Prep 15 mins
Cook 2 hrs
This is classic Jewish style roast chicken from "The Mensch Chef" cookbook by Mitchell Davis. Mensch is a Yiddish word that is defined in the book's glossary as : "a nice guy, a generous soul, me. Someone who makes a nice meal and gives you the leftovers to take home." My family's roast chicken is just like this one except we put an apple and an onion in the bird's cavity and I make a paste out of the spices with oil and rub it all over the bird. Enjoy! http://www.amazon.com/Mensch-Chef-Delicious-Jewish-Oxymoron/dp/0609807811
- 2 large onions, chopped
- 1 large garlic clove, minced
- 1 (4 1/2 lb) roasting chickens
- 1 tablespoon kosher salt
- 1⁄8 teaspoon garlic granules
- 1⁄2 teaspoon ground black pepper
- 1⁄2 teaspoon ground paprika
- 4 medium yukon gold potatoes, peeled and cut into 2 inch chunks (optional)
- Preheat oven to 350.
- Place the onion and minced garlic in the bottom of a roasting pan.
- Set the chicken, breast side up on the onions.
- Sprinkle 1/2 teaspoons of the salt, 1/4 teaspoons of the granulated garlic, 1/4 teaspoons of the black pepper and 1/4 teaspoons of the paprika on the chicken and in the cavity.
- Turn it over, breast side down, and sprinkle with the remaining spices.
- Cover the chicken with a lid or aluminum foil and set in the oven for 1 hour.
- After that hour, remove the cover and scatter the potatoes (if using) in the onions and cooking juice around the base of the chicken.
- Raise the oven temperature to 400 and continue roasting until skin begins to brown, 15-20 minutes.
- Using 2 large forks or a pair of tongs, turn chicken over so the breast is facing up and continue to roast for an additional 30 minutes, until the skin has browned and crisped.
- The potatoes should be fork tender.
- Remove from the oven and let cool for about 10 minutes before cutting up the chicken to serve.