3 whole Lemons
6 sprigs Fresh Thyme
To Taste Kosher Salt
To Taste Black Pepper-Kosher
¼ cup Canola Oil-Kosher
8-10 Fresh Garlic Cloves
Carrot Kugel Ingredients
1 cup Matzo Meal
1/2 cup Sugar
1/4 cup Brown Sugar
1/2 t Baking Powder
1/2 t Baking Soda
1/2 t Salt
1/2 t Cinnamon
1 tsp. Lemon Juice
2 1/4 cups Fresh Carrots, peeled and grated
2 Eggs, beaten
1/2 cup Canola Oil
LET'S GET COOKING!
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.
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.