My Mom’s Roasted Chicken and Vegetables

Categories: Chicken recipes, Main courses

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My Mom’s Roasted Chicken and Vegetables

I’d like to share a part of my childhood with you. My mom loves to cook, so I guess it kind of runs in the family.
One of my childhood memories is Shabbat lunch. My mom used to make roasted chicken and vegetables. She’d basically clear out whatever vegetables were left in the fridge and throw them in the roasting pan.
I have particularly fond memories of the potatoes and tomatoes, which were my favorite. The combination of juices from the vegetables cooked with the marinade and the chicken and the oil were absolutely delicious. Some things remain etched in memory even 20-30 years later, and when it comes to food it doesn’t matter how much time has passed. Sometimes it even gets passed on the next generation.
I make this recipe often because of its simplicity and taste. It’s so easy to throw everything into one roasting pan, and if I really want to go all out, I’ll serve it with white rice.
Sometimes I add more tomatoes because it’s my favorite ingredient here, and together with the potatoes and the onion, it’s really fantastic! Just look at the incredible color, and trust me on the flavor. Mom’s home-cooked food. Need I say more?

Makes 5 servings

Ingredients:

1 kg chicken wings, halved
4 potatoes
2 sweet potatoes
2 onions
2 tomatoes
4 cloves of garlic

For the marinade:
1/3 cup canola oil
1/3 cup water
1 Tbsp sweet paprika
1 scant Tbsp rotisserie chicken spice
1 Tbsp soy sauce
1 heaped Tbsp honey
Ground black pepper
1 heaped Tbsp chicken bouillon
Salt (if needed, to taste)

Preparation:

1. Peel and cut the potatoes into wedges. Fill a pot with water, add salt, and bring to a boil. Cook the potatoes in the salted water for 5 minutes, drain and let cool.

2. Mix all the marinade ingredients together in a large bowl and place the chicken in to marinate for around 30 minutes to an hour. Dice all the vegetables and add to the chicken. Mix well and transfer to an oven-safe baking dish. Bake uncovered at 200°C for around an hour.

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There’s enough great sauce to serve with white rice, and it’s also fantastic served with challah. It’s such a joy to dunk the bread in the flavorful sauce.My Mom’s Roasted Chicken and VegetablesMy Mom’s Roasted Chicken and Vegetables

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Marjorie Mendelson

I really dislike sweet potatoes. Would using regular potatoes mean having to adjust the rest of the recipe? Thanks!