Here is a chicken recipe for Shabbos that share two things in common: One, they can be made either fresh or ahead of time for the freezer. Two, there’s no potchke involved! Easy Shmeasy and oh so tasty!
Prepare fresh towards the end of the week, or early in the week for the freezer.
1 pullet or chicken
2 fresh lemons
1 Tbsp chopped garlic
- Sliced portabello mushrooms
1 onion, sliced
- Olive oil cooking spray
- Garlic powder, paprika, kosher salt
Preheat oven to 400F.
Slice the onion and place with sliced portabellas on the bottom of a roasting pan or dutch oven.
Place the chicken over the vegetables in the pan.
Cut one lemon into quarters. Stuff the chicken cavity with four lemon quarters. Stuff 1 tablespoon of garlic inside as well ( two if you really love garlic).
Tie up the chicken or fasten a metal skewer to close up the cavity.
Spray the chicken lightly with cooking oil. Cut the second lemon in half and squirt it all over the chicken. Sprinkle garlic powder, paprika, and kosher salt.
Bake at 400F covered for 1 hour and 15- 30 minutes, depending on the size of the chicken/pullet. Do not open the pan or the oven. When cooking time is finished, turn oven off and let chicken stay in warm oven, inside of the dutch oven or roasting pan, for at least two more hours.