Shabbat Menu (Chicken)

When I think of what to serve for Shabbat my mind immediately goes to roast chicken. How could it not? I think of my Bubbie and her massive pots of soup, and I think about, well…I think about Ina Garten cooking her weekly Friday night roast chicken for her husband, Jeffrey. I’m sorry, but I do. For those of you who follow The Barefoot Contessa, you know what I mean. Suffice it to say that roast chickens have become a staple at Shabbat tables around the world for good reason: they’re delicious, comforting, nostalgic, and inexpensive (relatively so), and they remind us of days gone by when a comforting meal at our mom or bubbie’s table could make everything right with the world.

On Friday afternoons when I teach and cannot cook all of my own dishes in time for Shabbat, I finish my classes at Boston University and head to the neighboring town of Brookline, Massachusetts to my Kosher butcher. There, I go into the market and play this game where I look around and pretend that I might pick up something different for a change. After a few laps around the store, I inevitably return to the display of freshly-made chickens and start inspecting. Which one looks nicest? Which has the most meat? Why do I do this to myself? Eventually, I buy a chicken, pick up a challah from the bakery across the street and head home to begin my Shabbat preparations of making side dishes and a special dessert, laying out the challah, and setting a beautiful table that will set the mood for the wondrous evening that is Shabbat.

Here are our recommendations for a Shabbat meal where roast chicken is the main attraction:

For the Table:



First Course Options:

Tossed Greens with Herb Vinaigrette



Mushroom Barley Soup


Main Course:

Roast Chicken in a Hurry


Delectable Sides:

Rice Pilaf


Honey Roasted Carrots

honey roasted carrots3

Decadent Desserts:

Flourless Chocolate Cookies (make in under 20 minutes!)

flourless chocolate cookies

Please follow and like us:
Follow by Email
Jodi Luber

Jodi Luber

Here goes: Born in Brooklyn. Daughter of a bagel baker with a Henny Youngman soul and a mom who makes Joan Rivers seem tame. Late bloomer. Married the love of my life at 45 and love being a mom to our three kids. I'm a professor at Boston U. Happiest in the kitchen baking and remembering how my dad would melt from a single bite of my cheesecake.
Jodi Luber
Jodi Luber

Latest posts by Jodi Luber (see all)

Subscribe to
TheJewishKitchen Newsletter

Sign up for our FREE newsletter
Recipes, stories, and Inspiration for the Jewish home