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Perfect Kosher Roasted Chicken Recipe with Crispy Skin

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✓ Pesach-friendly. Look for a Pesach hechsher on: paprika. Pesach recipes and menu planner

Meat (Fleishig)

A roasted chicken with crispy skin is a classic Friday night dinner. A whole chicken is rubbed under and over the skin with olive oil, garlic, rosemary, thyme and lemon, then roasted over onion and celery until golden.

Flavor Under the Skin

Gently loosen the skin from the breast and thighs and rub the herb and olive oil mixture directly on the meat; this seasons it far better than seasoning the skin alone. Pat the outside dry and rub with the remaining mixture. Roast on a rack so the skin crisps all over, until the thigh reaches 165°F.

Kosher Notes

This is a meat (fleishig) recipe. Kosher chicken is salted during koshering, so you may want to reduce the salt. The herb rub uses olive oil, not butter.

Leftovers

Save the pan drippings for gravy. Leftovers keep for 3 to 4 days and make great soup or sandwiches.

Perfect Kosher Roasted Chicken Recipe with Crispy Skin
This kosher roasted chicken delivers crispy golden skin and juicy meat using a simple herb oil technique that infuses flavor throughout.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Jewish, Mediterranean
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 1 whole chicken 4-5 pounds, kosher
  • 1/4 cup extra virgin olive oil
  • 3 cloves garlic minced
  • 2 tablespoons fresh rosemary chopped, or 2 teaspoons dried
  • 1 tablespoon fresh thyme leaves or 1 teaspoon dried
  • 1 large lemon zested and juiced
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper freshly ground
  • 1 teaspoon paprika
  • 1 large onion quartered
  • 2 stalks celery roughly chopped

What I use for this recipe

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Method
 

  1. Preheat oven to 425°F (220°C). Pat chicken completely dry with paper towels inside and out. Let it sit at room temperature for 15 minutes.
  2. In a small bowl, mix olive oil, minced garlic, rosemary, thyme, lemon zest, salt, pepper, and paprika to make an herb oil.
  3. Carefully loosen the skin over the breast and thighs by gently sliding your fingers underneath. Rub about half the herb oil directly onto the meat under the skin.
  4. Rub the remaining herb oil all over the outside of the chicken. Squeeze lemon juice into the cavity and place the squeezed lemon halves inside along with some herb stems if you have them.
  5. Scatter the quartered onion and chopped celery in the bottom of a roasting pan. Place chicken breast-side up on top of the vegetables.
  6. Roast for 20 minutes at 425°F, then reduce temperature to 375°F (190°C) and continue roasting for 45-55 minutes more, until internal temperature reaches 165°F (74°C) when measured in the thickest part of the thigh.
  7. Let chicken rest for 10 minutes before carving. The skin should be golden brown and crispy. Serve with the roasted vegetables from the pan.

Notes

For extra crispy skin, place the chicken on a wire rack set over the roasting pan. Save the pan drippings for gravy or to drizzle over vegetables. Leftover chicken keeps in the refrigerator for 3-4 days and makes excellent soup or sandwiches.
Nutrition Facts
6 servings per recipe
Serving size 1 serving
Calories 385
% Daily Value*
Total Fat 22g 28%
Saturated Fat 6g 30%
Trans Fat 0g
Cholesterol 125mg 42%
Sodium 890mg 39%
Dietary Fiber 0g
Total Sugars 1g
Protein 42g 84%
*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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