A fresh take on roast chicken, this recipe leaves the meat tender, moist and perfectly infused with a citrus-flavor, nicely complemented by the mingling tastes of sage, rosemary and thyme.
The colors are beautiful, and this goes really well with a side of quinoa (see Martha’s Recipe) or a dark veggie green.
This is a perfect recipe for a shabbat dinner chicken, or for a holiday, or just for having a nice, belly-warming simply delish meal. Inspired by the Barefoot Contessa Ina Garten’s Roast Chicken, Shira has made a few changes to this recipe to make it her own. Bon appetit!
- One 5-6lb. roasting chicken
- kosher salt
- Freshly ground pepper
- large bunch of fresh thyme
- large bunch of fresh rosemary
- large bunch of fresh parsley
- 2 lemons – cut in halves or quarters
- 1 large orange – cut in half
- 1 head of garlic – sliced in half, crosswise
- 1/4 cup of olive oil (or adjust to taste)
- Preheat oven to 425
- Rinse chicken well; pat dry
- Place chicken on large roasting pan or cookie sheet
- Salt and pepper the inside of the chicken
- Stuff the cavity with most of the thyme, rosemary and parsley (no need to chop), lemons and orange; be sure to mix it around so the flavors will be distributed evenly
- Tie the legs together with kitchen string and tuck the wings under
- Brush outside of chicken with the olive oil
- Liberally sprinkle outside of chicken with salt and pepper
- Roast the chicken for approximately 90 minutes; check on it occasionally
- The juices should run clear when you put a cut between the leg and the thigh
- Remove the chicken to a plate or serving platter; cover with aluminum foil to keep warm and let sit for 10-15 minutes
- Carve and serve with remaining sprigs of herbs and any remaining lemon, orange or garlic slices. Sprinkle with freshly chopped parsley.
It’s cold outside. My space heater is on and I can hear the rush of the wind through the trees outside, who are holding on to their colored accessories – the leaves – with determination. It’s Friday today and one of those afternoons when I wish I would be home tonight for the Shabbat Crew – Martha returning from Israel, Levi and Zoe running around and Liat and Sari chasing them, while somehow, those of us that got bumped into being the ‘older’ generation, sip wine and argue politics and laugh.
A standard staple of Shabbat in the Shem-Tov setting is Martha Shem-Tov’s chicken soup. You’d never know how quick and easy it is – with the help of course of the brilliant modern-day invention of the pressure cooker. A must have. Shabbat Shalom.
- 3 carrots – chopped in big chunks
- 3 stalks celery
- 2 cooking onions
- garlic cloves (optional – Martha doesn’t include them, but I love the kick)
- 1 parsnip
- parsley & dill
- a slice of green cabbage (secret ingredient outed)
- chicken – I use chicken thighs – about 4. I take the skin off, but you could leave it on
- salt and pepper
- Rinse everything. Clean chicken.
- Place chicken in pressure cooker, and then situate the veggies etc all around it – but placing the dill and parsley on top. [we don’t chop the celery parsely or dill because we remove them at the end – but you could chop up the dill and parsley and leave it in]
- Add the salt and pepper
- Add cold water to the line indicated on the pressure cooker; close and seal
- Bring to a boil; wait for the little thingy to pop up ; cook for 20 minutes on med-high; once the pressure cooker makes the sounds of a “choo-choo” train (sorry – it’s the best way I can explain it) reduce the heat and cook for 15-20 minutes
- Turn off heat; Let it cool. Once the red thing on the pressure cooker goes down it means its safe to open.
- Strain it as you like it – taking out the things you don’t like in it and leaving in the things you do (I chop up the chicken pieces and include them in the broth)
- Serve with Mazto Balls and the Osem Soup Croutons. I season with ground black pepper and garlic salt – but I have a bit of a garlic addiction.
DISCLAIMER: BE VERY CAREFUL USING THE PRESSURE COOKER: read and watch the accompanying video for directions if you are not experienced with it – otherwise can be rather dangerous. But once you get the hang of it, you’ll never make chicken soup without it.
Additions: you can add boiled potato (don’t cook it in the broth – makes the broth cloudy); Martha used to add lima beans, a throw back from her Poland days. But don’t knock it – they are surprisingly delicious.