Roasted Chicken for the Holidays, Shabbat, Anytime

A perennial Friday night favorite

By Itta Werdiger-Roth for MyJewishLearning.com

In theory we would love to imagine and create new menus with fresh ingredients and ideas every week for Shabbat. But the fact is, it's really not so easy! Shabbat comes around exactly once a week, never soon enough, but always sooner than expected. This versatile recipe for roast chicken is the sort of meal you can either throw together in a pinch or re-invent with every chicken you make.

This version is autumnal, but you can substitute in any vegetables and spices that you like. Zucchini or other summer squash, peppers, any winter squash, mushrooms, celery, carrots, even brussels sprouts are all good options depending on what you have on hand and what's in season. And feel free to experiment with herbs, either dry or fresh. The only mandatory item is the chicken.

Chicken is often the center of the Shabbat dinner, and with good reason. For generations Jews have been making variations of this recipe to serve to their families on Friday nights. Both simple and adaptable, this recipe is a staple in Jewish kitchens around the world.

Do yourself a favor--always keep a chicken in the freezer. If your pantry, fridge, and cupboards are basically bare, you can still make a whole meal out of that chicken.

Many people prefer their chicken skinned and filleted. I prefer to use a whole chicken. This way, you can fill its cavity with herbs and other good stuff to enhance the flavor. Buying a whole chicken is also way more economical. If you want to lower your fat intake, take off the skin, by all means. But please, wait until the chook is cooked!

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