Shabbat Chicken

Transport yourself to a cozy Friday evening dinner with this flavorful Shabbat Chicken recipe, a classic centerpiece for your weekly gathering. Tender roast chicken is generously seasoned with a warm blend of paprika, turmeric, and thyme, then drizzled with honey for a touch of sweetness. Nestled atop a colorful bed of carrots, baby potatoes, and aromatic garlic and onions, this dish slow roasts to perfection in a savory chicken broth. The golden, crispy skin and juicy, melt-in-your-mouth meat will have your guests eagerly reaching for seconds. Serve this comforting, one-pan meal alongside fluffy challah bread or your favorite side dishes for a truly memorable feast that’s as comforting as it is delicious. Perfect for both beginners and seasoned cooks, this recipe brings ease, tradition, and irresistible flavor to your Shabbat table.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 6

Ingredients

• 1 whole chicken
• 3 tablespoons olive oil
• 4 garlic cloves
• 1 large onion
• 4 medium carrots
• 12 small baby potatoes
• 1 cup chicken broth
• 2 tablespoons honey
• 1 teaspoon paprika
• 1 teaspoon ground turmeric
• 1 teaspoon dried thyme
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 tablespoons fresh parsley

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Rinse the whole chicken under cold water, pat it dry with paper towels, and set it aside.

Step 3

Peel and mince the garlic cloves, dice the onion, and cut the carrots into large chunks. Leave the baby potatoes whole.

Step 4

In a small bowl, mix together the paprika, turmeric, thyme, salt, and black pepper.

Step 5

Rub the chicken with olive oil, then generously coat it with the spice mixture, making sure to season both the inside and outside.

Step 6

In a large, deep roasting pan, spread the minced garlic, diced onion, carrots, and baby potatoes evenly. Place the chicken, breast side up, on top of the vegetables.

Step 7

Pour the chicken broth into the bottom of the pan, then drizzle the honey over the top of the chicken for a touch of sweetness.

Step 8

Cover the pan with foil and roast in the preheated oven for 45 minutes.

Step 9

Remove the foil and baste the chicken with the pan juices. Continue roasting uncovered for another 30-45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden brown.

Step 10

Remove the chicken from the oven and let it rest for 10 minutes before carving.

Step 11

Garnish with fresh parsley before serving. Enjoy with challah bread or your favorite side dishes.

Nutrition Facts

Serving size	2767.7 grams (2767.7g)

Amount per serving	% Daily Value*
Calories	1365

Total Fat 55.00g	71%
Saturated Fat 10.00g	50%
Polyunsaturated Fat 4.20g
Cholesterol 105mg	35%
Sodium 5620mg	244%
Total Carbohydrate 185.70g	68%
Dietary Fiber 20.50g	73%
Total Sugars 61.00g
Protein 48.10g	96%

Vitamin D 0IU	0%
Calcium 299mg	23%
Iron 11mg	62%
Potassium 4237mg	90%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.6%

Protein: 13.5%

Carbs: 51.9%