This Traditional Kosher Chicken Recipe is about to become your new favorite. It’s not just about following the rules (though it adheres perfectly to kosher practice); it’s about creating a juicy, flavorful bird with tons of comfort food vibes. Imagine the intoxicating aroma of smoked paprika, thyme, and lemon as it fills your kitchen while the chicken roasts.
Why will you love this kosher chicken recipe?
You’ll find a lot to love about this Traditional Kosher Roast Chicken recipe, making it a fun choice for a variety of occasions, from family dinners to special celebration meals. Here’s why it might become a new favorite in your kitchen:
1. Flavorful and Aromatic: The combination of smoked paprika, thyme, garlic, and lemon not only imparts a bold flavor to the chicken but also fills your kitchen with a tantalizing aroma during cooking. These spices enhance the chicken’s natural flavor without overpowering it.
2. Moist and Tender Meat: Roasting the chicken at a controlled temperature and letting it rest before serving ensures that the meat remains juicy and tender. Inserting the lemon into the cavity helps steam the chicken from the inside, thereby adding moisture.
3. Healthy and Nutritious: This recipe uses olive oil, heart-healthy fats, and lots of fresh vegetables, making it a balanced meal that contributes beneficial nutrients like protein, vitamins, and minerals important for health.
4. Easy Preparation: Despite its sophisticated flavors, the preparation process is simple and manageable, making this dish accessible to cooks of all skill levels.
Whether for a casual family dinner or a special holiday, this dish offers comfort, flavor, and a touch of elegance.
Preparation time: About 20 minutes. These include cleaning the chicken according to halal laws, making marinades, and seasoning the chicken.
Cooking time: Approximately 1 hour 15 minutes. It is the time the chicken spends roasting in the oven. Allow an additional 3-5 minutes if you choose to grill the chicken for extra crispiness.
Resting time: Minimum 10 minutes after roasting
It is important so that the juices can be redistributed, ensuring the chicken remains juicy and flavorful when served.
Nutrition:
Calories: 350-400 kcal | Protein: 35-40 g | Total Fat: 20-25 g | Saturated Fat: 4-6 g | Monounsaturated Fat (from olive oil): 10-15 g | Cholesterol: 95-105 mg | Carbohydrates: 8-12 g | Dietary Fiber: 2-3 g | Sodium: 400-600 mg (this can vary greatly depending on how much salt is used and individual preparation methods) | Sugars: 3-5 g (naturally occurring from vegetables and lemon)
Ingredients
- 1.5 kg whole chicken, thoroughly cleaned as per kosher laws
- 60 ml olive oil
- 10 g kosher salt
- 5 g freshly ground black pepper
- Four cloves garlic, finely minced
- 5 g smoked paprika
- 5 g dried thyme
- Two lemons, one juiced and one cut into quarters
- Three large onions, peeled and quartered
- 300 g carrots, peeled and cut into 2 cm pieces
- 200 g celery, cut into 2 cm pieces
How to Cook Kosher Chicken
Preparation
Make sure your chicken is cleaned according to kosher standards, which involves removing certain fatty veins, as well as soaking and salting to remove blood. Pat the chicken dry with paper towels to ensure the skin is crispy after grilling.
Seasoning
1. In a small bowl, combine olive oil, kosher salt, black pepper, minced garlic, smoked paprika, and dried thyme. Mix to make marinade.
2. Spread the marinade evenly on the inside and outside of the chicken. Squeeze the juice of one lemon over the chicken, then insert the juiced side into the cavity. When baked, this adds moisture and flavor from the inside.
3. Place the quartered onions, carrots, and celery in a roasting pan to form a bed for the chicken. It not only keeps the chicken elevated for even roasting but also flavors the vegetables deliciously with the chicken juices.
