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
Wash chicken under water and pat dry.
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.
Preheat oven 350°F. Place marinated chicken in a roasting pan. Cut a lemon in slices and place on chicken. Roast for 30 minutes.
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.
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.
Carrot Kugel: Combine sugar and oil in a bowl. Mix in the rest of the kugel ingredients.
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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