Rebecca's Famous Chicken

I don't post much or any animal recipes on here, but this one is for legacy. If you're strictly vegan you can just pass over this entry, or sub with wild mushrooms like Oyster's or Lion's Mane. 

My aunt Rebecca has always been famous for her roasted chicken. She'd cook it every Friday for our family's Shabbat dinners growing up. I remember I invited a friend over once without mentioning anything special about the famous chicken, and my friend stopped the whole party to make an announcement how incredible the chicken was. It's special even without even knowing it is. I hope you enjoy each juicy bite.

Rebecca's Famous Chicken

recorded by me from Rebecca's kitchen, March 3rd, 2022

  • brined or kosher chicken legs and thighs with skin
  • turmeric
  • garlic powder
  • onion powder
  • kosher sea salt
  • fresh cracked black pepper
  • dried dill and parsley (optional)
Pre-heat oven to 450 degrees. Place chicken skin up on a cookie sheet or oven safe pan. Sprinkle all spices and dill on top. Cover top of pan lightly with aluminum foil and bake for about 2 hours or until not pink in center. I like the skin a little more crispy so check on your chicken 1.40 hours in and see if it needs the extra 20 or more for a crispier skin. 


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