Slow-Roasted Shabbat Chicken with Schmaltzy Potatoes
Shabbat Roast Chicken
A comforting one-pan roast chicken with crispy skin and potatoes that soak up all the delicious juices.
Nutrition (per serving)
There is nothing quite like the aroma of a roasting chicken wafting through the house as the sun begins to set on Friday evening. It's a scent that signals the start of Shabbat, promising a meal filled with warmth, tradition, and the company of loved ones. This recipe is my go-to for a perfect bird: crispy skin on the outside, incredibly juicy meat on the inside, and vegetables that have soaked up all those wonderful pan juices during the slow roast.
The secret to this dish is the simplicity of the rub combined with the 'low and slow' cooking method. By roasting the chicken directly on top of a bed of potatoes and carrots, you create a built-in side dish where the vegetables become 'schmaltzy'—soft, rich, and infused with the flavor of the chicken fat. The addition of a little honey to the spice rub gives the skin a beautiful mahogany glaze and a hint of sweetness that balances the savory garlic and paprika perfectly.
Ingredients
- Whole roasting chicken:4 lb
- Yukon Gold potatoes, quartered:2 lb
- Large carrots, peeled and cut into chunks:4 pieces
- Yellow onions, wedged:2 pieces
- Extra virgin olive oil:1/4 cup
- Honey:2 tbsp
- Sweet paprika:1 tbsp
- Garlic powder:1 tsp
- Kosher salt:2 tsp
- Black pepper:1 tsp
- Fresh rosemary sprigs:3 pieces
Instructions
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Preheat your oven to 375°F. Pat the chicken very dry with paper towels to ensure the skin gets crispy.
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In a large roasting pan or a heavy 12-inch cast iron skillet, toss the potatoes, carrots, and onions with 2 tablespoons of olive oil, a pinch of salt, and pepper. Spread them out in an even layer.
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In a small bowl, whisk together the remaining olive oil, honey, paprika, garlic powder, salt, and pepper to create a thick paste.
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Place the chicken on top of the vegetables. Rub the spice paste all over the chicken, making sure to get it into all the nooks and crannies. Tuck the rosemary sprigs among the vegetables.
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Roast for 1 hour and 15 minutes to 1 hour and 30 minutes, or until the thickest part of the thigh reaches 165°F and the juices run clear.
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If the skin is browning too quickly, loosely tent the chicken with foil halfway through.
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Remove from the oven and let the chicken rest for at least 15 minutes before carving. This keeps it juicy!
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Give the vegetables a toss in the pan drippings before serving everything together on a large platter.
Tips & Notes
- Always pat the chicken dry before adding the oil and spices; moisture is the enemy of crispy skin.
- For extra flavor, stuff the chicken cavity with a halved lemon and a few cloves of smashed garlic.
- Yukon Gold potatoes are best because they hold their shape but still get creamy on the inside.
- If you prefer a darker, more caramelized vegetable, you can leave them in the oven for an extra 10 minutes while the chicken rests on a cutting board.
