Fall/Spring Chicken

Prep Time:
10 Minutes
Cook Time:
2-4 Hours
Total Time:
2-4 Hours
A word from the cook
A Refreshing Take On Shabbat Chicken!

1 Pack Chicken Breasts (about 2 breasts)
1 Pack Chicken Thighs (about 6 thighs)
1 tbs Canola Oil
Salt and Pepper
Garlic Powder
Thyme (or Fresh Thyme Sprigs)
1 Lemon
1 Onion
6-8 Garlic Cloves
1 cup Water
2-3 Celery Stalks
2-3 Carrots
2 Potatoes
1 Sweet Potato
1 Zucchini
1 Yellow Squash


Place chicken pieces in a tin or a roaster and drizzle a little oil over it.

Season with salt, pepper, garlic powder, thyme. If u have fresh time sprigs throw them in.

Take a lemon and roll it on the table to get the juices going, cut into 4 pieces and throw them in.

Cut one onion into 4 pieces and place them in the tin. Add garlic cloves whole (they become sweet the longer they roast).

Pour  water into the bottom of the tin to make sure the chicken stays moist. Cover and bake on 350 for about 1 1/2 hrs.

Take off the tinfoil and throw in roughly chopped veggies. Cook uncovered  for another hour or two.

Baste the chicken every half hour so it doesn’t dry out. Cook until it’s golden brown and mouth watering!

1 Note

  1. can you make this next fri night? thanks