Classic Kosher Chicken with Herbs and Lemon
A flavorful and versatile kosher chicken recipe made with garlic, paprika, fresh herbs, and lemon juice. Perfect for Shabbat, holidays, or any weekday dinner.
Equipment
- 1 Large Skillet or Dutch Oven for searing and simmering
- 1 Mixing bowl to marinate the chicken
- 1 tongs or spatula for flipping the chicken
Ingredients
- 4 lbs kosher chicken whole or bone-in cuts like thighs/drumsticks
- 3 tbsp olive oil or use schmaltz for traditional flavor
- 4 garlic cloves minced
- 2 medium onions diced
- 2 tbsp paprika
- 1 tbsp kosher salt adjust to taste
- 1 tsp black pepper freshly ground
- 1 cup chicken broth pareve
- 2 tbsp lemon juice fresh-squeezed
- ¼ cup fresh herbs parsley dill, or cilantro chopped
Instructions
- Prep the Chicken: Rinse the kosher chicken under cold water and pat dry. For crispier skin, let air-dry in the refrigerator for 1–2 hours.
- Marinate: In a bowl, mix olive oil, garlic, paprika, pepper, and half the herbs. Coat the chicken well and marinate for at least 30 minutes (or overnight).
- Sear: In a large skillet over medium-high heat, sear chicken skin-side down for 5–7 minutes until golden.
- Add Flavor: Scatter diced onions around the chicken. Cook until translucent, about 3–4 minutes. Add broth and lemon juice, scraping up the browned bits.
- Cook: Reduce heat to medium-low. Cover and cook until the chicken reaches 165°F—about 35–45 minutes for whole chicken or 25 minutes for cuts.
- Rest: Let the chicken rest for 10 minutes before serving. Top with remaining herbs.
Notes
Nutrition (per serving)
- Calories: 310 kcal
- Protein: 38g
- Fat: 16g
- Carbohydrates: 3g
- Fiber: 0.5g
- Sodium: 420mg