Today is September 18, 2026 / /

Kosher Nexus
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Shabbos Roast Chicken

Ingredients

  • 3 1/2 pounds kosher chicken, whole or pieces
  • 1/4 cup olive oil
  • 2 teaspoons paprika
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 large onion, cut into 8 wedges
  • 2 large carrots, peeled and cut into large chunks
  • 2 medium zucchini, cut into large chunks
  • 8 cloves garlic

Directions

  1. Gather the ingredients.

  2. Place the chicken in a roasting pan.

  3. In a small bowl, mix together the oil, paprika, garlic powder, onion powder, salt, and pepper. Rub all over the chicken. Cover and refrigerate for at least 1 hour or overnight.

  4. Preheat the oven to 375 F.

  5. Distribute the vegetables around the chicken, tossing to coat the vegetables with the marinade.

  6. Roast the chicken, covered, for 1 hour. Uncover and cook for another 20 to 30 minutes, until the chicken is browned on top and cooked through. An instant-read thermometer should register 165 F when placed into the thickest part of the thigh.

  7. Let the chicken rest for at least 10 minutes (and up to 20) before carving. Place on a platter with the vegetables. If desired, pour the pan juices into a gravy boat and serve on the side.