4. Preheat your oven to 190°C. Place the chicken breast side up on a bed of vegetables. Insert the lemon wedge into the cavity of the chicken. Bake in the preheated oven for approximately 1 hour 15 minutes, or until the internal temperature of the chicken reaches 73°C and the juices run clear. To make it crispier, you can grill the chicken for the last 3-5 minutes of cooking.
5. Let the chicken rest for at least 10 minutes after removing it from the oven. This allows the juices to redistribute throughout the meat, ensuring it remains moist and flavorful when carved.
Things to Know
When preparing and enjoying Traditional Kosher Grilled Chicken, there are several important points and tips to keep in mind to ensure the best results and a smooth experience:
1. Kosher Preparation: If you strictly adhere to kosher dietary laws, make sure the chicken and all other ingredients are certified kosher. Proper cleaning and preparation of the chicken are very important. They include checking the feathers, removing certain fats, and a halal process (soaking and salting) to remove the blood.
2. Marinade for Flavor: If possible, allow enough time for the chicken to marinate. Even a short marinating period can help the flavors penetrate the meat and improve the overall taste. Marinating overnight in the refrigerator can deepen the flavor even more.
3. Grilling Temperature: Cooking chicken at the right temperature (190°C) is essential to getting perfectly grilled chicken. The temperature is high enough to ensure the skin is crispy but low enough to keep the meat moist and tender.
4. Food Storage and Leftovers: Store leftovers properly in the refrigerator or freezer in an airtight container. Leftover chicken is versatile and can be used in a variety of dishes, from salads and sandwiches to soups and casseroles.
5. Safety and Hygiene: Always keep the kitchen clean, especially when handling raw poultry. Clean all surfaces and equipment thoroughly after use to prevent cross-contamination.
By following the following tips, you can improve your cooking process and enjoy delicious halal grilled chicken that is satisfying and suitable for a variety of meal occasions.
Read also: Chicken and Yellow Rice Recipe
Kosher Chicken Recipe FAQs
1. What makes this chicken recipe kosher?
This recipe follows kosher diet laws, which include using kosher-certified chicken, ensuring all ingredients (such as olive oil and spices) are kosher, and the chicken is prepared according to kosher procedures (such as removing certain fats and proper cleaning).
2. Can I marinate chicken overnight?
Yes, marinating the chicken overnight will enhance the flavor even more. Just make sure it is covered and refrigerated.
3. What internal temperature should a chicken reach to ensure it is cooked safely?
The chicken should reach an internal temperature of 73°C. Always measure the thickest part of the chicken with a meat thermometer, avoiding the bones.
4. Can I replace olive oil with another type of oil?
Yes, you can use other oils, such as avocado or grapeseed oil. These oils have a high smoke point and neutral taste, making them good substitutes for olive oil.
5. What vegetables can I use besides carrots, onions and celery?
You can add other vegetables, such as potatoes, parsnips, or Brussels sprouts. Just make sure they are cut to a size that will cook evenly in the allotted time.
6. How do you get crispier chicken skin?
To get crispier skin, you can grill the chicken for the last 3-5 minutes of cooking. Monitor carefully to prevent burning.
7. Is there a certain type of lemon I should use?
Any type of lemon will work, but fresh lemons are preferred because they taste the best. Organic lemons are a great choice if you want to avoid pesticides, especially since you’re using the peel.
8. What should I do if my chicken browns too quickly in the oven?
If the chicken is browning too quickly, you can cover it with aluminum foil to prevent burning while still allowing it to cook through.
9. How long should I let the chicken rest before carving?
Let the chicken rest for at least 10 minutes after it is removed from the oven. It helps the juices redistribute throughout the meat, making it juicier when carved.
10. Can this recipe be made ahead of time?
Although chicken is best enjoyed freshly grilled, you can prepare the marinade and season the chicken the day before. After baking, leftovers can be stored in the refrigerator and used within three days or frozen for later use.
This FAQ will help address common issues and improve the cooking experience for anyone making this traditional halal roast chicken.
