Author Notes
On Friday night we celebrate Shabbat with a big meal which always includes roast chicken. I got this recipe from my Aunt Adele many years ago and now my children call me up for the recipe! The garlic spice rub gives the chicken a delicious flavor and the orange juice concentrate gives the pan juices a little zip. —Joy Betesh
Ingredients
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1
3-3 1/2 lb. broiler chicken
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1/4 cup
crushed garlic cloves(about 6-8 cloves)
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1/2 teaspoon
paprika
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1/4 teaspoon
tumeric
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1/2 teaspoon
kosher salt
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1/8 teaspoon
black pepper
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1 tablespoon
olive oil
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1
celery stalk cut in quarters
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1
small onion cut in quarters
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1
parsnip cut in quarters
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1
carrot cut in quarters
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1/4 cup
frozen orange juice concentrate
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1/4 cup
water
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8-10
red potatoes cubed
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1/2 teaspoon
paprika
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1/4 teaspoon
tumeric
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1/2 teaspoon
kosher salt
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1/8 teaspoon
black pepper
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1 1/2 tablespoons
olive oil
Directions
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Mix the garlic, paprika, tumeric, salt and pepper with the olive oil to form a paste. Rub the chicken all over with the garlic rub, including in the cavity and under the skin.
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Place chicken in roaster with quartered vegetables around it and pour the frozen orange juice concentrate on top and add water to bottom of roaster. Roast covered in 400 degree oven for 1 hour. Remove cover and continue to roast chicken 30 minutes longer uncovered, basting frequently. Then flip the chicken so the breast is sitting in the juices and roast another 30 minutes uncovered or till done.
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To make the potatoes, toss the cubed potatoes with the paprika, tumeric, salt, pepper and olive oil and transfer to a oiled baking tray or roasting pan. Roast uncovered for 1 hour or till done in 400 degree oven. If desired you can add 2 tablespoons of the roast chicken pan juices to the potatoes.
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To serve, assemble the roast chicken on a platter with the vegetables and potatoes around it.
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