Classic Roast Chicken, Shabbat Style

📍 Where this dish comes from: Tel Aviv, Israel · Carmel Market (Shuk HaCarmel)
Discover the history of this region →

This is the dish that needs the least explanation in the entire book — a whole chicken, roasted simply, with nothing standing between good technique and a genuinely great result. It’s the recipe most Jewish households make more often than any other.

What You’ll Need

Classic Roast Chicken, Shabbat Style

A whole chicken, simply seasoned and roasted until deeply golden, the centerpiece of nearly every Friday night table.

Print Recipe

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour 15 minutes minutes

Total Time: 1 hour hour 30 minutes minutes

Course: Main Course

Cuisine: Jewish

Servings: 6 servings

Calories: 420kcal

Ingredients

• 1 whole chicken about 4–5 lbs
• 3 tbsp olive oil
• 1 lemon halved
• 4 cloves garlic
• 1 tbsp fresh thyme chopped
• 1 tsp paprika
• Salt and black pepper to taste

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Instructions

• Preheat oven to 425°F (220°C).
• Pat the chicken completely dry with paper towels.
• Rub the chicken all over with olive oil, then season generously with salt, pepper, paprika, and thyme.
• Stuff the cavity with the lemon halves and garlic cloves.
• Roast 20 minutes, then reduce oven temperature to 375°F (190°C) and continue roasting 50–60 minutes, until a thermometer inserted in the thigh reads 165°F (74°C).
• Rest 10–15 minutes before carving.

Nutrition

Serving: 1serving | Calories: 420kcal | Protein: 38g | Fat: 28g

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Health Benefits

• A whole roasted chicken provides lean protein along with collagen from the skin and bones.
• Naturally low in carbohydrates without needing any adaptation.
• A simple preparation that lets the chicken’s own flavor carry the dish without relying on a heavy sauce.

Pairs Well With

• Roasted Root Vegetables with Za’atar
• Israeli Chopped Salad