Here is an easy chicken recipes 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!

    4-8 servings








  • 1-2 packages of 4 chicken legs, or a whole chicken cut up

  • 1 large onion, sliced

  • 1 can of black olives, sliced

  • 2-3 cup medium heat salsa (or hotter if you like)

  • - salt and garlic, to taste

  1. Preheat oven to 300F or use a large slow cooker

  2. Remove fat from chicken and clean.

  3. Slice the onion.

  4. Cut olives into slices if you didn’t buy them that way already

  5. Place onion in bottom of roasting pan or slow cooker. Place chicken on top. Pour salsa all over the chicken. Sprinkle olives all over the chicken. Salt and garlic to taste.

  6. Slow bake at 300F degrees, covered, for about 2 hours until almost done. Remove the lid. Raise oven temp to 450F and roast chicken for another half hour until completely done. (If using slow cooker, remove from cooker and finish in the oven).

  7. Serve hot with steaming brown rice cooked in vegetable broth, with Smart Balance or some other parve margarine added for extra flavor. (If you are preparing this dish early for Shabbos, prepare the chicken for the freezer, and cook the rice at the end of the week so it’s fresh)




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