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Roasted Shabbat Chicken with Spring Vegetables

Amy Kritzer
  • 120 minutes
  • Serves 4 to 6

INGREDIENTS

1

whole chicken, whole

25

pieces 1 bunch asparagus

1

bunch Cilantro or other fresh herbs

3 cloves

Garlic

1/2

Lemon

1 cup

Pearl onions

1

bunch Radishes

1/2

White onion

2

Zucchini, medium

1 tsp

Black pepper

1 tbsp

Salt

1/4 cup

Olive oil, extra virgin