Everyone has their go-to favorite roast chicken recipe. It is that hearty meal that is simple, reliable and oh, so comforting. This recipe is practically one of our favorite and certainly one of our most undemanding Shabbos guests. Despite its simple preparation, it yields a delicious chicken dish with spicy flavored potato wedges on the side.
In our house, this is the roast chicken recipe that I prepare most every Erev Shabbos (Sabbath eve). I prepare it in a large oblong Pyrex baking dish using whole chicken or bone-in chicken parts. It makes the house smell inviting and warm and lets everyone know that Shabbos is on its way. I have prepared this chicken simply and reliably for nearly the past thirty years. It is one of the few things in our home that needs no extra attention on Friday.
It is so reliable that I prepare it in the morning and place it in the oven on a two-hour automatic timer. It is so forgiving that it does not require a preheated oven, but can be cooked in a preheated oven if it is following another recipe. No matter what my Friday brings: heavy work, surprises or extra cleaning, it is ready and delicious just two hours later with no special attention.
Now, if only the rest of my Erev Shabbos was that simple and forgiving…
whole chicken or chicken parts
1/3 cup wine or favorite juice
1/2 cup barbecue sauce diluted with 1/4 cup water
4-6 potatoes, scrubbed and cut into large wedges
6-8 fresh garlic cloves, whole (optional)
onion, peeled and cut into large wedges (optional)
1-2 shallots, peeled (optional)
Generous sprinkle of Simple DIY Cajun Blackening Spice Blend for Low-Carb Atkins Cooking (optional) or your favorite seasoning blend
Scrub and cut potatoes into wedges. Peel onions, garlic and/or shallots. Place in bottom of baking pan. Place whole or chicken parts on top of vegetables. Splash wine or juice over chicken and vegetables. Carefully, pour diluted barbecue sauce over chicken, using a brush to spread over every part of the chicken. Sprinkle garlic powder and seasonings on top of chicken and vegetables.
Tightly cover with extra heavy foil.
If using whole chicken, bake at 425 degrees F for two hours. If using chicken parts, bake at 400 degrees F for two hours.
Add carrots to the vegetable medley for additional flavor and color.
Add fresh or powdered ginger to this recipe for an unexpected zesty flavor.
To add extra crispiness, uncover and bake for 30 minutes more.