Israeli Roast Chicken Recipe
User Reviews
4.4
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
4
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Calories
408 kcal
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Course
Main Course
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Cuisine
Middle Eastern
Israeli Roast Chicken Recipe
Description
This recipe steps beyond simple roasting by using paprika, salt, and freshly ground black pepper to season the chicken thighs. The chicken is seared to form a golden-brown crust, enhancing texture and flavor. Placing the browned pieces over rosemary sprigs, unpeeled garlic cloves, and sliced red onion in the baking dish infuses the chicken with herbal and aromatic qualities during the 30-minute oven roast. The red onion softens and sweetens around the chicken, complementing the robust paprika seasoning and the fragrant rosemary.
The cooking approach balances moist, tender meat with a textured exterior and aromatic undertones from the roasting bed. Removing the skin keeps the dish lean and lets the seasonings shine through the meat.
This roast chicken pairs well with a variety of sides such as roasted vegetables, rice, or salads. It suits casual dinners where you want roasted poultry with straightforward but layered flavors.
Leftover chicken can be stored in an airtight container in the refrigerator for up to four days or frozen for three months. To reheat frozen chicken, thaw overnight and warm in a covered oven at 350°F for 20 minutes or until heated through.
Ingredients
- 8 boneless skinless chicken thighs
- 2 tablespoons paprika
- 1 Tbsp. kosher salt
- 2 teaspoon black pepper freshly ground
- 4 Tbsp. olive oil divided
- 5 rosemary sprigs
- 1 garlic broken into cloves but left unpeeled, head
- 1 red onion sliced
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 chicken in an airtight container in the refrigerator for up to 4 days.
- For freezing, wrap tightly in foil or place in a freezer-safe container; keep up to 3 months.
- To reheat, thaw overnight if frozen, then warm covered in a 350°F oven for 20 minutes or until hot.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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