Slow Roasted Shabbos Chicken
This is the easiest chicken and, as a plus, it is very versatile! It takes almost no effort to cook and you can make all types of variations. I make this almost every Shabbos.
2 packs chicken leg quarters
Heat oven to 225 degrees. Wash chicken and place in a pan. Sprinkle spices generously over both sides of chicken. Put in oven and cook overnight. In the morning the chicken will be practically fall-off-the-bone tender and the juices will have collected at the bottom, making a nice gravy.
**You can add many different spices in addition to the ones listed above. Try these: cumin, ginger, tumeric, oregano, curry, or any other ones you think of.
**I have made this recipe with sauces, too, like marinara and bar-b-que. Really delicious! Just make sure that that pan is deep, as the bottom will fill with the sauce and the fat from the chicken.
**Potatoes on the bottom: they absorb all the flavor of the chicken drippings and become very moist.
**Onions: the first time I tasted this recipe with onions, I had to ask the cook if she had added extra wine. I don't think I had ever tasted onions so sweet! The slow cooking causes the onions to slightly caramelize and adds an incredibly sweet flavor. I have found it best to cut the onions in chunks and put around the sides as well as under the chicken.