Triple Herbed Chicken

For all my lovely Jewish readers out there, you know there is nothing in this world that can beat a Friday Night Chicken. Whether it be a simple roast chicken, or a schmancy sauced-up version, there is nothing more comforting and delicious. Since I usually just cook for two on Shabbat, I am not so inclined to roast a whole chicken. My husband loves the thighs and legs, yes, I am still talking about the chicken. So, when it's just me and the hubby, chicken legs and thighs it is. They are super easy to make. All you need is a sheet tray, a hot oven and a whole lot of love.

This chicken recipe can adjust to many variations depending on what you like pairing with your chicken. This time I made it with red potatoes and onion slices although you can really add whichever vegetables you like. Some other variations might include rainbow carrots & onion, jerusalem artichoke and potato, and even mushrooms and leek (minus the citrus). You can certainly tweak this recipe any way you like with whatever you have in your fridge, or whatever is in season at the moment. This is my classic take on an Herbed Chicken and I hope you like it as much as we do in my house. It's almost Shabbat so let's get cooking!

Triple Herbed Chicken

2 Cloves of Garlic, minced
1 Lemon, zested and juiced
1 Orange, zested and juiced
1 Tbs. of Rosemary, stripped and chopped
1 Tbs. of Thyme, stripped off stems
1 tsp. Sage, chopped
1/4 Cup of Extra Virgin Olive Oil
Freshly Cracked Salt & Pepper
6 Whole Cloves of Garlic
1-2 Yellow Onions, sliced into rings
1/2 Lb. Baby Red Potatoes, quartered
4 Chicken Legs or 6 Chicken Thighs, Skin On


Preheat oven to 450 degrees. In the meantime, combine the first 8 ingredients listed in a small bowl. 

Don't you just LOVE fresh herbs and zest?!
Mix together to combine. 

Place the 6 Garlic Cloves on a an aluminum lined sheet tray sprayed with a non-stick cooking spray. Next place Onion slices and quartered Red Potatoes on the tray. 
Cover each Garlic Clove with a Chicken Leg, making sure that the garlic is underneath the chicken. The garlic will perfume the chicken while it cooks, making for a nice, juicy garlic flavor. 
Spoon Herb/Citrus mixture onto each Chicken evenly. 
If you have any leftover herbs, scatter them over the vegetables. 

Next, drizzle a bit of Extra Virgin Olive Oil, Salt & Pepper onto the entire dish, including the vegetables. Toss veggies lightly with clean hands and place tray in the oven. Roast the chicken at 450 for one hour. For extra crispy skin, crank the oven to 500 or broil for the last 5 minutes of cooking time. 

Chicken should be done after an hour, to check it use a meat thermometer. 
The temperature should read exactly 165 degrees, like so.



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