Classic Shabbos Roast Chicken on the Bone

Crispy on the outside, moist on the inside…the perfect Shabbos roast chicken!

Shabbos roast chicken in oven-to-table dish

When it comes to Shabbos food, my kids are creatures of habit. They don’t like when I create new recipes; they don’t like when I experiment. You can do that during the week, they say, but we need our regular Shabbos roast chicken and gefilte fish! 

This is my mother’s method for making Shabbos chicken; she has been using it for as long as I can remember. Even though it is the simplest of recipes, whatever my mother does to it always makes her Shabbos chicken come out a thousand times better than mine. I’m just going to assume it’s the love she puts into her food, which, try as I might, I can’t seem to replicate. But I still make my version of her chicken every week and my kids love it. The best part about it is that it’s so incredibly easy. You won’t need to go shopping — it’s likely you already have all the ingredients on hand! 

Usually I make this with just basic spices. Once in a blue moon, if my kids aren’t looking, I will put in onion, garlic and/or lemon slices, which add an incredible amount of flavor, but usually I can’t get away with that! 

One Shabbos, when I was a kid, my father made the chicken instead of my mother. He is amazingly innovative and comes up with the most interesting ingredients to put in dishes — and so he added sliced red and green pepper to the chicken. I remember like it was yesterday: 1my siblings and I were standing over the pan, staring at the chicken with roasted pieces of pepper as if it were some scientific specimen, debating whether it would be edible. “There’s always chicken from the chicken soup if all else fails,” one of us quipped. Since we weren’t picky, we all tasted it and look! I’m here to tell the tale, so that means I survived! 

My point is that this chicken is very versatile; it’s like a real blank slate type of recipe that you can do what you want with. My Union Spice Blends Mediterranean Blend is a great addition to it, but you can add any spices, vegetables, or anything else you’d like to this chicken. Here are some ideas:

  • Baby potatoes
  • Garlic cloves
  • Lemon wedges
  • Shallots
  • Colored peppers
  • Sweet potato chunks 
  • Mushrooms 
  • Splash of wine

I always make this Shabbos roast chicken in an oven-to-table dish. It’s so much prettier and easier to serve that way. 

I don’t usually freeze chicken. When I tried to freeze this one, it was okay, but I didn’t love it. If you generally freeze chicken, you certainly can freeze this one as well. I just usually prefer chicken made fresh. 

I always serve my Shabbos chicken alongside my classic potato kugel

Classic Shabbos Roast Chicken on the Bone

Crispy on the outside, succulent on the inside…the perfect Shabbos roast chicken!
Print Recipe


  • 4-6 pieces bone-in chicken (I use bottoms, because that's what my family likes, but feel free to use any pieces you like)
  • Oil, for drizzling
  • 2 tsp Union Spice Mediterranean Blend
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • 1 tsp paprika
  • Salt and pepper, to taste
  • Lemon slices
  • Fresh garlic
  • 1 small onion, diced (optional)


  • Preheat oven to 375℉. Spray an oven-to table dish liberally and arrange chicken in it.
  • Drizzle oil over chicken.
  • Sprinkle with seasonings.
  • Tuck lemon slices, garlic cloves, and onion (if using) around chicken pieces.
  • Place in the oven and bake for 1 hour 15 minutes, uncovered.


This method makes the chicken deliciously moist and crispy. If you’d rather a “falling off the bone” consistency, bake covered on 350 for 2½ hours.
The ingredients listed here are just suggestions. Really, the chicken can be baked with any spices or veggies, or none at all.

Recipe by Faigy Murray |

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