Jewish people traditionally like eating roast chicken on Friday nights which is the start of the weekly Sabbath celebration.
1 whole chicken with the skin on (about 3-4 lbs.) 4 tablespoons olive oil
2 garlic cloves (peeled)
1⁄4 cup chicken broth
1⁄4 cup lemon juice
1⁄4 cup grated lemon peel
1⁄4 cup chopped fresh thyme
Salt and pepper to taste
Roast Chicken Recipe
- Preheat oven to 385°F
- Heat a sauté pan on high heat for 2 minutes. Add the olive oil and heat until hot then add the chicken. Cook the chicken breast side down and sauté until brown, about 2 minutes and then transfer to a 9 x 13 inch baking dish. Add the chicken stock, lemon juice, garlic and cook the chicken in the oven for 50 minutes or until the juice of the inside of the chicken does not show any blood color. Take the chicken out and let rest. Then section the chicken into breasts, legs, thighs and wings (8 pieces).
- Place the juices and garlic in a small pan on the stove and simmer until the garlic is soft.
- Place the chicken on a platter with the garlic and pour some of the lemon stock over the chicken. Sprinkle the lemon zest and fresh thyme over the chicken.
Yield: 8 pieces