18 Tishrei 5782 / Friday, September 24, 2021 | Torah Reading: Sukkot
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Oven-Roasted Whole Chicken    

Oven-Roasted Whole Chicken

Nothing beats a golden-brown roasted chicken, crispy on the outside and juicy on the inside. This recipe is a guaranteed hit!


Baking Time: 2 hours 

Preparation Time: 10 minutes 

Level of Difficulty: Medium 

Kashrut Type: Meat  


Many people are reluctant to roast chicken whole because of past failed experiences. Whole chicken can become dry very easily. There are a few ways to keep the chicken juicy. The simplest way is to roast it when it is well-covered, and then uncover it under the grill just before the preparation is done. 


The seasoning required is simple and fairly basic - olive oil, garlic, salt and paprika. You can also add some black pepper or coarse chili. If you want the flavor known as "spice grill," then you can add a little turmeric, cumin, smoked paprika and a drop of oregano and nutmeg. 


In the recipe below, we added some thyme, rosemary, and marinade and also some stalks and slices of lemon in the chicken cavity. 


The potatoes are roasted together with the chicken to complement the flavors. If you reach the right balance between the amount of liquid and the amount of fat in the pan, then the potatoes will brown and secrete enough starch to produce a nice sauce in the final preparation or when reheated. 



1 whole fresh chicken 

2-3 medium potatoes, with a nice peel 

1/3 cup of olive oil 

juice from half a lemon 

1 teaspoon flat salt 

5 cloves of garlic 

2 medium lemon slices 

1 tablespoon filled with paprika 

1 teaspoon flat salt 

black pepper and/or cumin, turmeric, chili, smoked paprika 

Spices (fresh or dried): Flat teaspoon oregano, half teaspoon thyme (or 2-3 leaves), 4-5 rosemary needles, 4-5 sage leaves. 



  1. 1. Adjust the oven to its maximum heat. 


  2. 2. Clean the potatoes and cook them whole with salted water until they begin to soften (about fifteen minutes). Refrigerate. 


  2. 3. Rinse the fresh chicken well in water, inside and out. Pat dry with paper towels.


  4. 4. Make the marinade: Grind the garlic cloves and mix with the olive oil, lemon juice, salt, paprika, and other spices.


  6. 5. Transfer the chicken to a large mixing bowl, pour the marinade on top, and then spread and massage the marinade into the skin. Make sure the marinade gets inside the chicken cavity. If there are fresh herbs, push them along with the lemon slices inside. 

  1. 6. Peel and chop the potatoes to size, add to the bowl, stir until nicely covered with marinade and transfer to a baking pan.

  2. 7. Cover with aluminum foil, place in the oven, and immediately reduce the temperature to 200 degrees. Bake covered for about an hour. If the chicken is bigger then up to an hour and a half. To be sure, you can peek into the cavity to see if there are pink areas. If so, continue to bake covered. 


  2. 8. Remove from the oven. Carefully remove the aluminum foil so that you’re not burned by the steam. 


  2. 9. Let the chicken and the pan cool for a few minutes, and then collect from the liquid that has accumulated in the pan and pour over the chicken and over the potatoes until it covers nicely. If needed, you can add a little water or red wine. If there is any excess you may need to repeat the "watering" chicken. 


10.Sprinkle over a little coarse salt and sweet paprika, and return to the oven in grill mode (or turbo, or simply the highest temperature you have in the oven). Roast until the chicken is well browned and the potatoes have a nice color. At this point you should stay close to the oven to make sure the chicken is roasted but not burned. 


11.Refrigerate for at least 10 minutes. Serve with fresh bread to absorb the excess sauce.


Be sure to have paper napkins handy so you can eat with your fingers without feeling guilty!


* * *  
Shuki Galili has been marketing online and has been editing the Humus101 blog for the masses since 2006. He has served in editorial roles and as a reporter for technology and food in the daily press, news sites, and print. He is one of the founding generations of the Internet in Israel and has been involved in the establishment, development and promotion (SEO) of dozens of websites and blogs, many of them related to social activity. 




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