Mands' Shabbos Chicken

Serves 8

Mandi

The recipe calls for two chickens, but you can cut the ingredients in half if you are only making one chicken.

ingredients

2 whole chickens, rinsed, patted dry
3 pounds small red potatoes, halved
15 - 20 cloves of garlic, skins left on
2 small yellow onions, cut into quarters
Olive oil
Coarse salt and ground pepper
1/4 cup fresh thyme or rosemary leaves

Thyme / Rosemary Mixture:

In a small bowl, combine thyme or rosemary leaves with 1/4 teaspoon pepper and 1/2 teaspoon salt. Toss to blend.

directions

Loosen Skin and Season Chickens:

1
Working from neck end of chickens, use your fingers to gently separate skin from flesh. Evenly distribute herb mixture under skin of each chicken including thigh and leg areas. Sprinkle cavities with salt and pepper and tuck wings under breasts.
2
Place half of the garlic cloves and half of the onion pieces inside the chickens’ cavities.

1
Preheat oven to 450°F. On a large rimmed baking sheet or roasting pan, toss the potatoes with 2 tablespoons oil, and season with salt and pepper.
2
Place chickens breast sides up, among potatoes. Rub chickens with 1 tablespoon oil, sprinkle lightly with salt and pepper. Place remaining garlic cloves and onion pieces around the chicken and among potatoes. Roast, tossing potatoes occasionally so they can brown and brush chicken with pan juices until juices run clear, about 1 hour.
3
Let chickens rest in a warm spot for a few minutes before serving.

Optional but helpful:

Using kitchen twine, tie legs together securely on top of chickens. Besides helping them cook evenly and stay moist, this will also help preserve their shape.