Garlic Herbed Chicken

March 28, 2017

Garlic Herbed Chicken

Chodesh tov to all!  Nissan is here, and though many have been in “Pesach spirit” since Shushan Purim, it is now, finally, the month of redemption, may it be immediate and in our days.

I know that it’s been quite a while since I sent a recipe.  As we prepare for the yomtov of geula (redemption), here is a super easy, really delicious, fast to throw together, chametz-free yummy recipe.

Garlic Herbed Baked Chicken

Note: This recipe, which calls for one head of garlic, is for six pieces of chicken (six whole bottoms, or a mix of whole bottoms and tops).  If you increase the amount of chicken you are using, increase the garlic as well.

Note: If you peel all fruits and vegetables before using and consuming on Pesach, then remove the garlic cloves from their skins prior to preparing and baking this dish. 

Pre-heat the oven to 350*. 

Peel and slice onions and place them on the bottom of a roasting (or foil) pan.  Place (bone-in, skin on) chicken pieces (bottoms and/or tops, to your liking) on top of the sliced onions.  Around the chicken pieces, place whole, unpeeled garlic cloves, (garlic cloves which are whole and still in their skins).

Sprinkle the chicken with the following dried herbs: rosemary, thyme, parsley, oregano.  If you like a stronger flavor use more herbs, if you prefer a more subtle flavor, use less. 

Lightly drizzle pure maple syrup (or honey if you do not have maple syrup) over the chicken.

Cover the pan(s) of chicken tightly.  Bake for one and a half hours (90 minutes), covered. Uncover the pan(s), and bake an additional 30 minutes, uncovered, basting the chicken occasionally with the pan juices, till the chicken is cooked through and browned on top.

When the chicken is done, remove pan(s) from the oven. 

Carefully remove the whole garlic cloves from the pans.  Pop the garlic out of the skins (they will be very soft and pop right out).  Mash the garlic and keep it covered till ready to serve.  I leave the mashed garlic on the stove top (which is warm, but off) on Friday night to stay warm. 

Note: Popping the garlic out of their skins and mashing the cloves presents problems on Shabbos (including borer and tochein), so be sure to do this before Shabbos begins. 

Serve the garlic as a spread for challah when you serve the chicken soup (this option is clearly NOT for Pesach!!); or as a smear on your matzah (if you put anything on your matzah!!); or for whatever else you can think of if neither of those options are for you 🙂

Wishing you, your families, and all of Klal Yisrael, b’chol makom she’heim, a delicious, very meaningful, uplifting, rewarding and wonderful chag kasher v’samayach.

בתאבון ובברכת חודש טוב,

Michal

  

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Comments { 1 }

  • Carol Novoseller

    March 31, 2017

    Dear Michal, This note is long overdue and I apologize that it has taken so long. Both my husband and I felt very privileged to have met you in person and attended the most inspirational shiurim, Thanksgiving week in Yerushalayim Ir Hakodesh. Subsequent to that, I have been receiving your weekly divrei Torah that I print religiously and share with the family at the shabbos table. Of course, I continue to listen to all your recorded shiurim as well. Last, but certainly not least, our family and guests have enjoyed your delicious recipes; the tomato dip, oatmeal cookies…… May Hashem continue to give you the skill, talent, patience, knowledge and wisdom to continue on this most beautiful path of Torah for many years to come. Chag kasher ve’sameach! Carol and David Novoseller, Efrat

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