Tuesday, January 27, 2015

Friday Night Roast Chicken with Potatoes (aka Shabbos Chicken)

Adapted from Aromas of Aleppo by Poopa Dweck

3-4 lb chicken (or chicken pieces)
3 cloves garlic, minced (1-1/2 tsp)
sweet paprika and/or sumac
kosher salt
2 onions
3 lbs potatoes, in 1/2 in slices

1.  Preheat oven to 350 degrees

2.  Coat the bottom of a large roaster with 1 Tbsp oil.  Add a layer of sliced onions and a layer of sliced potatoes.  Place the chicken on top.

3.  Cover chicken with garlic, under the skin.  Coat the chicken with paprika/sumac and salt.   Drizzle with olive oil and rub in.  Cover and roast for 2 hours.

4.  Raise temperature to 375 degrees, uncover until golden brown, about 10 more minutes.

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