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5-Ingredient Kosher Shabbat Dinner (Ready in 30 Minutes)

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Meat (Fleishig)

This five-ingredient Shabbat dinner takes about 30 minutes of oven time: bone-in chicken thighs roasted on one pan with quartered red potatoes and thick-sliced onions in olive oil and salt.

Simple and Effective

Spread the potatoes and onions on a sheet pan, set the chicken on top skin-side up, and roast at high heat. The chicken fat bastes the potatoes, and the onions caramelize. Add dried thyme or rosemary in the last 10 minutes if you like.

Kosher Notes

This is a meat (fleishig) meal. Kosher chicken is salted during koshering, so you may want to reduce the salt. Cook it before candle lighting; keeping food warm on Shabbat should follow the guidelines of your rabbi, such as using a blech or warming tray.

Leftovers

Leftovers reheat at 350°F in 10 to 15 minutes.

Why This Works for Shabbat

With only five ingredients and one pan, this dinner can go into the oven while you finish getting ready for Shabbat. Use small red potatoes and cut them evenly so they cook in the same time as the chicken. To add more flavor without more work, scatter whole garlic cloves or lemon wedges around the pan. Serve with challah, a simple salad and a pareve dessert for a complete Friday night meal.

5-Ingredient Kosher Shabbat Dinner (Ready in 30 Minutes)
This streamlined Shabbat dinner uses just five ingredients and comes together in 30 minutes, featuring perfectly roasted chicken, crispy potatoes, and caramelized onions.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Jewish
Calories: 485
Ingredients Method Notes

Ingredients
  

  • 2 pounds bone-in, skin-on chicken thighs about 6-8 pieces
  • 2 pounds small red potatoes quartered
  • 2 large yellow onions sliced thick
  • 3 tablespoons olive oil
  • 2 teaspoons kosher salt plus more to taste

What I use for this recipe

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Method
 

  1. Preheat your oven to 425°F. Line a large rimmed baking sheet with parchment paper.
  2. Quarter the potatoes and toss them with 1 tablespoon olive oil and 1/2 teaspoon kosher salt. Spread them on the prepared baking sheet and roast for 10 minutes.
  3. While the potatoes start cooking, pat the chicken thighs dry with paper towels and season both sides generously with 1 teaspoon kosher salt.
  4. Remove the baking sheet from the oven and push the potatoes to one side. Add the chicken thighs skin-side up, then scatter the sliced onions around everything. Drizzle the remaining 2 tablespoons olive oil over the onions and sprinkle with the remaining 1/2 teaspoon salt.
  5. Return to the oven and roast for 20 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are golden and crispy.
  6. Let everything rest for 5 minutes before serving. Taste and adjust seasoning with additional salt if needed.

Notes

For extra flavor, you can add dried herbs like thyme or rosemary in the last 10 minutes of cooking. The chicken will keep warm for about 20 minutes after cooking, making it perfect for Shabbat timing. Leftovers reheat well in a 350°F oven for 10-15 minutes.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 485
% Daily Value*
Total Fat 26g 33%
Saturated Fat 7g 35%
Trans Fat 0g
Cholesterol 125mg 42%
Sodium 720mg 31%
Dietary Fiber 3g 11%
Total Sugars 4g
Protein 32g 64%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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