The Tabernacle Times
Page 4
March 2019
Adar I - Adar II 5779
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View All Past Kosher Korner Recipes

Kosher Korner
The Tabernacle Kosher

Roast Chicken With Spring Vegetables

BrendaBy Brenda Storch, Messianic Rebbetzin of
The Tabernacle

Ingredients:

  • 3 1/2 pounds skin-on,
    bone-in chicken quarters
  • Kosher salt and freshly ground pepper 
  • 1 lemon, halved
  • 3 tablespoons extra-virgin olive oil
  • 1 pound fingerling or
    other small potatoes
  • 2 bunches radishes
  • 1 bunch scallions
  • 1 bunch baby carrots
  • 1/4 cup chopped fresh dill

Directions:

Preheat the oven to 500 degrees F. Rinse the chicken and pat dry. Season with salt and pepper, then place skin-side up on a rimmed baking sheet. Squeeze 1/2 lemon over the chicken and drizzle with 1 tablespoon olive oil. Roast 15 minutes.

Meanwhile, cut the potatoes and radishes in half and cut the scallions into thirds. Toss the potatoes, radishes, carrots and the remaining 2 tablespoons olive oil in a bowl; season with salt and pepper. Remove the chicken from the oven and scatter the vegetables around it.

Directions Continued:

Continue to roast until the vegetables are tender and the chicken is golden and cooked through, about 20 more minutes. Squeeze the remaining 1/2 lemon over the chicken and vegetables. Top with the dill and season with salt. 

Roast Chicken

Yield: 4 Servings

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The Tabernacle in Branson The Tabernacle is an outreach of Tabernacle of Praise Ministries, a 501(c)3 non-profit organization. The Tabernacle is led by Messianic Rabbi Jeremy Storch and is located in Branson, Missouri. If you have questions or comments, please email us at: info@TheTabernacleInBranson.com. Visit The Tabernacle Website at www.TheTabernacleInBranson.com