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Iconic Roast Chicken with Schmaltzy Sourdough Croutons and Caramelized Onions and Carrots

Course Main Course
Cuisine Jewish
Keyword chicken, Jewish food, roasted vegetables, shabbat
Prep Time 5 minutes
Cook Time 1 hour 20 minutes
Servings 6 people
Author LeAnne Yaakubov

Ingredients

  • 3 pounds organic chicken legs/drumsticks skin on, bone in
  • 5-7 pieces of dried sourdough/artisan bread, preferably the crispy ends
  • 1 large yellow onion cut into wedges
  • 3 large carrots cut into 1-2 inch chunks
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon sweet chili powder
  • 1 teaspoon onion powder
  • 5 stalks fresh thyme leaves chopped roughly
  • 1 teaspoon fresh dill chopped roughly
  • 3 stalks fresh rosemary chopped roughly
  • 3-4 tablespoons olive oil

Instructions

  1. Preheat the oven to 425℉.

  2. Place the chicken legs in a large mixing bowl, and sprinkle the kosher salt and pepper directly on top. Then add the paprika, cumin, chili powder and onion powder.

    Use a large spoon to mix until all of the chicken is coated. Next add the fresh rosemary, thyme, and dill, and mix.

    Drizzle lightly with olive oil, and mix until coated. Set aside.

  3. In a 9x13" baking dish, (I use a ceramic baking sit but you could also use a metal one, or even a Dutch oven), lay the pieces of dried sourdough bread to the bottom of the pan in an even layer - doesn't have to be perfect.

  4. To the baking pan, add the wedges of yellow onion and the cut carrots, sprinkle with kosher salt, and a light drizzle of olive oil.

    Lay the seasoned chicken legs in an even layer onto of the vegetables. Drizzle the chicken with a bit more olive oil, and place into the oven to bake for 45 minutes, uncovered.

  5. Reduce the heat in the oven to 325℉. Place a flat baking sheet on top of the pan, or cover with aluminum foil, and bake for another 30-35 minutes until the chicken is very tender, and practically falls off of the bone.

  6. Serve each portion with the crispy sourdough croutons and caramelized veggies, alongside a simple leafy arugula or baby lettuce salad dressed with a lemony vinaigrette, and enjoy!