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Roasted Shabbat Chicken with Spring Vegetables

Amy Kritzer
The tastiest roasted chicken around featuring spring or summer vegetables!
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Prep Time 20 mins
Cook Time 1 hr 40 mins
Total Time 2 hrs
Course Main, Meat
Cuisine Jewish
Servings 4 -6


  • 1, 5- pound whole chicken rinsed and dried well and will the innards removed
  • 1/2 lemon
  • 1/2 white onion
  • 3 cloves garlic peeled
  • 1/4 cup extra virgin olive oil plus more for vegetables
  • 1 Tablespoon salt plus more for vegetables
  • 1 teaspoon black pepper plus more for vegetables
  • 1 bunch cilantro or other fresh herbs minced
  • 2 medium zucchini washed and cut into spears
  • 1 bunch radishes halved
  • 1 bunch asparagus about 25 pieces, trimmed
  • 1 cup pearl onions pealed


  • First, pre-heat the oven to 350 degrees F and wash your chicken well and pat dry. Place on a rack in a roasting pan. The rack is important! It keeps the chicken from drying out and the veggies from burning.
  • Stuff your bird with half an onion, half a lemon, 3 garlic cloves. Then drizzle all over in 1/4 olive oil, 1 Tablespoon salt and 1 teaspoon pepper and fresh herbs. I had cilantro so that’s what I used! Truss the chicken (tie the legs together).
  • Roast chicken for an hour and 20 minutes. Meanwhile, prep the veggies. Peal the onions, cut the zucchini into spears, halve the radishes and trim the asparagus.
  • Then toss in additional olive oil, salt, pepper and herbs. Just enough to coat the veggies!
  • After an hour and 20 minutes, turn the heat up to 450 degrees F to brown the chicken and add the veggies evenly on the rack.
  • Roast for another 30 minutes or so until the veggies are tender, and the internal temperature of the chicken near the thigh is 160 degrees and the juices run clear. Let rest covered in foil for 20 minutes. Dinner is served!
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