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Recipe:Lemon Thyme Kosher Chicken with Carrot Kugel

  • Prep time: 20 minutes
  • Cook time: 1:15 hour

Serves 4


  • Whole Kosher Chicken, thawed

    QTY 1

  • Whole Lemons

    QTY 3

  • Sprigs Fresh Thyme

    QTY 6

  • Kosher Salt, to taste

  • Black Pepper-Kosher, to taste

  • Canola Oil-Kosher

    QTY ¼ cup

  • Cloves Fresh Garlic

    QTY 8-10

  • Baby Potatoes, cut in half

    QTY 2 lbs.

  • Matzo Meal

    QTY 1 cup

  • Sugar

    QTY 1/2 cup

  • Brown Sugar

    QTY 1/4 cup

  • Baking Powder

    QTY 1/2 tsp

  • Baking Soda

    QTY 1/2 tsp

  • Coarse Sea Salt

    QTY 1/2 tsp

  • Cinnamon

    QTY 1/2 tsp

  • Lemon Juice

    QTY 1 tsp

  • Fresh Carrots, peeled and grated

    QTY 2 1/4 cups

  • Eggs, beaten

    QTY 2

  • Canola Oil

    QTY 1/2 cup


  1. Wash chicken under water and pat dry.

  2. Peel and slice 4 garlic cloves. In a small bowl, mix oil, juice of two lemons, fresh thyme leaves removed from sprigs, sliced garlic, salt and pepper to taste. Pour on whole chicken and rub marinade into cavities and all over the surface. Marinate preferably overnight for better flavor.

  3. Preheat oven 350°F. Place marinated chicken in a roasting pan. Cut a lemon in slices and place on chicken. Roast for 30 minutes.

  4. Add halved potatoes to the roasting pan and 4 unpeeled cloves of garlic. Toss with pan juices and place around the chicken. Continue roasting for 35-45 minutes longer or until internal temperature reaches 165° F.

  5. Serve with Carrot Kugel and Matzos on the side for a classic Passover Meal. *USDA recommends cooking poultry to a minimum internal temperature of 165°F.

  6. Carrot Kugel: Combine sugar and oil in a bowl. Mix in the rest of the kugel ingredients.

  7. Pour into a greased 8” x 8” pan and bake at 325° F for 40-45 minutes. Cut in squares and serve.

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