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roast chicken in a hurry from The Jewish Kitchen
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Roast Chicken in a Hurry

This succulent chicken roasts until it golden brown and moist and tender on the inside. It is perfect for Shabbat, weeknight dinners, or anytime you want a traditional comfort meal.
Course Lunch, Main Dish
Cuisine Jewish
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4 servings

Ingredients

  • 1 4-5 lb. whole Kosher chicken
  • 2 tbsp. oil, divided
  • 1 tsp. Kosher salt, divided
  • 1 tsp.. black pepper, divided
  • 6 cloves garlic whole, divided
  • 1/2 lemon
  • small bunch of parsley or 1 tbs. dried parsley
  • 1/2 tsp. paprika

Instructions

  1. Preheat oven to 375 degrees. Wash and pat dry the cavity and outside of the chicken. Place a rack in a large roasting pan and put the chicken on the rack. In the cavity, put 1/2 tsp. of salt, 1/2 tsp. of pepper, 2 peeled garlic cloves and rub all these seasonings around the inside of the cavity, Then add the lemon and the parsley and truss the chicken.
  2. Put some oil under the breast skin. Season the top of the chicken with the rest of the salt and pepper and sprinkle some paprika on top. Add a little oil to the outside of the chicken and rub all over the bird.
  3. Add about 1/2 inch of water or chicken stock to the bottom of the pan. Put the rest of the unpeeled garlic in the bottom of the pan. Baste often and add liquid if needed. Roast for 1 1/2 hours. When juices from the chicken run clear the chicken is done. Remove from oven and let rest for 10 minutes before serving. I usually serve this with roasted or mashed potatoes and a green vegetable.