Author Notes: Simple, comforting roast chicken to ring in shabbat —maye
3-4 pound chicken
pound fingerling potatoes
salt, pepper, paprika to taste
- Preheat your oven to 415.
- Scrub and dry your potatoes, and then halve them lengthwise.
- Scatter potatoes in the bottom of a 12-inch cast iron skillet, or roasting pan, and drizzle with olive oil, salt, and pepper.
- Unwrap your chicken and pat it dry, making sure to check the cavity for giblets, etc.
- Very generously season the cavity of the chicken with salt and pepper. Sometimes I like to toss in a halved head of garlic or some herbs, it's really up to you and whatever you have in your pantry.
- Quarter the lemon and add it inside the chicken as well.
- Set the chicken on a cutting board and drizzle with olive oil, making sure to massage it into the bird, getting in all the little nooks and crannies and all around the wings and legs.
- Season the outside of the bird with salt and pepper, and paprika. The paprika adds a lovely color to the finished bird.
- Set the chicken over the potatoes and roast in the oven for an hour and a half, or until the juices run clear. The potatoes will essentially baste in all the fat of the chicken and crisp up nicely.
- When it's time to eat, carefully remove the lemon and squeeze the juice all over the bird. Serve with the potatoes, a salad, and challah to soak up all the delicious juices.
- This recipe was entered in the contest for Your Best Jewish-Inspired Recipe