Israeli Roast Chicken Recipe

Name: Israeli Roast Chicken Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 serving
Ingredients: 8 boneless; 2 tablespoons paprika; 1 Tbsp. kosher salt; 2 teaspoon freshly ground black pepper; 4 Tbsp. olive oil; 5 sprigs rosemary; 1 head garlic; 1 red onion

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4.4

96 reviews

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Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings
4
Calories
408 kcal
Course
Main Course
Cuisine
Middle Eastern

Israeli Roast Chicken Recipe

Farrah Baldwin

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Unlock the secrets of Israeli cooking with this easy-to-make Israeli Chicken recipe. This dish is infused with the exquisite flavors of onion, garlic, rosemary, and paprika. Quick, easy, and utterly satisfying!

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Ingredients

Servings

8 boneless skinless chicken thighs
2 tablespoons paprika
1 Tbsp. kosher salt
2 teaspoon freshly ground black pepper
4 Tbsp. olive oil divided
5 sprigs rosemary
1 head garlic broken into cloves but left unpeeled
1 red onion sliced

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Instructions

Preheat your oven to 350 degrees Fahrenheit (177 degrees Celsius).
Season both sides of the chicken thighs evenly with paprika, salt, and pepper.
Heat the oil in a large skillet over medium-high heat for five minutes.
Meanwhile, arrange the rosemary sprigs, unpeeled garlic cloves, and sliced red onion in the bottom of a 9x13" glass baking dish.
Place four of the chicken thighs into the pan. Let cook for 2 minutes per side, or until browned. You do not need to cook the chicken all the way through; you just want to get some good color on the outside. Once browned, remove the chicken pieces from the skillet and place on top of the bed of rosemary, garlic, and onion in the baking dish.
Repeat with the remaining four chicken thighs. You may need to overlap the thighs a bit to fit them all into the pan.
Place all eight browned chicken thighs in the baking dish into the preheated oven and bake for 30 minutes. Increase heat to 375 degrees Fahrenheit (190 degrees Celsius) and bake for an additional 15 minutes, or until the chicken is cooked through (internal temperature of 165 degrees Fahrenheit).

Notes

Store leftover Israeli Chicken in an airtight container in the fridge for up to 4 days. To freeze, wrap it tightly in foil or place it in a freezer-safe container for up to 3 months.
To reheat, thaw overnight in the refrigerator if frozen, then warm in a 350 degrees Fahrenheit (177 degrees Celsius) oven covered with foil for 20 minutes or until heated through.

Nutrition Information

Show Details

Serving 1serving Calories 408kcal (20%) Carbohydrates 2g (1%) Protein 44g (88%) Fat 24g (37%) Saturated Fat 4g (20%) Polyunsaturated Fat 4g Monounsaturated Fat 14g Trans Fat 0.04g Cholesterol 215mg (72%) Sodium 1635mg (68%) Potassium 597mg (17%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 242IU (5%) Vitamin C 7mg (8%) Calcium 32mg (3%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 408 kcal

% Daily Value*

Serving	1serving
Calories	408kcal	20%
Carbohydrates	2g	1%
Protein	44g	88%
Fat	24g	37%
Saturated Fat	4g	20%
Polyunsaturated Fat	4g	24%
Monounsaturated Fat	14g	70%
Trans Fat	0.04g	2%
Cholesterol	215mg	72%
Sodium	1635mg	68%
Potassium	597mg	13%
Fiber	1g	4%
Sugar	1g	2%
Vitamin A	242IU	5%
Vitamin C	7mg	8%
Calcium	32mg	3%
Iron	2mg	11%