrigerate. This allows the ingredients to mingle, developing deeper, more comforting flavors. When it’s time to cook, simply preheat the oven and proceed with roasting as outlined in our main instructions. If preparing for Shabbat, ensure the dish is fully cooked and kept warm using a low-heat method, like a warming drawer, to maintain its moist, flavorful interior without any additional cooking.
Reheating Tips for Leftovers
If we have leftovers from a previous preparation, reheat them safely to preserve the dish’s quality. Here’s a quick guide:
- Oven Method: Preheat the oven to 325°F (163°C). Place the chicken and vegetables in a covered dish and warm for 15–20 minutes until heated through. This keeps the skin crispy and the meat juicy.
- Microwave Method: For smaller portions, cover with a microwave-safe lid and heat on medium for 2–3 minutes, stirring halfway. Use this only for immediate consumption to avoid sogginess.
By following these make-ahead steps, we ensure our Shabbat Chicken remains a highlight of the meal, delivering consistent, mouthwatering results every time.
Conclusion
We’ve loved sharing this Shabbat Chicken recipe as a way to honor family traditions and create cozy gatherings. It’s more than just a meal—it’s a simple ritual that brings warmth to our tables.
Try it for your next Friday night and let it become part of your story.
Frequently Asked Questions
What is Shabbat Chicken?
Shabbat Chicken is a traditional Jewish dish featured in Friday night meals, emphasizing family traditions and comforting flavors. It’s a roasted whole chicken with fresh vegetables, herbs, and simple seasonings, rooted in Jewish customs. This recipe is simplified for easy preparation, making it accessible for both beginners and experienced cooks.
What ingredients are needed for Shabbat Chicken?
Key ingredients include a whole chicken, yellow onions, garlic, carrots, celery, chicken broth, optional dry white wine, olive oil, paprika, kosher salt, black pepper, and fresh herbs. These high-quality components enhance flavors and aromas, creating a comforting meal. Prep notes ensure accuracy and ease.
How do I prepare Shabbat Chicken step by step?
Start by rinsing and drying the chicken, then chop vegetables and make a marinade with olive oil, paprika, salt, pepper, and herbs. Rub it on the chicken and marinate for up to four hours. Preheat the oven, arrange veggies around the chicken, roast while basting, and rest before carving. Serve with herbs for a golden, flavorful dish.
What tools are required to make Shabbat Chicken?
Essential tools include a cutting board, chef’s knife, mixing bowl, roasting pan, basting brush, measuring cups and spoons, oven thermometer, tongs, and a carving knife. These items streamline prepping, marinating, and roasting, ensuring tender, aromatic results and a smooth cooking experience.
Can I make Shabbat Chicken ahead of time?
Yes, prepare the chicken and marinade up to 24 hours in advance for better flavor. Chop vegetables 1–2 days ahead, and assemble the dish up to 12 hours before cooking. For leftovers, reheat gently to maintain tenderness. This approach makes it ideal for busy schedules and stress-free meals.
Is Shabbat Chicken suitable for beginners?
Absolutely, the recipe is simplified with clear steps and common ingredients, making it easy for newcomers. Focus on basic prep like rinsing the chicken and chopping veggies, with tips for marinating and roasting. You’ll achieve a comforting, traditional dish with minimal effort.
How should I store and reheat Shabbat Chicken leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a preheated oven at 350°F for 15–20 minutes, covered, to retain moisture. For best results, add a splash of broth and avoid microwaving to keep the chicken tender and flavorful.