How to Make Israeli Roast Chicken
Step #1: Preheat your oven to 350 degrees Fahrenheit (177 degrees Celsius). This Israeli chicken recipe couldn’t be easier to make, and your efforts will result in a fragrant and succulent dinner in under an hour. Step #2: Season both sides of the chicken thighs evenly with paprika, salt, and pepper. Step #3: Heat the oil in a large skillet over medium-high heat for five minutes. Step #4: Meanwhile, arrange the rosemary sprigs, unpeeled garlic cloves, and sliced red onion in the bottom of a 9×13″ glass baking dish. Step #5: Place four of the chicken thighs into a skillet or pan. Let cook for 2 minutes per side, or until browned. You do not need to cook the chicken all the way through; you just want to get some good color on the outside. Once browned, remove the chicken pieces from the skillet and place on top of the bed of rosemary, garlic, and onion in the baking dish. For a fresh and easy dinner, you can serve this with rice and Jerusalem Salad, made with tomatoes and cucumbers. To reheat, thaw overnight in the refrigerator if frozen, then warm in a 350 degrees Fahrenheit (177 degrees Celsius) oven covered with foil for 20 minutes or until heated through.
