In Judaism, Shabbat is more than just a day of rest. It brings people together – every week, again and again. On Friday evening, food is prepared, the table is set, candles are lit, and a meal is shared.
It’s not just about tradition, but also about community. Regular gatherings strengthen families and friendships. And of course, good food plays an important role.
One dish that’s easy to prepare, brings lots of flavor to the table, and pleases everyone: Roast Chicken with Lemon, Olives, and Herbs – inspired by Ottolenghi. Here’s the recipe for 4 people:
#JMWcooks – Shabbat Shalom and enjoy your meal!
Roast Chicken with Lemon, Olives, and Herbs – Serves 4
© JMW
Ingredients:
- 4–6 chicken pieces (e.g., thighs or drumsticks with back portion)
- 1 organic lemon – Slice half into thin rounds – Juice the other half and zest the peel
- 2 garlic cloves, crushed
- 1 onion, cut into wedges
- 50–75 g olives (green or black, pitted)
- 1 sprig rosemary or 2 sprigs thyme
- ½ tsp cumin
- ½ tsp cinnamon
- ½ tsp paprika (smoked or sweet)
- A pinch of turmeric (optional)
- 2 tbsp olive oil
- Salt, pepper
- Optional: 1 tsp honey or maple syrup
Preparation:
© JMW
1. Marinate:
In a large bowl, mix all ingredients well with the chicken – including lemon juice, zest, slices, spices, olives, herbs, and oil.
Cover and marinate in the fridge for at least 2 hours (overnight is best).
2. Bake:
Preheat the oven to 200°C (fan).
Place the chicken and all the marinade ingredients in a baking dish or small tray – ideally in a single layer.
3. Cooking time:
Bake for 45–50 minutes, until the chicken is cooked through and the skin is nicely browned and crispy.
Optional: Brush with a little honey or syrup at the end and briefly place under the grill.
4. Serve:
Sprinkle with fresh herbs. Optionally top with lemon zest or pomegranate seeds. Perfect sides include:
Recommended sides:
- Couscous or bulgur with mint & parsley
- Roasted cauliflower or sweet potatoes
- Yogurt with lemon juice and mint
